Tatsoi

Growing Instructions

Tatsoi is a cool-season crop that can be grown in spring and fall. It prefers the cooler temperatures (preferably in the 60s) and will bolt in sustained hot weather. For spring, sow tatsoi basically any time so long as the soil is above 50° or so. For fall, plant in late summer or early fall. Sow seeds about 1/4" deep, either in rows or by broadcasting in a patch. If you plant in rows, space the rows 8"–10" apart. Once seedlings are up and have a couple of true leaves, thin them to about 6"–8" inches apart if you want full rosettes, or closer (4" or so) if you plan to harvest at a younger, salad stage. It will grow well in full sun during cool weather, but in late spring or early fall when the sun is still strong, a bit of afternoon shade can help prevent premature bolting. Because tatsoi grows quickly, it appreciates a balanced fertilizer once or twice during its growing period especially if your soil is not rich. Keep it watered regularly to avoid toughening the leaves.

Harvest, Storage, and Use

Harvesting tatsoi is flexible depending on your needs. For baby greens, you can start harvesting as soon as the leaves are about 4" long by picking individual leaves from various plants, which will allow the plants to keep growing. For a larger harvest, you can cut the entire rosette. If you cut the whole plant about an inch above the soil, often it will send out new growth from the crown, giving you a second smaller harvest later. When harvesting whole heads, use a sharp knife to slice the head off at the base, or pull up the whole plant. It will stay fresh for about a week in the crisper drawer if kept in a plastic bag or wrapped in a damp paper towel. However, like most leafy greens, it’s best when fresh. If you find yourself with an abundance, tatsoi can be briefly blanched and then frozen, but it will be suitable only for cooked dishes after that.

Fresh tatsoi leaves are succulent and mild, with a slight mustardy pepper at times but generally less bite than arugula. The texture is tender but a bit thicker than lettuce, which makes them hold up nicely in cooking. The young leaves are excellent raw in salads. They add a nice texture and a pretty dark green color. The larger leaves and stems are great for cooking. Try stir-frying them with garlic and soy sauce for a quick side as they cook very much like baby bok choy, wilting down but retaining a bit of crunch in the stems. You can also add them to soups in the last few minutes of cooking like you might with spinach.