Tatsoi is also known to us as leaf mustard because of its taste and is visually reminiscent of Pak Choi. The Asian vegetable may look exotic, but with the right knowledge, it can be cultivated in your home vegetable garden without any problems.
Are you looking for a cool-weather leafy green that's as versatile as spinach but keeps longer? Then we would like to introduce you to Tatsoi (Brassica rapa convar. narinosa). Anyone who tries the cultivation of Tatsoi will quickly find that the Asian vegetable is undemanding and easy to care for. With us you will learn everything about the culture and use of the exotic leaf mustard.
Tatsoi: origin and characteristics
So far there has been disagreement about the actual origin of the tatsoi: some say it comes from China, while others value its Japanese origin. What is certain is that the plant, which originated in Asia, has been cultivated and consumed since around 500 AD. Tatsoi is now cultivated in the warm temperate zones of Asia right through to the tropics. As well as its close relatives Pak Choi (Brassica rapa subsp. chinensis) and Chinese cabbage (Brassica rapa subsp . pekinensis) Tatsoi is increasingly finding its way into our kitchens and is now also being cultivated in Europe and North America.
Because of its small, spoon-shaped leaves, the tatsoi is also called spoon mustard or leaf mustard. It is also known as rosette bok choy. As its names suggest, tatsoi has a mild, mustard-like flavor, with the younger leaves resembling spinach (Spinacia oleracea). The hardy plant also thrives in cool weather and can withstand temperatures as low as -26°C for short periods. Even snowfall is no problem, which is why Tatsoi is the ideal winter vegetable. The Tatsoi grows biennially, in the second year it develops an inflorescence up to 1 m high and seed formation takes place.
How to recognize Tatsoi:
- Low growing herbaceous plant that forms a taproot
- Leaves spoon-shaped, dark green, stalked with white ribs
- Leaves arranged in a densely growing rosette about 20 cm high
- Differs from spinach because of its special taste
- Typical cruciferous flowers: about 1.5 cm, four-petalled, with intense yellow color
Grow Tatsoi
Tatsoi can be sown directly or grown on the windowsill. If you want to make your work a little easier, you can use pre-grown young plants from the garden center. The right time is crucial for sowing: because Tatsoi shoots if it is cultivated too late in spring or too early in autumn.
Recommended is the preculture for spring and direct sowing for autumn, with which you can plant for the late harvest in the winter bed.
The right location for Tatsoi
Tatsoi grows fast and is ready for harvest after about 45 days, as Babyleaf even four weeks after planting. Since it doesn't mind cooler temperatures, it can be sown in the fall for a second harvest. Although Tatsoi is undemanding when it comes to temperatures, it needs a wind-protected location and well-drained, loose and humus-rich soil. Full sun is preferred by the plant when adequately watered. Tatsoi's water requirement is generally low - but it must not dry out to avoid premature flowering.
How to plant Tatsoi?
Poor soils should be improved with some compost or manure before planting. Alternatively, fresh, high-quality soil can be worked into the soil. A nutrient-rich substrate such as our Plantura organic tomato and vegetable soil is suitable for this purpose, which, unlike many conventional vegetable soils, is peat-free. Their increased potassium content meets the needs of cruciferous vegetables such as tatsoi.
- Prepare the planting site by digging up the soil 6 to 12 inches deep to remove compaction.
- Take young Tatsoi plants and plant them 10 to 15 cm apart. Make sure that the heart of the plant is above the ground - even after watering.
- Water the plants and keep them moist for the next few days.
Sowing inFree
If you want to sow Tatsoi directly outdoors, you can do so at two different times: Either you sow it between mid-April and mid-May in spring. Alternatively, sow between August and mid-October in late summer for an autumn and winter harvest well into the New Year. However, you should take into account that direct sowing extends the cultivation time by about a week. Plants sown later than mid-October remain in the bed through the winter and can be harvested next year.
With no-till, the Tatsoi needs a row spacing of about 30 cm. The tatsoi seeds are placed in a furrow and then covered with soil. Well watered, the seeds germinate after four to eight days and can be thinned out as soon as the plants are about 10 cm high. A distance of 10 to 15 cm between the specimens must be maintained. Fortunately, discarded plants do not have to be thrown away, but can be eaten as a salad ingredient. If the Tatsoi is grown as a baby leaf for salad, it is not necessary to singulate the young plants.
Sowing indoors
Sowing and pre-cultivation of Tatsoi indoors can begin around mid-March. To do this, fill the seed trays with a high-quality, nutrient-reduced seeding soil such as our Plantura Organic Herb & Seed Soil, as this promotes vigorous root growth and he althy plant development. About 60 to 100 seeds are needed for an area of one square meter. After sowing, they should be covered with some soil. A kind of mini greenhouse is created with a cover of cling film, in which a few holes have been pierced, which ensures optimal germination conditions. The seeds will germinate within four to eight days in a bright place at 18 to 22 °C. The film can then be removed.
As soon as the young plants are about 10 cm high and there is no longer any danger of longer frosts, acclimate the Tatsoi by placing the plants in a shady spot outside during the day. After another five to seven days, they are finally transplanted into the bed. Alternatively, Tatsoi is cultivated in a tub and then finds a place on the terrace or balcony.
Tip: The right temperature for seedlings and young plants is crucial as they tend to bolt if it is too cool. During youth development, therefore, a temperature of 18up to 22 °C.
The most important care measures
The Tatsoi needs some care during growth - above all, it has to be watered and fertilized. It is important that the plants are evenly watered, otherwise dry damage will quickly occur. But you should also pay attention to some diseases and pests. These points are important when caring for the tatsoi.
Watering tatsoi correctly
Make sure the tatsoi plants don't dry out. During hot days, regular watering is mandatory for plant he alth. A layer of mulch made from lawn clippings, straw or bark mulch also reduces evaporation and at the same time suppresses the growth of wild herbs. In heat and drought, the tatsoi may shoot and flower. Flowering is then unavoidable, but to prevent a bitter taste, the flowering heads are cut off just below the first leaf base. However, bolting can be prevented at an early stage with the right time to sow seeds and appropriate care. As with pak choi, all parts of the plant are edible. The flowering heads can be eaten in a salad, for example, but taste more intense and a little bitter.
Since Tatsoi - like many cruciferous plants - is susceptible to powdery mildew, watering should only be distributed at the base of the plant. For example, a seepage hose or drip irrigation is particularly suitable for this, or you water carefully with a watering can or garden hose. Avoid wetting the leaves.
Fertilize Tatsoi
Tatsoi needs to be fertilized during the short growing season. A nitrogen-rich fertilizer that optimally covers the nutrient requirements during the intensive growth phase is suitable for this. A long-term fertilizer in granular form releases nutrients to the soil over a longer period of time. These absorb the plants, which supports he althy leaf growth. For example, our Plantura organic universal fertilizer promotes soil life as well as he althy plant development thanks to its high proportion of organic starting materials.
A high-quality flower fertilizer is also suitable for pot culture and low-nitrogen soils. For example, our Plantura organic flower & balcony fertilizer is significantly more nitrogenous than a liquid vegetable fertilizer and covers the needs of the Tatsoi perfectly.
FrequentDiseases and pests
As already mentioned, incorrect watering can cause mildew on Tatsoi. But the fungal disease clubroot is also a danger that should not be underestimated. Pests such as flea beetles, but also aphids, cabbage whites and cabbage flies can occur on Tatsoi.
Harvest and use leaf mustard
Anyone who grows tatsoi can look forward to harvesting soon.
How to Harvest Tatsoi
Tatsoi is ready to harvest after 40 to 50 days, Babyleaf plants even after 30 to 35 days. Tatsoi should not be harvested during frost, as damage occurs at the contact points of the sensitive leaves. To harvest, the heads are cut off about 1 cm above the ground with a sharp, clean knife. In mild weather the Tatsoi can sprout again if pruned a little higher up, allowing for another harvest. The second rosettes are smaller than the first but just as aromatic.
Storage Tatsoi
Tatsoi can be stored the same way as pak choi - wrapped in a plastic wrap or damp towel, the cabbage will keep in the fridge for up to a week. Because of its delicate texture, tatsoi does not freeze as well as other plants in the Brassica family, such as kale (Brassica oleracea var. sabellica) or Brussels sprouts (Brassica oleracea var. gemmifera).
Usage
Tatsoi can be used in many ways. The cabbage is wonderful as a pesto, salad, steamed, as a stir-fry, tatsoi vegetables and to garnish soups. It is a very versatile leafy vegetable that can be served both raw and cooked. Tatsoi can be used anywhere you would use spinach or pak choi.
Discover the variety of Asian cabbage plants and get to know the Pak Choi a little better in our special article.