Rosette Tatsoi Bok Choy Seeds


Believed to be of very ancient origin, the spoon-shaped, dark green, evenly spaced leaves make tatsoi a plant worthy to be grown for its decorative value alone! More nutritious (high calcium and vitamin content) and more flavorful (slightly mustard-like) than traditional bok choy; many consider it a superior flavor, and it is prized for its smooth texture. Very cold tolerant; withstands temperatures down to 15°F. Tatsoi can be harvested even when there is snow on the ground!
Now available in organic!
  • Organic Heirloom #3033 - 1 gram
    This packet sows up to 73 feet.
  • $1.99
  • Out of Stock
  • Heirloom #0145 - 1 gram
    This packet sows up to 73 feet.
  • $1.79
  • Out of Stock

Botanical Name: Brassica rapa subsp. narinosa

Days to Maturity: 45 days

Family: Brassicaceae

Native: Eurasia

Hardiness: Frost-tolerant biennial usually grown as an annual

Plant Dimensions: 4"–6" tall, 6"–8" wide. More spacing between plants produces wider rosettes/plants.

Variety Information: Very attractive, spoon-shaped, dark green, thick leaves arranged in a rosette form. Soft texture.

Attributes: Good for Containers

When to Sow Outside: RECOMMENDED. 1 to 2 weeks after your average last frost date, when soil temperature is at least 60°F; ideally, 65°–75° F. Sow again in late summer and fall. In mild climates, sow in the fall or winter for cool-season harvest.

When to Start Inside: Not recommended due to quick maturity.

Days to Emerge: 5–10 days

Seed Depth: ¼"

Seed Spacing: A group of 3 seeds every 6"

Row Spacing: 12"

Thinning: When 2" tall, thin to 1 every 6"

Harvesting: Harvest in the morning, if possible. Harvest individual, outer leaves as the plant grows and/or cut the entire plant at the base when it is full size. Dunk the harvest in cold water and drain before storing.

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Rosette Tatsoi Bok Choy Seeds Reviews

1 review
Quick and delicious
Review star icon Review star icon Review star icon Review star icon Review star icon Sep 18, 2019
These grow so quickly and well. I have eaten them in salads so far. Haven't cooked any yet as the weather is still so mild.
Blair Conger

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