TATSOI Vegetable Seeds
Botanical name: Brassica rapa var. rosularis
Other names: Chinese flat cabbage, tai koo choi (China), choy sum (Malaysia), phak kwang do (Thai), cai ngot bong (Vietnam), Rosette Pak Choi.
Tatsoi is a versatile leafy green vegetable native to China and grown extensively in Northeast Asian countries. Fast and easy to grow, this annual plant has glossy, deep green, spoon-shaped leaves that lie flat in a rosette shape.
Tatsoi is highly productive and used as a cut-and-come-again salad green. Pick fresh leaves regularly and add them to salads or cooked meals.
Culinary Uses
These leafy green vegetables are a staple in Asian cuisine. The flavour is mild, similar to spinach. Toss the young, tender leaves raw into salads. Toss the leaves and stems into soups and stews, stir-fry with shrimp paste and aromatics, or blanch and use as a spinach substitute. In South Korean cuisine, tatsoi or bok choy are ingredients used for kimchi.
Growing Instructions
Tatsoi is a low-maintenance plant that can be grown during months with mild weather. Although it can withstand cooler temperatures, it is not frost-hardy (light frost only). It is easy to grow from seed and can be grown directly in soil or raised as seedlings before transplanting into your garden bed. Protect from strong sun in warmer climates, as it can bolt in excessive heat.
Plant Type: Cool season annual, heat sensitive
Plant Height: 15 – 20 cm
Sow When:
- Temperate: September – March
- Cool: September – March
- Subtropical: April – August
- Tropical: May – July in cooler months
Germination: 5 – 7 days
Depth: 5 mm deep
Position: Full sun to partial shade
Sow Where: Directly into garden beds or containers; thin seedlings once established
Soil Type: Fertile, well-drained soil with pH 6.0 – 7.0
Rows: 20 – 30 cm apart
Spacing: 10 – 15 cm between plants
Details: Tatsoi thrives in cool conditions and prefers mild weather. Keep the soil consistently moist and mulch to retain moisture and prevent weeds. It is highly productive when regularly harvested as a cut-and-come-again crop.
Harvest: 21 days for baby leaves, 50 days for full-sized plants. Continues to regrow after cutting.
