Tatsoi – 100 Seeds

Tatsoi Seeds. Tatsoi (Brassica rapa subsp. narinosa or Brassica rapa var. rosularis) is an Asian variety of Brassica rapa grown for greens. Also called tat choy, it is closely related to the more familiar Bok Choy. Other names of these plants include spinach mustard, spoon mustard, broadbeaked mustard, rosette pakchoi, Chinese flat cabbage, tat choy and tat soi.

Tatsoi is a small low-growing plant that forms a rosette of petite spoon-shaped leaves. It has short pale lime green stems that are succulent and tender, likened to those of a celery heart. The emerald green leaves are glossy and convex with subtle veining. Raw Tatsoi displays sweet yet nutty flavors and a mineral finish. Once cooked, it develops a warm earthiness similar to spinach.

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Tatsoi Culinary Uses

• It may used similarly to spinach, raw, steamed, sauteed, braised or stir fried.
• It makes an excellent accompaniment to other salad greens such as spinach, arugula, watercress, pea tendrils and mizuna.

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Growing Tatsoi

Indoor Sowing: Late Winter and Early Spring.

Direct Sowing: Late Summer and Early Spring.

• You can sow the seeds first in spring and again in late summer for continuous harvest.
• Scatter the tatsoi seeds either directly into prepared soil or in rows. You can thin the seedlings later.
• After sowing the seeds, barely cover them with soil.
• If you want to have earlier harvest, start the seeds indoor 6 weeks before the last frost and then transplant the seedlings.
• Transplant the seedlings no earlier than 3 weeks before the last frost.
• Water the bed after planting seeds or transplants.
• Applying additional fertilizers is not required, provided that the soil has lots or organic matter in it.
• The plants require moist soil for better growth. So, water the plants regularly and keep the plants mulched to retain moisture.
• You can expect to harvest after 40-50 days.