Tsa Tsai, also known as Chinese Stem Mustard produces a large 9-13cm diameter bright green, knobby, swollen fleshy stem with a satisfying crunch.
The versitile stems can prepared for numerous rice and tofu dishes or it can be harvested for its delicious mustard greens to flavour soups and stir-fries. Originating from the Sichuan Province of China, this mustard tuber is also often pickled with salt and red hot chili paste to make a kimchi-like side, called “Zha Cai,” to add a delicious pop of flavour to rice congee and noodles.
Key features
Tuber stem type
Stem will grow 9-13cm in diameter and weigh up to 400g
INTENSIVE SPACING: 5 rows at 15cm apart spaced every 10cm on the row. It takes 3-4 weeks for 5-6 leaves to grow, harvest leaves at 7cm,
FULL GROWTH: The ideal temperature to promote stem swelling is 7°C-13°C and stems are harvested in 120 days, thin rows to 20-30 cm spacingreplant successions every two weeks
PAPERPOT TRANSPLANTER: Can be used for early spring crops use 10cm chainpots, 4 or 5 rows/75 cm bed
HARVEST: Cut entire plants
INSECTS: Control pests with floating row covers applied at time of sowing
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