Chinese Cabbage Seeds - 'Tat Soi'
Chinese Cabbage Seeds - 'Tat Soi'1
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About Tat Soi Chinese Cabbage: Chinese cabbage dates back to the 15th century in China, when a pharmacologist of the Ming Dynasty considered it nutritionally beneficial. Later it became the main ingredient in kim chi, the national dish of Korea; Japanese soldiers also discovered Chinese cabbage and took it home with them after the war. Americans became familiar with this vegetable in the late 19th century.
Tat Soi Chinese Cabbage Germination: Prepare the soil with compost or organic matter; Chinese cabbage prefers full sun or partial shade, and grow best in temperatures from 45-75 F (7-24 C). Direct seeding works best, about 4-6 weeks before the last average spring frost date. Plant seeds about 12" apart in rows about 12" apart; germination should take place in about 10 days. For a fall crop, direct sow in July.
Growing Tat Soi Chinese Cabbage Seeds: Keep the soil evenly moist for the healthiest growth. If the sun gets too hot, Chinese cabbage tends to "bolt" or go to seed; in long periods of heat, some kind of shade may be helpful.
Harvesting Tat Soi Chinese Cabbage: Single leaves or the entire plant may be harvested, either at the tender baby leaf stage or when fully mature. Multiple harvests may be possible if the growing season is long enough.
Saving Tat Soi Chinese Cabbage Seeds: In areas where the ground freezes over winter, it will be necessary to dig up the plant before the first heavy frost; cut off the top to 3" and store the roots in sand or sawdust over winter, and plant them again in the spring. In warmer climates, cover the plant thickly with mulch over winter. In the spring, allow the plant to flower and go to seed. When the long green pods turn brown, pick them individually. Pour boiling water over the seeds to kill any bacteria that may have formed, them let them completely dry. Remove the pods and store the seeds in a cool, dry place.
Detailed Tat Soi Chinese Cabbage Info: Brassica rapa var. rosularis. Also known as Tatsoi, Tah Tsai, Spinach Mustard, Spoon Mustard. Biennial. 42 days. 16100 seeds per oz. 12-18" height. 18-24" spacing. Produces a head of glossy, dark green leaves with thick white stalks.
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Featured positive reviews:
I literally threw a bunch of seeds in my raised bed and I think every one of them germinated because today (a little over 30 days, I harvested a lot just to thin them out).