Green Tatsoi (Brassica rapa var. rosularis) Non GMO - Organic Vegetable

Green Tatsoi (Brassica rapa var. rosularis)

Non GMO - Organic Vegetable

Annual

Green Tatsoi, scientifically known as Brassica rapa subsp. narinosa, is a fast-growing Asian leafy green prized for its spoon-shaped, glossy deep green leaves that form compact, dense rosettes. This mild-flavored mustard green offers a subtle, fresh taste with hints of spinach and bok choy, making it a versatile addition to salads, stir-fries, soups, and smoothies.

Tatsoi is a nutrient-dense leafy green loaded with vitamins A, C, and K, plus antioxidants and minerals, making it an excellent choice for health-conscious gardeners and cooks alike. Its tender leaves and crisp stems hold up well to cooking, offering a pleasant texture and flavor.

Start Tatsoi seeds indoors 4–6 weeks before the last expected frost, or direct sow once the danger of frost has passed and soil temperatures are consistently above 50°F (10°C). Tatsoi matures quickly, usually ready to harvest in 40–50 days from seeding.

• Location: Choose a site that receives partial to full sun. While Tatsoi tolerates some shade, it thrives best with 4–6 hours of sunlight daily.

• Soil Preparation: Amend soil with rich organic matter like compost for fertility and moisture retention. Tatsoi prefers well-drained, loamy soil with a pH between 6.0 and 7.0.

• Planting: Sow seeds directly or transplant seedlings spaced 6–8 inches (15–20 cm) apart to allow room for growth and airflow.

• Watering: Keep soil consistently moist but not soggy. Regular watering helps prevent premature bolting and promotes tender leaves.

• Fertilization: Apply balanced fertilizer or compost before planting. Supplemental light feeding with liquid fertilizer during the growing season encourages healthy growth.

• Thinning: Thin seedlings as needed to avoid overcrowding and competition.

• Pest and Disease Management: Watch for aphids and flea beetles. Use organic controls and maintain garden cleanliness to reduce disease risk.

• Harvest: Pick outer leaves when young and tender, typically 4–6 weeks after planting. Use scissors or gently snap leaves at the base, allowing inner leaves to continue growing for successive harvests.

Seed count: 40