If you’re looking for a leafy green that’s both easy to grow and packed with vitamins, you should meet hon tsai tai. This nutrient-rich leafy green is a fantastic addition to any garden and plate, offering a mild, sweet flavor similar to broccoli rabe.
It’s a type of flowering brassica, and it’s becoming a favorite for its productivness and dual-purpose harvest. You can enjoy the tender leaves and the delicious flowering shoots. Let’s get you growing your own.
Hon Tsai Tai
Hon tsai tai, sometimes called purple choy sum or Chinese flowering cabbage, is a fast-growing cool-season crop. It’s related to mustard greens and bok choy. The entire plant is edible, from its smooth, dark green leaves to its vibrant purple stems and bright yellow flowers.
It’s not just pretty; it’s a powerhouse. Growing it yourself ensures you get the freshest, most nutrient-dense leaves possible. You’ll be surprised by how low-maintenance it is.
Why Grow Hon Tsai Tai in Your Garden?
There are several compelling reasons to give this green a spot in your garden. First, it’s incredibly nutritious. It’s loaded with vitamins A, C, and K, plus calcium and iron. Eating it supports good bone health and immunity.
Second, it has a long harvest window. You can start picking young leaves in about 30 days. Later, you get the bonus of the flowering stems. This extends your fresh harvest for weeks.
Finally, it’s a great space-saver. It grows upright, making it perfect for small gardens or raised beds. You can even grow it in large containers on a sunny patio.
* Fast Growth: You’ll see results quickly, which is very satisfying.
* Cold Tolerant: It can handle light frosts, giving you early spring and fall harvests.
* Pollinator Friendly: The yellow flowers attract bees and other beneficial insects to your garden.
* Continuous Yield: Picking leaves encourages more growth, so you can harvest often.
How to Plant Hon Tsai Tai Successfully
Getting started is straightforward. You’ll have the best results if you follow these simple steps for site and soil preparation.
Choosing the Right Time to Plant
Timing is key for leafy greens. Hon tsai tai prefers cool weather. For a spring crop, sow seeds directly in the garden 2 to 4 weeks before your last expected frost date. For a fall harvest, plant seeds about 6 to 8 weeks before your first expected frost.
In milder climates, you can grow it right through the winter. It doesn’t perform well in the heat of summer, as it will bolt (flower) too quickly and become bitter.
Preparing Your Soil
This green thrives in well-draining soil rich in organic matter. A little prep work makes a big difference.
1. Choose a spot that gets full sun to light afternoon shade.
2. Loosen the soil to a depth of about 12 inches.
3. Mix in a 2- to 3-inch layer of compost or well-rotted manure. This feeds the plants and improves soil texture.
4. The soil pH should be slightly acidic to neutral, between 6.0 and 7.0.
Sowing Seeds and Spacing
Direct sowing is the easiest method. The plants don’t like their roots disturbed much.
* Sow seeds about ¼ to ½ inch deep.
* Space seeds about 1 inch apart in rows that are 12 to 18 inches apart.
* Once seedlings are a few inches tall, thin them to stand 6 to 8 inches apart. Don’t throw away the thinnings—they’re delicious in a salad!
You can also start seeds indoors in cell trays about 4 weeks before transplanting outside. Be very gentle when moving the seedlings to the garden.
Caring for Your Growing Plants
Ongoing care is minimal, which is a huge plus for busy gardeners. Consistent care prevents problems and ensures a tender harvest.
Watering and Fertilizing Needs
Keep the soil consistently moist, but not soggy. About 1 to 1.5 inches of water per week is a good goal. Using a soaker hose or drip irrigation is ideal. It keeps water off the leaves, which helps prevent disease.
For fertilizing, a balanced approach works best. If your soil is already rich with compost, you might not need extra fertilizer. If growth seems slow, you can apply a balanced organic fertilizer or a side-dressing of compost halfway through the growing season.
Managing Weeds and Pests
A layer of mulch around your plants is a game-changer. It conserves moisture, keeps the soil cool, and suppresses weeds. Use straw, shredded leaves, or grass clippings.
Pests are usually minimal, but keep an eye out for common brassica visitors:
* Flea Beetles: These tiny jumping beetles make small holes in leaves. Use floating row covers to protect young plants.
* Cabbage Worms: Handpick the green caterpillars off leaves. Row covers also prevent the moths from laying eggs.
* Aphids: A strong spray of water from the hose can knock them off. Insecticidal soap is also effective.
Good air circulation and avoiding overhead watering are the best defenses against fungal diseases like mildew.
Harvesting and Storing Your Bounty
This is the rewarding part! You can harvest hon tsai tai in a couple of ways, depending on what you want.
Harvesting Young Leaves
You can begin harvesting individual, outer leaves when they are about 4 to 6 inches long. Use a clean, sharp knife or scissors to cut the leaves, leaving the central growing point intact. This allows the plant to keep producing new leaves from the center.
Harvesting Flowering Stems
The main event for many gardeners is the flowering stems. When the plant sends up a central stalk with yellow flower buds, it’s time. Cut the entire stem, including the flower head, leaves, and tender stem, when the buds are just beginning to open. The stem should be about 8-12 inches tall.
Cutting the main stem often encourages side shoots to develop, giving you a second or even third harvest.
Best Practices for Storage
For the best flavor and nutrient retention, eat your harvest soon after picking. If you need to store it:
1. Do not wash the leaves or stems until you’re ready to use them.
2. Wrap them loosely in a slightly damp paper towel.
3. Place them inside a plastic bag or airtight container in your refrigerator’s crisper drawer.
4. Stored this way, they should stay fresh and crisp for up to a week.
Simple Ways to Enjoy Hon Tsai Tai in the Kitchen
The flavor is mild, slightly sweet, and reminiscent of broccoli, with a hint of mustard. It’s very versatile. The stems and leaves can be used in any recipe that calls for bok choy, choy sum, or broccoli rabe.
Basic Preparation and Cooking
Always give your harvest a good rinse in cool water to remove any soil. The entire plant is edible. For thicker stems, you can separate them from the leaves. Slice the stems and cook them for a minute or two before adding the leaves, as they take slightly longer to become tender.
* Stir-Frying: This is the classic method. Heat oil in a wok or pan, add garlic or ginger, then toss in your hon tsai tai. Stir-fry for just 2-3 minutes until wilted but still bright green. Finish with a splash of soy sauce or oyster sauce.
* Steaming: Place whole stems in a steamer basket over boiling water for 3-5 minutes. Drizzle with a little sesame oil and a sprinkle of salt.
* Soups and Noodle Dishes: Add chopped leaves and stems during the last few minutes of cooking any soup, ramen, or broth.
* Raw in Salads: Very young, tender leaves can be added fresh to salads for a nutritious boost.
Saving Seeds for Next Season
If you let a plant or two fully flower and go to seed, you can collect seeds for next year. Let the seed pods dry and turn brown on the plant. Then cut the stalks, place them in a paper bag, and let them dry completely indoors. Crush the pods to release the seeds, and store them in a cool, dry place.
Frequently Asked Questions (FAQ)
What does hon tsai tai taste like?
It has a mild, sweet, and slightly mustard-like flavor, similar to broccoli rabe but less bitter. The stems are crisp and succulent.
Is hon tsai tai the same as choy sum?
They are very close relatives and often used interchangeably. Hon tsai tai typically has more purple coloring on its stems and leaf veins and is known for it’s beautiful yellow flowers.
Can I grow it in a container?
Absolutely. Choose a pot that is at least 12 inches deep and wide. Ensure it has excellent drainage and use a high-quality potting mix. Water container plants more frequently, as they dry out faster.
Why are my plants flowering so quickly?
This is called bolting. It’s triggered by warm temperatures or inconsistent watering. For the best leaf harvest, grow it in the cool seasons of spring and fall. Once it flowers, the stems are still delicious to eat.
How do I prevent pests organically?
Floating row covers are the most effective barrier against insect pests. Encouraging beneficial insects like ladybugs and lacewings by planting flowers nearby also helps.
Adding hon tsai tai to your garden plan is a smart move. It provides a reliable, long-lasting harvest of tasty greens with minimal fuss. From seed to harvest in just over a month, you’ll enjoy the process and the results on your table. Give this nutrient-rich star a try this season—you won’t be disappointed.