Salad Bowl

Lettuce

55d to harvest

Tender, cool-season leaves unfurl with a fresh, sweet snap—Salad Bowl’s loose rosette forms a lush mound of buttery-green foliage that feels silky yet crisp in the hand. Expect a mild, garden-fresh flavor and a satisfying, tender texture that holds beautifully for salads and quick tosses, with leaves that stay pleasantly crisp when served cold. Ideal for home beds and containers, Salad Bowl is a dependable choice for continuous harvests from spring through early fall.

Crop Dates

Milestone	Date
Start Indoors	Direct Sow
Last Frost	May 15th
Transplant / Sow Outdoors	May 15th
Harvest Begins	Jul 9th
Harvest Ends	Sep 24th

Crop Details

Trait	Value
Days to Maturity	55
Sun Requirements	Part Sun
Growth Habit	Rosette
Support Needed	None
Planting Depth	Surface
Germination Temp (°F)	70
Min Soil Temp (°F)	40
Min Night Temp (°F)	32
Harden Off (days)	5

Frequently Asked Questions

Why are my Eruca vesicaria (salad bowl/arugula) leaves getting holes or looking silvery, and how do I fix it?

Holes are often from flea beetles, while silvery scarring can come from thrips. Start by covering seedlings with fine row cover until plants are established, and remove heavily damaged leaves. If you see ongoing feeding, apply insecticidal soap early in the morning and repeat every 5–7 days while damage continues.

How often should I water salad bowl arugula during the main growing phase (after sprouting)?

Keep the soil evenly moist but not waterlogged—aim for consistent moisture across the root zone to prevent bitterness and bolting. In warm weather, this usually means watering about 1–2 times per week, with lighter, more frequent watering if the top 1 inch dries out quickly. Water at the soil level and avoid soaking the leaves to reduce Brassicaceae foliar diseases.

When is salad bowl arugula ready to harvest, and how do I know the timing is right?

Harvest when plants reach about 6–8 inches tall and individual leaves are tender (typically around 35–55 days, depending on temperature). You can start “cut-and-come-again” by snipping outer leaves first, leaving the center to regrow. If you see flower stalks or leaves become sharply peppery and tough, harvest immediately before quality drops.