How to grow Tatsoi in Australia
Tatsoi, also called spoon mustard or rosette bok choy, is a fast Asian green that forms a flat rosette of glossy, dark green, spoon-shaped leaves. It has a mild, slightly peppery mustard flavour, is ready to start picking within a few weeks, and is one of the most cold-hardy Asian greens, best grown through the cooler months.
📖 Our full guide: How to Grow Tatsoi in Australia
At a glance
When to sow by region
| Region | When to sow | Regional note |
|---|---|---|
| South East Queensland | March to September | |
| Northern Rivers NSW | March to September | |
| Sydney & Coastal NSW | March to September | Cool-season Asian brassica; extended autumn-winter window. |
| Melbourne & Victoria | March to September | Sow Mar to Sep. Frost-hardy; prefers cool season. Extended window vs SEQ. |
| Adelaide & SA | March to September | |
| Perth & WA | March to September | Cool season Asian green; sow Mar to Sep like bok choy. Heat stressed Dec to Feb. |
| Tasmania | August to March | Sow Aug to Mar. Extremely cold-hardy. Late summer sowings carry through winter. |
| Canberra & ACT | February to April, September and October | Sow Feb to Apr for autumn and winter, or Sep to Oct for spring. One of the hardiest Asian greens. |
| North Queensland | May to September | Dry season May to Sep. Tatsoi is cool-season Asian green; sow in dry months. |
| Darwin & Top End | May to September | Dry season May to Sep. Tatsoi is cool-season Asian green; sow in dry months. |
Not to be confused with: Bok Choy, a close relative with upright, white or green stems. Tatsoi grows low and flat with smaller, rounder, darker leaves.
Where to plant
Tatsoi likes moist, fertile soil with plenty of compost, in full sun during the cool months and part shade where summers are hot. Its shallow roots need frequent watering, especially in hot or windy weather.
It bolts quickly in heat and long days, so it is mainly a cool-season crop, but it handles frost better than most Asian greens.
- South East Queensland, the Northern Rivers, Sydney, Melbourne, Adelaide and Perth: sow from March to September. In Perth, it is heat stressed from December to February.
- Hobart: sow from August to March. Late summer sowings carry through winter.
- Canberra: sow from February to April for autumn and winter, or in September and October for spring.
- North Queensland and Darwin: sow in the dry season, from May to September.
How to plant
- Dig compost into the bed before sowing.
- Sow seed about 0.5 cm deep directly where it will grow, a few seeds at a time.
- Keep the soil moist. Seedlings appear in about five to seven days.
- Thin to about 20 to 30 cm apart, so each rosette can spread and air can move between them. Eat the thinnings.
- Sow a few more seeds every few weeks for a steady supply.
Watering and feeding
Keep the soil evenly moist. Dry soil makes the leaves tough and hot and pushes the plant to bolt. Mulch to keep the shallow roots cool and damp.
Feed with a liquid fertiliser rich in nitrogen every week or two, such as a weak manure or compost tea or a vegetable liquid feed, for tender, leafy growth.
Pruning and care through the year
- Check under the leaves often for caterpillars and aphids, especially as the weather warms.
- Cover seedlings with fine insect mesh if cabbage white butterflies or flea beetles are a problem.
- Pull plants once they start to flower, as the leaves turn bitter.
Harvesting
Start picking young outer leaves from about three to six weeks after sowing, snapping them at the base so the centre keeps growing. Or cut the whole rosette at soil level when it is full sized, at about seven to eight weeks.
Tatsoi keeps up to about four days in the fridge in a damp cloth or bag.
Growing in pots
Tatsoi suits pots and troughs at least 20 cm wide. Use a quality potting mix, keep it moist, feed regularly and pick often.
Using it
Use young leaves raw in salads, or stir-fry, steam or wilt larger leaves into soups and noodle dishes. It can replace spinach or silverbeet in most recipes and cooks in a minute or two.
Companion planting
Tatsoi is small and quick, so it fits between slower cool-season crops.
Good companions
Pests and diseases
As a member of the cabbage family, tatsoi attracts the usual brassica pests, plus slugs and snails.
Pests to watch for
- Cabbage moth Small green caterpillars and holes in the leaves, worst in warm weather.
- Flea beetle Many tiny round holes in young leaves.
- Aphids Clusters of grey-green insects under the leaves.
- Slugs Ragged holes and slime trails, especially on seedlings after rain.
Diseases to watch for
- Downy mildew Yellow patches on top of the leaves with grey fuzz underneath, in cool, damp, crowded conditions.
Common questions
What is tatsoi?
An Asian green in the cabbage family that grows as a flat rosette of dark green, spoon-shaped leaves. It is also called spoon mustard or rosette bok choy, and has a mild, slightly peppery flavour.
When do I plant tatsoi?
In the cooler months: March to September in most regions, August to March in Hobart, and in autumn or spring in Canberra. In the tropics, sow in the dry season from May to September.
How long does tatsoi take to grow?
You can pick young leaves from about three to six weeks after sowing, and whole rosettes are ready at about seven to eight weeks.
Why is my tatsoi bolting?
Heat, long days and dry soil make tatsoi flower. Grow it in the cool months, keep the soil moist, give it part shade if a warm spell comes, and pick it young.
Can I grow tatsoi in a pot?
Yes. Use a pot at least 20 cm wide with good potting mix, water often and feed regularly.
What is the difference between tatsoi and bok choy?
They are close relatives. Bok choy has upright, thick white or green stems; tatsoi grows low and flat with smaller, rounder, darker leaves and thinner stems.
Sources we checked: Yates: Tangy tatsoi; Sustainable Gardening Australia: Asian greens.