Tatsoi Greens are an Asian-style mustard with great flavor and high productivity. Tatsoi produces small leaves that are about the size of a spoon, similar to spinach. Leaves are dark green with tender, edible stems. It has a mild-mustard flavor that is a great addition to soups or stir-fries. It it also excellent when eaten raw in a salad much like spinach. Tatsoi Greens produce plants similar to pak choi or boy choi. Plants are stocky with a high density of greens per plant. During cooler months, plants will grow flatter to the ground to protect themselves from freezing temperatures. In warmer months, plants will grow upward florets much similar to other asian greens. When grown densely, Tatsoi is a multiple harvest crop that will continue to produce leaves after multiple cuttings. For early spring plantings, be sure to plant after the last frost date to prevent premature bolting once temperatures warm.
Tatsoi may be direct-seeded or transplanted, depending on the desired harvest. If smaller leaves are desired, direct seed with a walk-behind seeder and plant densely in a 2-3′ bed. Harvest with a sharp knife once leaves have grown to the desired size. New leaves will continue to emerge for repeat harvests throughout the growing season. If larger florets and leaves are desired, transplanting will be the best option. We recommend starting transplants 3-4 weeks before the desired outdoor planting date. Tatsoi transplants grow great in our heavy-duty seed starting trays, where they develop a solid root ball with roots that are trained to grow downward. Plants are ready to go in the ground when they can be easily pulled from the cells in the seed starting tray.
Tatsoi Greens Planting Information
Planting Method: direct seed or transplant
When to Plant: early spring and fall
Planting Depth: 1/4″
Seed Spacing: dense or 12″
Row Spacing: dense or 3″
Days to Maturity: 21
Disease Resistance: None