Asian Greens
Green Coin Tatsoi Mustard is a compact mustard green cultivar bred for tight spacing and continuous harvesting. This variety thrives in cool seasons when planted in early spring or late summer, reaching harvestable size in 30-40 days. Its dense, space-efficient growth habit makes it ideal for small gardens and container growing, while its tender leaves deliver a mild flavor when harvested young before bolting.
Full Sun
High
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Annual, Biennial
Moderate
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What sets Green Coin Tatsoi apart is its exceptional space economy, plant just one inch apart in rows nine inches wide and you'll have a dense, productive patch that fits almost anywhere. The compact growth habit means you can tuck it into tight corners or succession-plant multiple sowings through spring and fall. Begin harvesting outer leaves at just 4-6 inches tall, and the plant will keep producing tender growth for weeks if you take about a third of the foliage at a time.
Green Coin Tatsoi Mustard is grown primarily as a tender salad and cooking green. The leaves are best used when young and tender, typically harvested at 4-6 inches tall for the mildest, most delicate flavor. They work beautifully in fresh salads, light stir-fries, or as a gentle mustard green addition to grain bowls where you want the green's character without overwhelming spice. Older leaves become progressively tougher and more intensely bitter, so timing the harvest is key to getting the best eating experience.
Start seeds indoors 3-5 weeks before your anticipated transplant date. Transplant outdoors after the danger of hard frost has passed, and space plants one inch apart in rows nine inches wide.
Transplant outdoors after the danger of hard frost has passed. Space plants one inch apart in rows nine inches wide.
Direct sow by making a furrow approximately 6 inches deep. Sprinkle about 1/2 cup of complete fertilizer per 10 row feet into the bottom of the furrow, then backfill and plant seed. Sow in July through August for a fall crop, or in early spring for a spring harvest. Thin seedlings after the second set of true leaves appears.
Begin harvesting when outer leaves reach 4-6 inches tall, typically 30-40 days after planting. Use clean scissors or shears to cut individual outer leaves at the base, leaving the central growing point intact so the plant continues producing. Take about one-third of the plant at a time to encourage continuous regrowth. Harvest before flowering (bolting) for tender, mild flavor, once the plant flowers, older leaves become noticeably tougher and develop a stronger, more bitter taste.
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