How to Grow Tatsoi from Seed: An Easy Green With a Crisp Flavor

Fast-growing greens are something I love to grow in my garden. I especially like greens that can withstand the fluctuating temperatures of spring and fall. Tat Soi is the ideal vegetable for these cooler weather seasons. Learn how to grow this healthy, delicious leafy green.

• Place seeds on moist soil or seed starting mix.

• Lightly cover seeds with ¼” of soil.

• Moisten with water. (A spray bottle works well.)

• Keep soil temperature between 55-70ºF.

• If starting indoors, position grow lights close to prevent leggy seedlings.

• Keep the soil moist.

• Tatsoi seeds should germinate in 8-12 days.

Tatsoi seedlings can be transplanted when they are small with two true leaves. Remember to harden off seedlings to ensure transplanting success.

Seeds can be started indoors 3 to 4 weeks before your outdoor planting date.

Tatsoi is best grown in spring or fall when the temperature is cooler. Tatsoi is more heat-tolerant than some other greens like bok choy, but it will eventually bolt in hot weather.

Space plants 16 inches apart. Plants closer together will spread upward instead of out. If you are planning to harvest tatsoi plants when they are still young, you can space them closer together.

Tatsoi is the perfect vegetable to grow in cold weather. You can grow it in high tunnels, cold frames, and under row covers to extend the growing season.

It grows best in full sun, but in hot climates, tatsoi can also tolerate partial shade.

Tatsoi needs fertile, well-draining soil. Raised beds are a great option. We also like to amend our soil with compost before planting. The recommended soil pH range is 6 to 7.

Keep soil consistently moist. When the plants stay well-watered, they are less bitter.

Tatsoi grows quickly and typically doesn’t require additional fertilizer. However, if you want to harvest outer leaves and continue growing it for a longer period of time, then you could add some extra fertilizer. A fertilizer with higher nitrogen is good for leaf growth.

Like all tasty greens, there will be pests that enjoy feasting on your plants. Aphids, slugs, and cabbage worms may show up and eat holes in the leaves.

First, use hand removal and a blast of water to get rid of them. Organic methods of pest control are best, as this is what you will be consuming.

Insect netting can help keep moths out and prevent them from laying eggs. Since tatsoi doesn’t need pollination, this is a good way to prevent pests.

Tat Soi can be harvested by cutting the whole plant at once or removing the outer leaves to allow the core to continue growing.

For cut-and-come-again harvesting, gently remove the outermost leaves. The inner core will continue to grow as long as it doesn’t get too hot or too cold.

Tatsoi is a biennial plant that can grow for an extended period. But eventually it will go to seed. The inner stalk will shoot up and produce flowers. All of the plant is edible, including the flowers.

To harvest the entire tatsoi plant at once, cut below where all the leaves meet. You can enjoy the crisp, juicy center when you harvest the whole plant at once. Unlike kale, the stems are juicy and very edible.

Small tatsoi leaves are usually eaten fresh, and the larger, older leaves are cooked.

A tasty and healthy way to cook tatsoi is to saute it with some garlic and olive oil.

Tatsoi is easy to grow in containers, raised beds, and even indoors. We’ve grown the Black Knight variety in our hydroponic system. It didn’t form a beautiful rosette with this method, but it was still crisp and delicious.

As a member of the Brassica family, tatsoi has a similar cabbage taste. It’s a little mustardy and goes well in all kinds of raw and cooked dishes.

Cool weather seasons are the best time to grow tatsoi. Early spring and late summer or fall.

Tatsoi is very cold-hardy and can keep growing when temperatures dip into the teens.

Tatsoi is the perfect vegetable to add to your cool-weather garden. It is easy to grow and so healthy. Try growing this crisp Asian green and enjoy the flavor in a range of dishes.