With its nickname Vitamin Green, this tender and nutritious herb is an excellent addition to salads and stir-fries with its mild and refreshing flavor! Very cold tolerant; withstands temperatures down to 15°F. Tatsoi can be harvested even when there is snow on the ground!
Believed to be of very ancient origin, the spoon-shaped, dark green, evenly spaced leaves make tatsoi a plant worthy to be grown for its decorative value alone! Ready to harvest in 21 days after sowing. When spaced further apart, the leaves form a compact rosette in 45 days.
More nutritious (high calcium and vitamin content) and more flavorful than traditional bok choy; many consider it a superior flavor, and it is prized for its smooth texture. Good for Containers.
Chinese cabbage dates back to the 15th century in China, when a pharmacologist of the Ming Dynasty considered it nutritionally beneficial. Later it became the main ingredient in kimchi, the national dish of Korea; Japanese soldiers also discovered Chinese cabbage and took it home with them after the war. Americans became familiar with this vegetable in the late 19th century.
Tatsoi is known by several names, including Wu Ta Cai in China, Tasai in Japan, Spoon Mustard, Broadbeak Mustard, Rosette Bok Choy, Spinach Mustard, Tat Soy, and Chinese Flat Cabbage.
~ planting ~
Chinese cabbage prefers full sun or partial shade.
When to Sow Outside: RECOMMENDED. 1 to 2 weeks after your average last frost date. Sow again in late summer and fall. In mild climates, sow in the fall or winter for cool-season harvest.
When to Start Inside: Not recommended due to quick maturity.
Days to Emerge: 5–10 days
Seed Depth: ¼"
Seed Spacing: A group of 3 seeds every 6"
Row Spacing: 12"
Thinning: When 2" tall, thin to 1 every 6"
~ growing ~
Keep the soil evenly moist for the healthiest growth. If the sun gets too hot, Chinese cabbage tends to "bolt" or go to seed; in long periods of heat, some kind of shade may be helpful.
~ harvesting ~
Single leaves or the entire plant may be harvested, either at the tender baby leaf stage or when fully mature. Multiple harvests may be possible if the growing season is long enough. Harvest in the morning, if possible. Harvest individual, outer leaves as the plant grows and/or cut the entire plant at the base when it is full size. Dunk the harvest in cold water and drain before storing.
~ seed saving ~
Seed Saving: In areas where the ground freezes over winter, it will be necessary to dig up the plant before the first heavy frost; cut off the top to 3" and store the roots in sand or sawdust over winter, and plant them again in the spring. In warmer climates, cover the plant thickly with mulch over winter. In the spring, allow the plant to flower and go to seed. When the long green pods turn brown, pick them individually. Pour boiling water over the seeds to kill any bacteria that may have formed, them let them completely dry. Remove the pods and store Tat Soi Chinese cabbage seeds in a cool, dry place.
