TATSOI FOR CHINESE COOKING 400 SEEDS IN SOUTH AFRICA

TATSOI BRASSICA SPP The spoon-shaped, dark green, evenly spaced leaves form a plant worthy to be grown for its decorative value, given enough room and cool conditions the plants will form beautiful wide rosettes, of regular, concentric circles. Tatsoi is suitable for both baby leaf and whole head production, it can be harvested anytime during growth, young leaves are especially delicious with a mild mustard flavour and good crunchy texture. It has a wide variety of culinary uses that range from using the leaves raw in salad mixes, in soups and in Oriental stir-fry. They have a more robust flavour which many consider to be superior to Bok Choy. Tatsoi matures from seed in only 45-50 days and is able to withstand temperatures as low as -10°C. It will often continue to grow throughout winter, and can even be harvested from beneath snow, making it one of the best vegetables to grow in a cool climate. Harvesting: >21-28 days for babyleaf, 45-50 days to maturity Tatsoi can be harvested at almost any stage of its growth. If large leaves are not important, just flavour, you can grow the plant to the baby stage (4-6 leaves) and harvest the entire plant at about 3-4 weeks. As the weather starts to warm in spring the leaves tend to grow upright. If Tatsoi is to be harvested on a cut and come again basis, use the largest leaves on the outside and leave the smaller ones towards the centre to develop further. It can then be left to grow again for a second or more harvest. Tatsoi grows more slowly than other oriental brassicas. It is a good idea to give the plants a good drink of water and/or liquid fertilizer after each picking. Known as "Tah Tsai" in China, Tatsoi or Rosette Pak Choi is among the most popular of oriental greens. Tatsoi is a non-hearting oriental mustard with spoon shaped, dark green leaves which are not only full of flavour, but very tender. VIEW OUR OTHER ITEMS: