Mustard Seeds - Tsa Tsai Round

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Other Common Names: Stem mustard, round stem mustard, jing yong jie cai, swollen stem mustard, pressed stem mustard, or stem use mustard.

How to Grow Tsa Tsai Round Mustard

Sow seeds in early fall in a sunny location. Keep the soil evenly moist. Fertilize to ensure proper development. Plant every two weeks for continuous harvest. The flavor is best when grown briskly, so plant in fertile soil and keep well watered. Thin to 10 inches apart for mature heads. May bolt as temperatures and day lengths increase. It usually takes 3-4 weeks for 5-6 leaves to grow. At the stem begins to swell, it is best if the temperatures are in the 40 Fs or 50 Fs. The earlier stages can tolerate up to 80 F.

Harvesting Tsa Tsai Round Mustard

Harvest florets; they are tender and delicious. Start harvesting at 3 inches tall for baby mustard greens. Young leaves may be harvested at any stage before the stems begin to plump up. Cut them off individually and sparingly to allow the stems to continue developing. Stems are harvested in 120 days.

Culinary Tips

The swollen stem base can be peeled and cooked but is most known as Zhacia or Cha Tsai (pickled with salt and chili). It is added to fried rice, soups, and tofu dishes for flavor. The young leaves can be used like any mustard green, in soups, stir-fries, and pickled. As the thick stems develop, the leaf quality deteriorates.

Stories From Our Gardeners

“The Tsa Tsai mustard plant is well known for its unique stem shape. I love plants like this as an interesting talking point among my gardener friends. I get to say, ‘look what I grew this year!’ It is always a hit.”

- Lara Wadsworth, True Leaf Market Writer

Seeds Per Package

• 2 g packet - Approximately 1,324 Seeds
• 1 oz - Approximately 18,400 Seeds
• 4 oz - Approximately 73,600 Seeds
• 1 lb - Approximately 294,400 Seeds