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45 Days to full maturity, 20-30 Days for baby leaf, 10-15 Days for microgreens. Brassica rapa subsp. narinosa. Red Tatsoi, Pak Choi Seeds. Annual, Hybrid. Cool Season. This vigorous hybrid has medium sized, spoon-shaped red-violet leaves and a mild, sweet mustard flavor. It is a cut and come again cabbage providing multiple harvests from just one plant. Harvest from baby leaves for salads up to full maturity. ~ 5,600 seeds per oz.
Other Common Names:Cabbage mustard, Spoon Mustard, Rosette bok choy
How to Grow Red Tatsoi Cabbage
Prepare fertile, well-drained soil. Sow your seeds in the spring after the last frost up to the early summer or late summer/early fall. Keep soil moist and fertilize as needed. Optimum growing temperatures are in the 60s°F. Exposure to frost or prolonged temperatures below 50°F may result in bolting. Mulch fall crops to avoid premature bolting. Most vegetable leaves having purple color contain a pigment called anthocyanin which is generally developed by lower temperatures. Growing temperatures of 50-60°F should be adequate to develop this pigment after the seeds have germinated.
Harvesting Pak Choi
This pak choi is fully harvestable at 35-40 days. Harvest when about 8-10” tall. It is ideal to harvest pak choi in the mornings before the heat of the sun removes moisture from the leaves. Cut the short root stem below the base and lift away the head of the cabbage.
Pak Choi can also be harvested to cut-and-come-again by cutting only the outer leaves 2" from the base. New leaves will grow, and you can continue harvesting 1/3 of the cabbage at a time
Use in stir-fries and salads. To prepare, rinse well and separate the stems before tearing leaf greens from ribs. For stir fry, cut into 1/2" slices and saute with oil, vegetables, and/or the meat of your choice.
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