PLANT - TATSOI

Tatsoi is one cold-tolerant green that can be grown in fall and winter vegetable gardens. It is often found in baby mixed greens and used for salads, but it can also be cooked. It is rich in beta carotene, and Vitamins A, C, and K along with calcium, potassium, phosphorous, and iron. The leaves tastes much like bok choy and, as such, is often added to stir fries. It is also used in soups or lightly sautéed as with spinach. The beautiful leaves also make a unique pesto. Tatsoi can be harvested as early as three weeks from planting for baby greens, or wait the full seven weeks to harvest the mature outer leaves of the rosette. Leave the rest of the plant to continue growing or cut Tatsoi off at soil level to harvest the entire rosette. Tatsoi also boasts glucosinolates (which science shows are converted to cancer fighting compounds in the body) and carotenoids, which promote eye health. The low-growing rosettes are comprised of tiny, glossy spoon-shaped leaves that boast crisp and juicy mouth-feel.

Companion plants: Tatsoi does well with other brassicas such as cabbage, mizuna, and endive. It will also play nice with lettuce, parsley, and spinach.

PRO TIP: Plant in April and May -- can grow in containers. It makes a nice edible landscape plant along with violets, pansies, and nasturtiums. You can also grow it with other greens found in mesclun mixtures.

LOCATION: PARTIAL SUN (3-5 hours / day)
MATURES: ~45 days
PLANT SPACING: 10" inches apart
PLANT SZE: 8"-10" tall
CONTAINER: 3.25" SQUARE

NOTE: CAN NOT SHIP -- PICK UP OR DELIVERY ONLY
>> planted January 21, 2021.