Tatsoi Asian Green is an economical, open-pollinated brassica that delivers tender greens in just 25 days. This compact variety grows reliably in hardiness zones 4 through 9, making it accessible to gardeners across most of North America. The leaves reach their prime at 3 to 6 inches, ideal for harvesting at the peak of tenderness, and the plant's frost tolerance means you can stretch your growing season well into cool weather. With moderate water needs and a preference for slightly acidic to neutral soil, tatsoi fits easily into any vegetable garden rotation.
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Moderate
4-9
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Moderate
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At just 25 days to harvest, tatsoi delivers greens faster than most brassicas, rewarding impatient gardeners with quick results. Its compact growth habit makes it excellent for small spaces, containers, and succession plantings. The real advantage lies in the cut-and-come-again harvest method: slice leaves above the basal plate and the plant keeps producing for 5 to 14 days per cutting cycle, giving you multiple harvests from a single sowing. Germination happens quickly between 55 and 70 degrees Fahrenheit, and the variety's frost tolerance means you can plant it for spring and fall harvests, or even overwinter in cold frames and high tunnels.
Tatsoi leaves are harvested young and tender for use in Asian stir-fries, salads, and quick-cooking applications where their mild flavor shines. The compact size and delicate leaf structure make them suited to raw preparations as well as sautéing, and the plant's ability to produce multiple harvests from successive cuts means home gardeners can gather fresh leaves consistently throughout the season.
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Start seeds indoors 4 to 6 weeks before your last spring frost, maintaining soil temperature between 55 and 70 degrees Fahrenheit. Germination typically occurs within 5 to 10 days at these temperatures. Harden off seedlings gradually over 7 to 10 days before transplanting outdoors.
Transplant seedlings outdoors after the last frost date, spacing plants 6 to 8 inches apart. Tatsoi tolerates light frosts, so you can plant earlier in spring than many vegetables. For fall crops, transplant in mid to late summer so plants mature as temperatures cool.
Direct sow seeds outdoors 2 to 3 weeks before the last spring frost for spring crops, or 8 to 10 weeks before the first fall frost for fall harvests. Sow seeds thinly in rows and thin seedlings to 6 to 8 inches apart once they have developed true leaves.
Begin harvesting when leaves reach 3 to 6 inches in length, about 25 days from germination or 5 to 10 days after a heavy cutting. Use a sharp knife to cut leaves just above the basal plate, leaving the growing crown intact so the plant continues to produce. For cut-and-come-again harvests, return to the plant every 5 to 14 days depending on season and growing conditions. Harvest in the morning when leaves are fully hydrated for the best flavor and texture.
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