Red Tatsoi Seeds | Brassica rapa narinosa | Purple-Red Rosette | Mild Mustard Flavor | Microgreens | 40–50 Days

Red Tatsoi Seeds – Brassica rapa narinosa | Purple-Red Rosette Pak Choi

Red Tatsoi (Brassica rapa subsp. narinosa) is one of the most visually striking cool-season greens available — combining the classic spoon-shaped rosette form of traditional tatsoi with deep purple-red leaves and vivid lime-green petioles that are as dramatic on the plate as they are in the garden. Its flavor is mild and sweet with a gentle mustard note — more approachable than many Asian greens, and excellent raw or cooked. Color deepens and intensifies in cooler temperatures (50–60°F) as anthocyanin pigment develops. A genuine cut-and-come-again champion across multiple harvest stages.

Variety Details

• Botanical Name: Brassica rapa subsp. narinosa
• Type: Red Tatsoi — rosette pak choi; cool-season green
• Leaf: Deep purple-red with vivid lime-green petioles; spoon-shaped rosette
• Flavor: Mild, sweet mustard — similar to spinach when cooked
• Microgreens: 10–15 days
• Baby leaf: 20–25 days
• Full head: 40–50 days (8–10 inches tall)
• Purple color development: Best at 50–60°F after germination
• Approx. seeds per oz: ~5,600; ~300 seeds per packet
• Slow to bolt: Long-standing cool-season variety

Culinary Uses

• Raw in salads — baby leaves add deep purple-red color and a mild mustard note
• Stir-fries with garlic and sesame oil — classic East Asian preparation
• Hot pot, miso soup, and Asian noodle soups
• Braised or steamed as a side vegetable (cooks like spinach)
• Microgreens — vivid color and mild flavor for garnishes and fresh salads
• Sautéed with olive oil and garlic for a quick Western-style side
• Adds dramatic color to grain bowls, noodle dishes, and bento plates

Growing Guide

• Timing: Sow in early spring after last frost through early summer, or late summer/early fall for a cool-season harvest. Best performance in cool weather (60s°F).
• Soil: Fertile, well-draining soil. Direct sow or transplant; thin to allow rosette heads to spread.
• Bolting: Slow to bolt compared to many Asian greens. Avoid prolonged temperatures below 50°F early in the season — mulch fall crops to protect roots from premature bolting triggers.
• Color: Purple anthocyanin pigment develops best at 50–60°F. Warmer growing conditions produce greener leaves.

Harvesting

• Microgreens: Harvest at 10–15 days for vivid purple shoots.
• Baby leaf: Cut at 20–25 days for salad mix.
• Full heads: Harvest in the morning before heat reduces leaf moisture. Cut the root stem cleanly below the base of the full rosette, or harvest outer leaves 2 inches from the base for continued cut-and-come-again regrowth.