The Peppery Green That’s Ready in Days — and Grows All Year
Arugula (Eruca vesicaria subsp. sativa) is one of the most versatile greens you can grow — equally at home on a sprouting tray in January as in the garden in May. As a sprout or microgreen it’s ready in 3–5 days, producing tender, intensely flavoured shoots with the same peppery, slightly bitter, nutty character that makes mature arugula one of the most distinctive salad greens available. As a garden plant it’s fast (ready to harvest in 20–40 days), cold-tolerant, and productive through spring and fall — one of the best cool-season greens for Canadian gardeners.
Mumm’s Organic Arugula Seeds are certified organic, non-GMO, and sourced specifically for high germination rates in both sprouting and garden contexts. The seeds are fine, dark, and germinate readily without soaking — making arugula one of the most beginner-friendly sprouts available. Nutritionally, arugula is exceptionally dense: high in vitamins A, C, and K, folate, calcium, and glucosinolates — the sulphur compounds also found in broccoli that have been associated with cancer-fighting activity in research contexts.
🌍 Sprouting vs. Growing — Two Ways to Use These Seeds
🫙 Sprouting (Indoor, Year-Round)
Ready in 3–5 days. No soil needed. Use a jar or sprouting tray. Rinse twice daily. Harvest at 2–5cm (1–2 inches) for best flavour.
🌱 Garden Growing (Outdoor, Cool Seasons)
Ready in 20–40 days. Direct sow spring or fall. Bolts in summer heat. Succession sow every 2–3 weeks for continuous harvest.
🫙 How to Sprout Arugula
Add 1–2 tablespoons of arugula seeds to a clean jar. Unlike larger seeds, arugula doesn’t need soaking — seeds are small enough to germinate immediately. Cover the jar with a sprouting screen or cheesecloth secured with a rubber band, drain any moisture, and invert the jar at a 45° angle in a dish rack or bowl to allow air circulation. Rinse with cool water and drain thoroughly twice daily — morning and evening. Arugula sprouts are ready in 3–5 days when they’ve reached 2–5cm (1–2 inches). Rinse a final time, allow to drain well, and refrigerate in a loosely covered container for up to 5 days.
A note on mucilaginous seeds: arugula seeds become slightly gel-coated when wet (similar to chia) — this is normal and not a sign of mould. Drain particularly well after each rinse and ensure good air circulation. See our Sprouting Hub for equipment recommendations and technique guides.
📋 Sprouting Quick Reference
Pre-soak
Not required — small seeds germinate immediately
Seed quantity
1–2 tbsp per standard jar
Rinse frequency
Twice daily — morning and evening
Ready in
3–5 days
Harvest size
2–5cm (1–2 inches)
Refrigerator life
Up to 5 days after harvest
Garden (outdoor)
20–40 days to harvest; cool seasons only
Difficulty
Easy — great for beginners
❓ Arugula Sprouts FAQ
Why are my arugula seeds slimy when wet?
Arugula seeds are mucilaginous — they produce a natural gel coating when exposed to water, similar to chia seeds. This is completely normal and not mould. The gel actually helps seeds retain moisture for germination. To manage it during sprouting: drain very thoroughly after each rinse, ensure good air circulation around the jar, and don’t pack seeds too densely. The gel becomes less noticeable as sprouts develop.
Do arugula sprouts taste like mature arugula?
Yes, and often more intensely. Arugula sprouts have the same peppery, slightly nutty, mildly bitter character as mature leaves but in a more concentrated form. Some people find them sharper than mature arugula; others prefer the more delicate, tender texture of the sprout. The flavour is boldest at the 4–5 day mark when fully developed; harvesting at 3 days produces a milder sprout.
How do I use arugula sprouts in the kitchen?
Arugula sprouts work anywhere you’d use mature arugula but in smaller quantities due to the more concentrated flavour. Outstanding in salads, on pizza (added after baking), in grain bowls, on avocado toast, in sandwiches and wraps, and as a garnish on pasta or soup. Pair with ingredients that balance the pepperiness: good olive oil, lemon, parmesan, mozzarella, prosciutto, roasted beets.
Can I grow arugula from these seeds in a garden?
Yes — Mumm’s arugula seeds are fully viable for garden growing, not just sprouting. Direct sow ¼ inch deep in spring (2–4 weeks before last frost) or late summer for a fall crop. Arugula is a cool-season crop that bolts (flowers and turns bitter) in summer heat. Succession sow every 2–3 weeks from early spring through May, then again in late August for a fall harvest. In Canada, fall arugula often continues producing well into October.
Can I sprout arugula in winter in Canada?
Yes — this is one of arugula’s greatest advantages as a sprout. Because it requires no soil, light, or outdoor conditions, you can sprout arugula year-round on any kitchen counter. At room temperature (18–22°C / 65–72°F) it germinates and grows in 3–5 days regardless of the season outside. A continuous rotation of sprouting jars means fresh arugula greens available weekly through the Canadian winter when garden greens aren’t possible.
🌿 Peppery, Nutritious, and Ready in 4 Days
Mumm’s Organic Arugula Seeds — certified organic, non-GMO, available in bulk sizes. Ships to Canada and the US.
As a Mumm’s Sprouting Seeds affiliate, I earn a commission — at no extra cost to you.
