Red Tatsoi Seeds – Purple-Red Rosette Pak Choi, Mild Sweet Mustard Flavor, 40–50 Days

The Most Beautiful Tatsoi — Deep Purple-Red Leaves with a Sweet, Mild Mustard Bite

Red Tatsoi (Brassica rapa subsp. narinosa) is a stunning and versatile cool-season green that combines the classic spoon-shaped rosette form of traditional tatsoi with deep purple-red leaves and vivid lime-green petioles — visually dramatic and equally delicious. Its mild, sweet mustard flavor (similar to spinach when cooked) makes it accessible and crowd-pleasing, while its multiple harvest stages — microgreens, baby leaf, and full head — make it one of the most productive and flexible vegetables in the catalog. A genuine cut-and-come-again champion.

Highlights

• Striking deep purple-red leaves with lime-green stems
• Mild, sweet mustard flavor — excellent raw or cooked
• Microgreens: 10–15 days | Baby leaf: 20–25 days | Full head: 40–50 days
• Cut-and-come-again — multiple harvests from a single plant
• Hybrid; ~5,600 seeds/oz; approx. 300 seeds per packet
• Purple color intensifies in cooler temperatures (50–60°F)

In the Kitchen

Use young baby leaves raw in salads for color and a mild mustard note. Stir-fry stems and leaves with garlic and sesame oil for a quick Asian side. Add to hot pot or miso soup. Older leaves can be braised or steamed like spinach. Harvest full heads at 8–10" tall: cut the root stem cleanly below the base, or harvest outer leaves 2" from the base for continued regrowth.

Growing Guide

• Sow: Spring after last frost through early summer, or late summer/early fall
• Soil: Fertile, well-drained; optimum growing temp 60s°F
• Bolting: Avoid frost or prolonged temperatures below 50°F — mulch fall crops to prevent premature bolting
• Purple color: Develops best at 50–60°F after germination via anthocyanin pigment
• Harvest: Mornings before heat removes leaf moisture; cut-and-come-again by cutting outer leaves 2" from the base