Red Tatsoi Seeds — F1 Hybrid Pak Choi | Red-Violet Spoon-Shaped Rosette, Mild Sweet Mustard Flavor, Three Harvest Stages | 45 Days

Red Tatsoi (Brassica rapa subsp. narinosa) is a vigorous F1 hybrid pak choi producing medium-sized, spoon-shaped leaves in deep red-violet with a mild, sweet mustard flavor — more approachable than standard mustard greens and beautiful on the plate. Also known as Cabbage Mustard, Spoon Mustard, and Rosette Bok Choy. Three harvest stages from a single sowing: microgreens at 10–15 days, baby leaf at 20–30 days, full rosette at 45 days. Cut-and-come-again for multiple harvests per plant. The vivid red-violet anthocyanin pigment develops best at cool temperatures (50–60°F), making fall crops the most colorful. ~200+ seeds per packet. 45 days to full maturity.

• Botanical name: Brassica rapa subsp. narinosa
• Common names: Red Tatsoi, Cabbage Mustard, Spoon Mustard, Rosette Bok Choy
• Days to maturity: 45 days (full rosette); 20–30 days (baby leaf); 10–15 days (microgreens)
• Days to germination: 4–8 days
• Leaf color: Deep red-violet — spoon-shaped, compact rosette
• Flavor: Mild, sweet mustard
• Harvest method: Cut-and-come-again or whole head
• Plant height: 8–10 inches
• Plant width: 6–8 inches
• Soil: Well-draining, enriched; pH 6.0–6.8
• Temperature: 60–70°F optimal; color develops best at 50–60°F
• Sowing depth: ¼ inch
• Row spacing: 12–18 inches
• Light: Full sun to partial shade
• Packet size: ~200+ seeds
• USDA Zones: 3–11
• Type: F1 Hybrid, annual, cool season
• Pests: Aphids, flea beetles, cabbage worms; damping off in poorly drained soil

Three Harvest Stages — One Sowing

Red Tatsoi is one of the most versatile greens in the cool-season garden because a single sowing produces three distinct harvests at different stages:

• Microgreens (10–15 days) — harvest at cotyledon or first true leaf stage; vivid red-violet color and concentrated sweet mustard flavor; outstanding as a garnish, salad topper, and ramen finish
• Baby leaf (20–30 days) — tender, mild leaves ideal for salad mixes and fresh eating; the sweet mustard flavor is most delicate at this stage; excellent in mesclun blends
• Full rosette (45 days) — classic flat tatsoi rosette form; spoon-shaped leaves 8–10 inches tall; harvest whole or cut-and-come-again from outer leaves for multiple cuts per plant

The Red-Violet Color — How It Develops

Red Tatsoi’s striking red-violet color comes from anthocyanin pigments — the same class of pigments found in red cabbage, purple carrots, and blueberries. Anthocyanin development in brassicas is triggered by cool temperatures: growing temperatures of 50–60°F produce the most vivid color, while warmer temperatures result in greener, less colorful leaves. This means fall crops — sown in late summer and maturing as temperatures drop — typically show the most dramatic red-violet color. Spring crops sown early, before temperatures warm, also develop good color. The pigment is not just decorative: anthocyanins are potent antioxidants associated with anti-inflammatory benefits.

Cut-and-Come-Again Harvesting

Red Tatsoi is a true cut-and-come-again green — harvest the outer leaves 2 inches from the base and the rosette will continue producing new growth from the center. Harvest no more than ⅓ of the plant at a time to maintain vigor. New leaves will regrow within 1–2 weeks under good growing conditions. This extends the productive life of each plant significantly and makes Red Tatsoi one of the most efficient greens in the cool-season garden. For whole-head harvest, cut the short root stem below the base and lift the entire rosette — best done in the morning before heat wilts the leaves.

In the Kitchen

• Stir-fry: The classic use — rinse well, separate stems, cut into ½ inch slices, and sauté with oil, garlic, and ginger over high heat for 2–3 minutes; finish with soy sauce or oyster sauce
• Salads (baby leaf): Toss with sesame dressing, rice vinegar, and toasted sesame seeds; the red-violet color makes a striking salad base
• Microgreens: Scatter over ramen, sushi, grain bowls, and finished dishes for color and mild mustard bite
• Miso soup: Add whole leaves in the final minute of cooking; the leaves wilt beautifully and the color bleeds slightly into the broth
• Braised: Wilt whole leaves in broth with garlic; serve alongside grilled fish or tofu
• Prep tip: Rinse well and separate stems before use; tear leaf greens from ribs for stir-fry; use whole for salads and garnish

Growing Notes

Cool-season annual — sow in spring after last frost through early summer, or late summer/early fall for fall crop. Direct sow ¼ inch deep in fertile, well-drained soil (pH 6.0–6.8) in full sun to partial shade. Keep soil consistently moist; fertilize as needed. Optimal growing temperature 60–70°F. Exposure to frost or prolonged temperatures below 50°F may cause bolting — mulch fall crops to prevent premature bolting. Color develops best at 50–60°F after germination. Watch for aphids, flea beetles, and cabbage worms; use row covers as a preventive measure. Avoid poorly drained soil to prevent damping off.

Frequently Asked Questions

Why are my Red Tatsoi leaves green instead of red-violet?

Anthocyanin pigment development requires cool temperatures — 50–60°F after germination. If your plants are growing in warm conditions (above 70°F), the leaves will be greener and less colorful. For the most vivid red-violet color, grow as a fall crop when temperatures are naturally dropping, or sow very early in spring before temperatures warm.

Can I grow Red Tatsoi as microgreens indoors?

Yes — Red Tatsoi is an excellent microgreen variety. Sow densely in a shallow tray with good drainage, keep moist, and harvest at 10–15 days at the cotyledon or first true leaf stage. No special equipment needed beyond a tray, growing medium, and a bright windowsill or grow light.

Is Red Tatsoi the same as regular Tatsoi?

Red Tatsoi is the same species and growth habit as standard green tatsoi (Brassica rapa subsp. narinosa), but with red-violet anthocyanin-rich leaves instead of dark green. The flavor is similar — mild, sweet mustard — but the color makes it significantly more visually striking in the garden, on the plate, and in salad mixes.

Packed and shipped by Box Garden Seeds LLC — seeds selected for flavor, resilience, and your garden’s success.