Chinese Cabbage - Red Tatsoi

This variety of cabbage, Red Tatsoi, boasts a stunning combination of deep purple-red leaves and lime green stems, making it not only delicious but also visually appealing. Its spoon-shaped foliage offers a sweet and tangy taste with a hint of mustard, similar to that of spinach when cooked.

Maturity: Approx. 40-50 days (20-25 days for baby leaf) A great tasting cabbage that is enjoyed cooked or raw.

Seeds Per Package:

•  packet - Approximately 300 Seeds‬
• 1 oz - Approximately 5,600 Seeds
• 4 oz - Approximately 22,400 Seeds
• 1 lb - Approximately 89,600 Seeds

This annual, hybrid cabbage variety, Brassica rapa subsp. narinosa, known as Red Tatsoi or Pak Choi, offers a cool season growing option with a full maturity of 45 days, baby leaf readiness in just 20-30 days, and microgreen readiness in 10-15 days. Its medium sized, spoon-shaped red-violet leaves provide a mild, sweet mustard flavor, making it a popular choice for cut and come again harvesting. From salads to full maturity, this versatile plant offers multiple harvests from a single plant. ~ 5,600 seeds per oz.

Other Common Names:Cabbage mustard, Spoon Mustard, Rosette bok choy

How to Grow Red Tatsoi Cabbage

Prepare fertile, well-drained soil. Sow your seeds in the spring after the last frost up to the early summer or late summer/early fall. Keep soil moist and fertilize as needed. Optimum growing temperatures are in the 60s°F. Exposure to frost or prolonged temperatures below 50°F may result in bolting. Mulch fall crops to avoid premature bolting. Most vegetable leaves having purple color contain a pigment called anthocyanin which is generally developed by lower temperatures. Growing temperatures of 50-60°F should be adequate to develop this pigment after the seeds have germinated.

Harvesting : This pak choi is fully harvestable at 40-50 days. Harvest when about 8-10” tall. It is ideal to harvest pak choi in the mornings before the heat of the sun removes moisture from the leaves. Cut the short root stem below the base and lift away the head of the cabbage.

Pak Choi can also be harvested to cut-and-come-again by cutting only the outer leaves 2" from the base. New leaves will grow, and you can continue harvesting 1/3 of the cabbage at a time

Culinary Tips

Use in stir-fries and salads. To prepare, rinse well and separate the stems before tearing leaf greens from ribs. For stir fry, cut into 1/2" slices and saute with oil, vegetables, and/or the meat of your choice.