Description
Tatsoi- Red Komatsuna, Spinach Mustard
Brassica rapa var. perviridis
Also known as spinach mustard, despite the fact that it has little to do with spinach. It's great in stir-fries, and with purplish-red leaves on top and green with red veins on the bottom, it makes an intense addition to any salad. It tastes like a combination of a mild mustardy spinach meets Chinese cabbage. The plants and leaves can withstand both hot (not mid-summer hot) and cold temperatures, but the plant will bolt in intense weather. Even after bolting, the entire plant (stems and flower buds) can be cooked or eaten raw. This is a beautiful tasty plant. When asked to quickly describe it, I just tell people it's a loose leaf bok choy.
|
Days to germination |
3-10 days |
|
Days to maturity |
20 (baby)- 60 days |
|
Life cycle |
Annual |
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Plant time |
Late Summer to Early Spring |
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Spacing |
12-18 inches |
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Sun |
Full sun, can tolerate light shade |
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Soil temperature |
50-75 F |
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Optimum soil P.H |
6.5 -7.0 |
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Height |
10-12 inches |
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Harvest |
Baby greens, cut-and-come-again, or entire adult plants |
Description