Tatsoi Asian Greens
- Type: Vegetable, Heirloom
- Zone: 4 – 17
- Height: 8 – 12 Inches
- Width: 8 – 12 Inches
- Sun: Full Sun
- Soil: Moist, Well-Drained with pH 6-7.5
- Disease Resistance: None
- Days to Maturity: 25 Baby – 45 Full Size
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. 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 Asian Greens may be direct-seeded or transplanted, depending on the desired harvest. If smaller leaves are desired, direct seed 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. Start transplants 34 weeks before the desired outdoor planting date.
labeled simply “Tatsoi,” and those can have either white or green stalks, or a savoyed (crinkled) variety that grows a little larger and more upright. Specialty seed catalogs may offer the following:
- ‘Black Summer’: Plant in fall and harvest into winter; has very dark leaves
- ‘Ching-Chiang’: A quick-growing dwarf variety that can handle early spring weather
- ‘Joi Choi’: A medium-sized plant with good bolt-resistance
- ‘Mei Qing Choi’: Dwarf variety with a fast growth rate and tight green heads
- ‘Win-Win’: Extra large, dense heads; slow to bolt
Tatsoi Aisan greens have slightly more of a tangy mustard flavor than bok choy. These greens often found in salad mixes and can be cooked in any dish where you would use bok choy, such as stir-fries, soups, and side dishes. The mild and tender baby leaves taste very similar to spinach and are a good substitute when it is too warm to grow spinach plants. The mild-mustard flavor of Tatsoi is a great addition to soups or stir-fries. It is also excellent when eaten raw in a salad much like spinach.