Belonging to the Brassica (Mustard) genus, Tatsoi has a botanical name of Brassica narinosa.
Tatsoi (Brassica narinosa) is a non-hearting oriental mustard with spoon shaped, dark green leaves, looking rather like a flat cabbage. It is an intermediate to cool season crop – it will bolt in warm weather, so best grown in late summer, autumn and winter (it is quite cold tolerant).
Tatsoi is high in calcium and vitamin content, with a much stronger flavour than Bok Choy. Excellent in stir-fries, asian dishes and salad mixes. Can also be grown for decorative value as well, as a border plant.
Cold tolerant (can even be harvested whilst under snow), Tatsoi prefers rich, moist, well drained soil with lots of organic matter. It is grown in much the same way as ordinary cabbage. Tatsoi can be harvested at almost any stage of its growth.
Tatsoi has a more tangy flavor than bok choy. It is often found in salad mixes and can be used in any dishes you would bok choy. The taste is similar to spinach and it can be a very good substitute for it when is too warm to grow spinach.
Blooms appear in these approximate colours: Painter yellow. The blooms display an average of 4 petals. Leaves appear approximately as a Office Green
Tatsoi grows as a biennial and is a flowering edible vegetable. Being a biennial plant, it tends to grow best over the course of two years.
Normally grows with a clump-forming habit.
Tatsoi needs a moderate amount of maintenance, so some level of previous experience comes in handy when growing this plant. Ensure that you are aware of the soil, sun, ph and water requirements for this plant and keep an eye out for pests.
This plant info is provided by the myfolia gardener's wiki. All details about Tatsoi have been kindly provided by our members.
Tatsoi are heavy feeders, so beds should be prepared with lots of compost and some organic 2:3:2. Feed every 4 weeks with a balanced fertiliser that is high in nitrogen.
Plant in a location that enjoys full sun / partial sun. Planting Tatsoi in loamy soil with a ph of between 5.5 and 7.0 is ideal for as it does best in weakly acidic soil - neutral soil. Keep in mind when planting that Tatsoi is thought of as very hardy, so this plant will tend to survive through freezing conditions.
See our list of companion Plants for Tatsoi to see which plants you should plant in close proximity to encourage growth.
Sow Tatsoi directly outdoors into finely raked, moist, weed free soil. Sow successionally every 2-3 weeks in spring – early as the soil can be worked. Also can be sown in late summer for an autumn / early winter harvest.
Space the initial planting very densely, then harvest entire plants, leaving the strongest to grow to maturity at about 25cm (12in) spacing.
Sow seeds thinly at a depth of 1cm (¼ to ½ inch). For mature plants, sow 15cm (6in) apart with 45cm (18in) between the rows. For use as stir fry sow in 15-30cm blocks. Sow Tatsoi very close together for baby leaf/microgreens.
Sow in late summer and autumn.Try to aim for a seed spacing of at least 7.02 inches (18.0 cm) and sow at a depth of around 0.39 inches (1.0 cm). Soil temperature should be kept higher than 15°C / 59°F to ensure good germination.
Thin Tatsoi seedlings once at 10cm (4in) tall.
For mature plants, sow 15cm (6in) apart with 45cm (18in) between the rows. For use as stir fry sow in 15-30cm blocks. Sow very close together for baby leaf.As Tatsoi is very hardy, ensure temperatures are mild enough to plant out - wait until after your last frost date to be on the safe side.
The whole plant may be harvested at once or the leaves can be picked continuously for several weeks.
Wait until the seed pods are dry and brown, then cut them and place the stems in a paper bag. Shake to collect the seeds.
These estimates for how long Tatsoi takes to sprout, grow and harvest are from real observations from real gardeners, right around the world.
Average 7 days | Min 2 days | Max 16 days (25)
Average 19 days | Min 13 days | Max 37 days (5)
Average 46 days | Min 32 days | Max 109 days (5)
Spinach mustard, Spoon mustard, Rosette bok choy, broadbeak mustard
Brassica rapa var. rosularis, Brassica rapa rosularis