Rosette Tatsoi is a glorious looking vegetable. It looks like art, and tastes like a deep green feast for your body. And it is super hardy and easy to grow.
Rosette Tatsoi is a specialty type of Tatsoi that has darker, glossier, more savoyed green leaves compared to other tatsoi and lays flatter to the ground in a beautiful rosette pattern. It has a rich sweet, salty taste — with a mild mustard flavour.
Tatsoi is very cold tolerant and has survived nights down to -15°C (5°F) in our winter garden (under a row cover of fleece and plastic). The second picture of Rosette Tatsoi was taken in our winter garden in November — that is snow on the ground!
A bit more:
Tatsoi originated in Central China where research suggests it has been cultivated for at least 1,400 years.
Gardeners today benefit from the centuries of selection that have developed this leafy green into a nutrient-dense powerhouse. For instance, 100g of Tatsoi contains:
- 210 milligrams of calcium, which is more than an equal serving of milk (which has 113 milligrams/100g)
- More Vitamin C than oranges when comparisons of equal servings (100g) are made
- Over 100% of the Daily Value recommendation of Vitamin A
- Data calculated by HealWithFood.org using the ‘Daily Values for Nutrients’ provided by USDA
This nutritious leafy green is quick growing and ready in about 50 days from seed.
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How to Grow Tatsoi from Seed? Tatsoi is easy go grow from seed. Plant Tatsoi in spring or fall. Plant in May (for early summer harvests) and then again in late July/early August (for fall harvests). Sow seeds a few inches apart and then thin to 8″ when seedlings are about 2″. Seed Depth: 5mm (1/4″); Plant Spacing: 8″
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How to Use Tatsoi? This excellent tasting Tatosi is perfect for fresh eating and also in a stir-fry or soup. Use anywhere greens are called for.
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What is the difference between Tatsoi and Bok Choy/Pak Choy? Tatsoi is a specialty type of Bok Choy/Pak Choy — it is called ‘Wu ta cai’ in Mandarin; ‘Tatsoi’ is its more familiar name in Japanese.
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Within Canada only shipping on Brassica seeds, thank you.
