The tender and sweet tasting stalks and leaves of Bok Choy Tatsoi are commonly used in high quality stir-fry dishes and in salad mixes. With its attractive, spoon-shaped, dark green, evenly spaced leaves, it is a plant worthy of being grown just for its decorative value! But, once you grow it you must try it for its taste and nutritive value. It has a stronger flavor than traditional bok choy and is high in calcium and vitamins. This variety of bok choy is believed to be of very ancient origin. It is very cold tolerant and withstands temperatures as low as 15 degrees F. Tatsoi can even be harvested from under the snow! A light frost even enhances the flavor.
When to plant outside: RECOMMENDED. Sow as soon as soil can be worked in spring. 2-6 weeks before average last frost. You may also sow in late summer for a fall or early winter harvest. In warm climates, sow in fall for winter harvest and in very early spring for spring harvest.
When to start inside: Not recommended.
Special Germination Instructions: Easy to start from seed. Thin seedlings by pinching off plant at soil surface, thus decreasing damage to other seedlings. Rotate crops, so you don?t grow any member of the mustard family (such as bok choy, broccoli, cabbage, kale, etc.) in the same place more than once every 3 years.