🥬 Tatsoi

Tatsoi is a compact, hardy Asian green that forms a flat rosette of dark, spoon-shaped leaves, with a mild mustardy flavour. It tolerates cold, down to about -10°C, so it is a good choice for winter salads and stir-fries.

It grows well in pots, window boxes and cold frames, and it is easy and fast. It is also bolt-resistant when sown in autumn, making it a perfect winter leaf.

Varieties to try

Tatsoi (the usual packet)Rosette pak choi (another name)Yukina Savoy (a similar crinkled type)

Sow from March to April and from August to September, 1 cm deep, either in rows 20–30 cm apart or broadcast thickly for baby leaves. Seeds germinate in 3–5 days. Thin to 20 cm for full heads.

Cover with fine mesh to avoid flea beetle. Autumn sowings can be protected with a cloche or fleece in winter. Sow again every two to three weeks.

Top tips

• Sow in spring and late summer.
• Cover with mesh.
• Sow thickly for baby leaves.
• Use a cloche for winter crops.

Water regularly, since dry soil makes the leaves bitter and encourages bolting. Weed carefully. No feeding needed in reasonable soil.

Flea beetle and slugs are the main problems. Tatsoi is hardy and survives frost, though protection improves the leaf quality. Rotate with other brassicas.

Tatsoi forms flat rosettes, so keep the soil around it free of slug hiding places and mulch with clean straw to keep the leaves from splashing with mud. The plants are among the hardiest of the Asian greens and are best in the cool months, when they grow slowly but are sweeter and less prone to pests. A cloche on the coldest nights keeps leaves clean.

Top tips

• Water regularly.
• Net against flea beetle.
• Protect winter leaves with fleece.
• Rotate with other brassicas.

Watch out for

Flea beetleSlugsAphidsBolting in spring heat

Cut baby leaves from three weeks, or harvest the whole rosette at 15–20 cm across, at 6–8 weeks. Cut outer leaves first, or cut the whole plant 2.5 cm above the ground for regrowth.

In winter, pick leaves as needed. The yellow flowers in spring are edible. Pick in the morning.

Top tips

• Cut baby leaves early.
• Cut rosette 2.5 cm above ground.
• Eat the flowers.
• Pick often.

Use baby tatsoi raw in salads, or stir-fry larger leaves with garlic and soy sauce for a minute or two. It is also good in soups, noodle dishes and steamed with sesame oil. The leaves are mild with a hint of mustard.

Fresh leaves keep for 3–4 days in the fridge. It is best eaten fresh. Blanch and freeze for cooking.

Top tips

• Stir-fry briefly.
• Use baby leaves raw.
• Add to noodle soups.
• Keep in a bag in the fridge.