Description
Tat Soi Asian Green Seeds
The Little Green That Loves the Cold.
Dark green leaves.
Crisp white stems.
Beautiful spoon-shaped rosettes.
Tat Soi is a remarkably cold-tolerant Asian green with tender leaves and a mild, slightly mustardy flavor that’s delicious raw or cooked.
Harvest it young for baby greens. Let it mature into beautiful low-growing rosettes. Toss it into salads, stir-fries, soups, noodles, or simply sauté it with garlic.
Fast-growing and remarkably resilient, Tat Soi is the kind of vegetable that earns a permanent place in the garden.
Why Grow Tat Soi?
🥬 Beautiful spoon-shaped leaves.
Glossy, deep-green leaves grow on pale stems and can form striking compact rosettes close to the ground.
❄️ Remarkably cold tolerant.
Tat Soi thrives in cool spring and fall weather and can tolerate temperatures that bring many other garden vegetables to an end.
⚡ Fast-growing.
Harvest tender baby leaves in only a few weeks or allow plants to mature for larger leaves and full rosettes.
🥗 Delicious raw or cooked.
Young leaves are excellent in salads, while mature leaves and stems shine in stir-fries, soups, noodle dishes, and sautés.
✂️ Harvest it your way.
Pick individual outer leaves, harvest baby greens, or cut the entire mature rosette.
A Green Built for Cool Weather
When summer vegetables begin slowing down, Tat Soi is just getting comfortable.
Like many members of the Brassica family, Tat Soi performs exceptionally well in cool temperatures.
That makes it an outstanding crop for extending the vegetable garden into spring and fall—and, with protection, potentially even farther into cold weather.
Cool conditions can also help produce tender, flavorful leaves while slowing the tendency to bolt.
For gardeners who don’t want the harvest to end when summer does, Tat Soi is a fantastic crop to know.
Growing Information
Sun: Full sun to partial shade
Soil: Rich, fertile, well-drained soil
Planting Depth: Approximately ¼ inch
Spacing: Approximately 6–10 inches apart for mature plants
Germination: Approximately 4–10 days under favorable conditions
Water: Keep consistently moist for tender leaves and vigorous growth
Harvest: Baby greens in approximately 20–30 days; mature plants around 40–50 days
Life Cycle: Cool-season annual
Growing Tip
Tat Soi is ideal for succession planting.
Instead of sowing the entire packet at once, plant another small batch every 2–3 weeks during cool weather.
For baby greens, seeds can be planted relatively densely.
For those spectacular mature rosettes, give individual plants enough room to spread outward.
Harvest It Your Way
🌱 Baby Greens
Harvest young leaves for tender salads and salad mixes.
✂️ Outer Leaves
Pick the largest outside leaves and allow the center of the plant to continue producing.
🥬 Full Rosettes
Let plants mature into beautiful flattened rosettes and harvest the entire plant.
❄️ Late-Season Greens
Use Tat Soi as part of a fall garden when many warm-season crops are beginning to finish.
One vegetable.
Multiple ways to grow it.
From Garden to Kitchen
🥗 Fresh Salads
Baby Tat Soi adds color, texture, and a mild mustard-green flavor.
🔥 Stir-Fries
Quick cooking softens the leaves while keeping the stems pleasantly crisp.
🍜 Noodles & Ramen
Add leaves near the end of cooking for fresh green flavor and texture.
🥣 Soups
Use Tat Soi anywhere you might normally add bok choy or another tender Asian green.
🧄 Simply Sautéed
Garlic, oil, salt, and Tat Soi can become an entire side dish in minutes.
Tat Soi vs. Bok Choy
They’re relatives—but they’re not the same vegetable.
Bok Choy typically develops thick, substantial stalks and a more upright growth habit.
Tat Soi produces smaller spoon-shaped leaves and often forms a distinctive low, spreading rosette.
Both belong to Brassica rapa and both are excellent cooked.
Think of Tat Soi as the compact, cold-loving cousin of bok choy.
Perfect For
- Baby greens
- Fresh salads
- Stir-fries
- Ramen & noodle bowls
- Soups
- Raised beds
- Containers
- Fall gardens
- Succession planting
- Cool-season gardens
Did You Know?
🥬 Tat Soi is related to bok choy. Both belong to the incredibly diverse species Brassica rapa.
❄️ Cold weather doesn’t necessarily end the harvest. Established Tat Soi is remarkably tolerant of chilly conditions, making it valuable for season extension.
🌱 You don’t have to wait for maturity. Tat Soi can be harvested as tiny baby greens, individual mature leaves, or entire rosettes.
🌼 It’s part of the mustard family. Tat Soi belongs to Brassicaceae alongside kale, cabbage, broccoli, mustard greens, and many other familiar vegetables.
✂️ Outer-leaf harvesting extends production. Leave the center intact and the plant can continue producing new foliage.
🥗 The stems are edible too. Don’t throw them away—the crisp pale stems provide excellent texture in cooked dishes.
Don’t Let Cold Weather End the Garden.
Summer vegetables get all the attention.
But some of the best food grows when the air turns cool.
Tat Soi gives you beautiful dark-green rosettes.
Tender baby leaves.
Crisp stems.
Fast harvests.
And a vegetable that actually likes growing when temperatures drop.
Plant Tat Soi—and keep your garden producing long after summer begins to fade.