Organic Oriental Scarlet Tatsoi

Pak Choi, Scarlet Tatsoi
Latin name Brassica rapa
Approximately 450 seeds per g

Oriental vegetables have revolutionised winter salad production. As their name suggests they come from China and Japan. Being brassica, or cabbage family, the plants are very cold tolerant making them ideal for our autumn and winter months. It also means that some of the varieties have that hot, mustard kick to them. The variation in leaf, colour, shape and texture make them perfect for mixed salad and they are very quick growing too. Most varieties are cut and come again salads while some can also be stir fried.

Tatsoi, is a rosette forming Pak Choi. This scarlet version is very striking with a real depth of colour. Plants are almost iridescent purple with bright green veins and stems. Loose heads are crunchy and delicious and perfect for baby leaf production. baby leaf cropping after 21 days, Full size cropping after 45 days. Great for cut-and-come-again use.

How to grow:
Sow the seed in well prepared ground from March until September. Sprinkle seed thinly in drills 15 cm apart and thin as necessary to leave up to 10 cm between the plants. You can use the thinnings as salad or garnish.
Tatsoi is fast growing and can be cut 3 to 4 weeks after planting. Succession planting with give you a longer season, although Tatsoi stands well and gives a long harvest period. It is also quite bolt resistant.
Harvest by picking individual leaves or by cutting the whole plant at the base with a sharp knife. Plants are very cold tolerant but Tatsoi will not survive a heavy frost.

Pests and diseases:
Protect the plants from slugs with an environmentally friendly method. Flea beetle may also be a problem. You can protect the plants from flea beetle using fine mesh but it is not such a problem during the later growing period.

How to cook:
Use the leaves in salads where the leaf shape adds interest to the mix. Tatsoi can also be used in stir fry.