Tatsoi Mustard Greens Seeds – Heirloom Non-GMO, Cold-Hardy Rosette Green (40–50 Days)

Japan’s Beloved Rosette Mustard — Tender, Cold-Hardy, and Endlessly Useful

Tatsoi (Brassica rapa subsp. narinosa) is a traditional Chinese green that found its culinary home in Japan, where it’s treasured for its tender, spoon-shaped dark green leaves and pale green petioles. Mild and pleasantly mustardy, Tatsoi is remarkably cold-hardy — forming flat, compact rosettes in cool weather and growing more erect in warmer conditions. A light frost actually sweetens the flavor. Outstanding as microgreens, baby leaf, or a full rosette harvest, and one of the most flexible cool-season greens you can grow. Organically grown.

Highlights

• Heirloom, non-GMO, organically grown
• Cold-hardy; flavor sweetens with frost
• Baby leaf ready in 20–25 days; full maturity in 40–50 days
• Germination: 90%
• Seed quantities: Packet ≈ 300 seeds | 1 oz ≈ 15,000+ | 4 oz ≈ 60,000+
• Harvest any stage: microgreens, baby leaf, or full rosette

In the Kitchen

Tatsoi’s tender leaves and smooth petioles are excellent raw in salads, wilted briefly in soups, stir-fried with garlic, or used in traditional Japanese simmered dishes. The smaller, frost-kissed leaves have an especially delicate and sweet flavor. The stalk can be used like bok choy in stir-fries and braised dishes.

Growing Guide

• Sow: Late spring/summer after last frost, or late summer/early fall for autumn harvest; also sow 4–6 weeks before last frost for early spring harvest
• Soil: Fertile, well-drained; cool temperatures preferred
• Harvest leaves at the base of the stem; since plants hug the ground, wash harvested parts carefully
• Cut-and-come-again — continuous outer leaf harvest possible for weeks
• Suitable for late spring through autumn sowing; avoid bolting in heat by timing carefully
• Mild climate: Can sow in fall for early winter harvest