Mustard Seeds, Green Tatsoi

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

This Tatsoi Greens variety is known for its cold tolerance and tender leaves and petioles with a mild, mustard flavor. The spoon-shaped, dark green leaves make it suitable for growing in a wide range of temperatures. It is an excellent choice for producing both microgreens and Baby Leaf greens, and is grown using organic methods.

50 days. This Non-GMO, Heirloom Tatsoi Mustard Herb Garden Seed from Brassica rapa subsp. narinosa is a traditional Chinese green that has gained popularity as a tender culinary herb in Japan. Similar to bok choy and Chinese cabbage varieties, Tatsoi Mustard is a cold-hardy biennial that can thrive in regions with mild winters.

Versatile and easy to grow in various dishes, including soups, salads, and traditional Japanese dishes. The smooth leaves and pale green petioles add texture and flavor to any dish. The plant grows up to 1 foot in summer and forms a compact rosette in winter, with continuous harvesting of individual leaves possible for weeks. 

• Packet – 300 Seeds
• 1oz – 15,000+ Seeds
• 4oz – 60,000+ Seeds

  In warm temperatures, the plant grows erect while in cold temperatures, the plant forms flat rosettes growing close to the ground. 

Suitable for late spring through autumn sowing. Spring sowings should be made after last frost date to eliminate risk of premature bolting.
stalks which are used in oriental cooking. It is also delicious raw. Can be grown as a spring and/or fall crop.
Easy to grow and fast to mature.
Germination: 90%
Maturity: Approx. 40-50 days (20-25 days for baby leaf)
Planting season: Late spring/summer
Cultivation: Prefers mild and cool temperatures. Prepare fertile, well drained soil. Sow seeds in spring/summer after last frost or late summer/early fall. Keep soil moist. Fertilize as needed. Plants can be harvested at any stage. Harvest the whole plant at once or pick the outer leaves for several weeks.
Harvesting: When to sow outside:
4 to 6 weeks before average last frost, or as soon as soil can be worked. Sow again in late summer for fall crop. In mild climates you can even sow in the fall for early winter harvest.
Almost all parts of the plant at all stages can be used; seedlings, small leaves, large leaves, stems and flowering shoots. The smaller leaves will be enhanced by a touch of light frost. Cut leaves at the base of the stem; since the plant hugs the ground, be sure to wash harvested plant parts carefully.