If you’re looking for a leafy green that’s both easy to grow and packed with flavor, you should meet tatsoi. This crisp and peppery green is a fantastic addition to any garden, offering a quick harvest and a versatile taste.
Sometimes called spinach mustard or rosette bok choy, tatsoi is a cool-season superstar. It forms beautiful, dark green rosettes that are as ornamental as they are edible. The best part? You can grow it in spring or fall, and it even sweetens up after a light frost.
tatsoi – crisp and peppery greens
This section covers everything you need to know to get your tatsoi from seed to salad bowl. We’ll start with the basics of planting and care.
Why Grow Tatsoi in Your Garden?
Tatsoi brings several advantages that make it a gardener’s favorite. First, it’s incredibly fast-growing. You can often start harvesting baby leaves in as little as three weeks. It’s also more bolt-resistant than many other greens, meaning it’s less likely to suddenly flower and turn bitter in warmer weather.
Its compact, low-growing habit makes it perfect for small spaces, containers, and even as a living border. The thick, spoon-shaped leaves hold up well in the garden and in your kitchen, making them ideal for both fresh eating and cooking.
Planting Your Tatsoi Successfully
Getting tatsoi started is straightforward. Follow these steps for the best results.
Choosing the Right Time and Place
Tatsoi thrives in cool weather. The two main planting windows are:
* Early Spring: Sow seeds 2-4 weeks before your last average frost date.
* Late Summer/Fall: Sow seeds about 6-8 weeks before your first average frost date for a fantastic autumn harvest.
It prefers full sun to partial shade. In warmer climates, afternoon shade can help prevent bolting. The soil should be fertile, moist, and well-draining. Adding compost before planting is always a good idea.
Direct Sowing vs. Starting Indoors
Tatsoi has a delicate root system and transplants best when young. I strongly recommend direct sowing.
1. Prepare your garden bed by loosening the soil and raking it smooth.
2. Sow seeds about 1/4 inch deep. You can scatter them lightly or plant in rows.
3. Space seeds about an inch apart. Later, you’ll thin seedlings to 6-10 inches apart to allow the rosettes to form fully.
4. Water gently but thoroughly.
If you want a head start, you can sow seeds in cell trays indoors 3-4 weeks before transplanting. Be very careful not to disturb the roots when you move them outside.
Caring for Your Growing Greens
Once your seeds are in the ground, a little consistent care will ensure a bountiful harvest.
Watering and Feeding Needs
Keep the soil consistently moist, but not waterlogged. Tatsoi’s shallow roots mean it can dry out quickly, especially in sun. A layer of mulch around the plants helps retain moisture, keep roots cool, and suppress weeds.
If your soil is already rich with compost, additional feeding may not be necessary. For a mid-season boost, you can use a balanced organic liquid fertilizer. Avoid high-nitrogen fertilizers, as they can promote excessive leaf growth at the expense of flavor.
Managing Pests and Problems
Tatsoi is relatively trouble-free, but a few pests may visit. The most common are:
* Flea Beetles: These tiny jumping insects create small shot-holes in leaves. Use floating row covers as a barrier immediately after planting.
* Cabbage Loopers and Caterpillars: Hand-pick them off or use an organic Bt (Bacillus thuringiensis) spray.
* Slugs and Snails: They love tender greens. Use beer traps, diatomaceous earth, or copper tape around containers.
Good air circulation and crop rotation (don’t plant it where other brassicas like broccoli grew last year) helps prevent fungal diseases.
Harvesting and Enjoying Your Tatsoi
This is the most rewarding part! You have several flexible harvesting options.
How and When to Harvest
You can harvest tatsoi in multiple stages:
* Baby Greens: In just 3-4 weeks, you can snip individual leaves or cut the whole plant about an inch above the soil. It will often regrow for a second, smaller harvest.
* Mature Rosettes: In 40-50 days, you can harvest the entire, beautiful rosette by cutting it at the base with a sharp knife.
For the sweetest flavor, harvest in the morning after the dew has dried. Fall-harvested tatsoi, touched by cool temperatures, often has the best flavor of all.
Storing and Using Your Harvest
After harvesting, rinse the leaves in cool water and spin or pat them dry. Store them in a breathable bag or container in your refrigerator’s crisper drawer; they should stay fresh for about a week.
The culinary uses for tatsoi are wonderfully diverse. The younger leaves are perfect for fresh applications:
* Add them to mixed green salads for a peppery kick.
* Use them as a bed for grilled chicken or fish.
* Pile them into sandwiches and wraps instead of lettuce.
Mature tatsoi stands up beautifully to cooking, much like spinach or kale:
* Stir-fry it with garlic and ginger for a classic, quick side dish.
* Add it to soups, stews, and ramen bowls right at the end of cooking.
* Sauté it lightly with a splash of soy sauce and sesame oil.
* Blend it into a vibrant green pesto.
Advanced Tips for Year-Round Tatsoi
With a few simple techniques, you can extend your tatsoi season significantly.
Succession Planting and Season Extension
To avoid a glut and ensure a continuous supply, practice succession planting. Sow a new, small row of seeds every 2-3 weeks during the cool seasons. This way, you’ll always have plants at the perfect stage for harvesting.
Use season extension tools to grow tatsoi even longer:
* Floating Row Covers: These lightweight fabrics protect plants from light frosts and pests.
* Cold Frames: A simple cold frame can shield your tatsoi through winter in many zones, allowing for harvests even under snow.
* Container Growing: Grow tatsoi in pots that you can move to a sheltered location like a garage or porch during extreme cold snaps.
Saving Tatsoi Seeds
If you let a plant or two bolt and flower, you can save seeds for next year. Tatsoi produces tall flower stalks with small yellow blooms. After flowering, seed pods will form.
1. Let the pods dry and turn brown on the plant.
2. Cut the entire stalk and place it in a paper bag.
3. Crush the pods inside the bag to release the tiny, round seeds.
4. Store the cleaned seeds in a cool, dry, dark place. They can remain viable for several years.
Frequently Asked Questions (FAQ)
What does tatsoi taste like?
It has a fresh, mild mustard flavor with a pleasant peppery note. The texture is wonderfully crisp when raw, and it becomes tender and sweet when cooked, especially after frost.
Can I grow tatsoi in summer?
It’s challenging, as heat causes it to bolt quickly and become bitter. For summer greens, try Swiss chard or Malabar spinach instead, and return to tatsoi in the fall.
How is tatsoi different from bok choy?
They are close relatives. Tatsoi forms a flat, dense rosette with darker, spoon-shaped leaves and has a stronger flavor. Bok choy forms more of an upright, celery-like cluster with lighter-colored stems and crumpled leaves.
Is tatsoi nutritious?
Absolutely. It’s an excellent source of vitamins A, C, and K, and also provides calcium, folate, and phytonutrients. It’s a very healthy addition to your diet.
My tatsoi leaves have holes. What should I do?
This is likely flea beetles or caterpillars. Check the undersides of leaves. For beetles, use row covers. For caterpillars, hand-pick them. The leaves are still safe to eat; just rinse them well.
Can I grow tatsoi indoors?
Yes, you can grow it in containers near a very sunny south-facing window or under grow lights. Ensure the pot has good drainage and you keep the soil moist. Harvest as baby greens for the best indoor results.