Yukina Savoy Seeds – Cold-Tolerant Chinese Cabbage, Tatsoi-Style Rosette, Mild & Slow to Bolt
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Yukina Savoy – The Bigger, Bolder Tatsoi
Yukina Savoy is a standout cool-season Asian green that combines the beloved rosette form of tatsoi with larger, more substantial leaves and an upright, easy-to-harvest architecture. Its thick, dark forest-green, spoon-shaped leaves are heavily savoyed (crinkled) with pale green petioles — striking in appearance and mild, sweet, and tender in flavor when harvested young.
Vigorous and versatile, Yukina Savoy is heat and cold resistant and can be grown nearly year-round in many climates. It's exceptional in salads, stir-fries, soups, and braised greens preparations, and slow to bolt — meaning a longer harvest window and more value per planting.
Seed Details
- Type: Loose-Head Chinese Cabbage — Cool-Season Annual
- Days to Maturity: 25–45 days
- Leaf: Large, dark green, spoon-shaped, heavily savoyed; upright growth
- Flavor: Mild, slightly sweet — excellent young; similar to tatsoi
- Bolt Resistance: Slow to bolt
- Cold Tolerance: Very good; handles light frost
- Planting Season: Late spring to early summer; late summer/fall; year-round in tropics
- Best Use: Salads, stir-fries, soups, braised greens, raw as baby leaf
- Seeds/oz: ~21,500
Growing Instructions
- Prepare fertile, well-drained soil. Sow seeds after last frost in spring or in late summer/early fall.
- Sow ¼–½" deep; thin to 8–12" apart for full rosettes, or grow closer for baby leaf.
- Water consistently; fertilize as needed for lush growth.
- For spring harvest via transplant: raise seedlings at 73–75°F (day) and above 53°F (night) until 5–7 true leaves appear, then transplant. Provide consistent water and fertilizer after transplanting.
- Note: Like all Chinese cabbage, Yukina Savoy can bolt if exposed to 41°F for a week or 50°F for two weeks (vernalization). Manage timing accordingly.
Harvesting
- Harvest outer leaves as baby greens from 25 days, or allow full rosettes to develop by 45 days.
- Cut the whole plant at the base or pick leaves individually for a cut-and-come-again approach.
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