Red Tatsoi Seeds — F1 Hybrid Pak Cho

Red Tatsoi Seeds — F1 Hybrid | Red-Violet Spoon-Shaped Leaves, Mild Sweet Mustard Flavor, Microgreen to Full Rosette | 45 Days

Brassica rapa subsp. narinosa — Red Tatsoi is the ornamental and culinary upgrade to standard green tatsoi — a vigorous F1 hybrid producing medium-sized, spoon-shaped leaves in deep red-violet with a mild, sweet mustard flavor. The anthocyanin pigment that gives the leaves their striking color develops best at cool temperatures (50–60°F), making this an ideal spring and fall crop. Three harvest stages: microgreens at 10–15 days, baby leaf at 20–30 days, full rosette at 45 days. Cut-and-come-again. ~100+ seeds per packet.

Three Harvest Stages

• Microgreens (10–15 days) — harvest at cotyledon or first true leaf stage; vivid red-violet color and concentrated flavor; outstanding as a garnish and salad topper
• 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
• Full rosette (45 days) — classic tatsoi form; spoon-shaped leaves in a flat rosette; harvest whole or cut-and-come-again from outer leaves

Why Grow Red Tatsoi?

• Striking red-violet color — anthocyanin pigment develops at cool temperatures; more vivid in fall crops; beautiful in the garden and on the plate
• Mild, sweet mustard flavor — more approachable than standard mustard greens; excellent raw or lightly cooked
• Three harvest stages — microgreens, baby leaf, and full rosette from a single sowing
• Cut-and-come-again — harvest outer leaves and the rosette keeps producing; multiple cuts per planting
• Cool-season performer — thrives in spring and fall; light frost improves color and sweetness
• F1 hybrid vigor — uniform, fast-growing, and highly productive

In the Kitchen

• Salads (baby leaf): Toss with sesame dressing, rice vinegar, and toasted sesame seeds; the red-violet color makes a striking salad base
• Stir-fry: Cut into ½ inch slices; sauté with oil, garlic, and ginger over high heat for 2–3 minutes; finish with soy sauce or oyster sauce
• Microgreens: Scatter over ramen, sushi, grain bowls, and finished dishes for color and mild mustard bite
• Braised: Wilt whole leaves in broth with garlic; serve alongside grilled fish or tofu
• Soup: Add whole leaves to miso soup or Asian noodle soups in the final minute of cooking
• 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

• Season: Cool-season annual; best in spring and fall; bolts in summer heat
• Sowing: Direct sow after last frost in spring, or late summer/early fall for fall crop
• Temperature: Optimal 60s°F; exposure to frost or prolonged temps below 50°F may cause bolting; mulch fall crops to prevent premature bolting
• Color development: Red-violet anthocyanin pigment develops best at 50–60°F; fall crops typically show the most vivid color
• Soil: Fertile, well-drained; consistent moisture
• Harvest (full head): At 35–45 days when 8–10 inches tall; cut below the base and lift the whole head; best harvested in the morning before heat wilts the leaves
• Harvest (cut-and-come-again): Cut outer leaves 2 inches from the base; new leaves will regrow; harvest ⅓ of the plant at a time

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