Winter choy, also known as Tatsoi or Spoon Mustard, is a cold-hardy, leafy green vegetable with compact rosettes of dark green, spoon-shaped leaves. This cool-season crop is popular for gardeners seeking fresh produce during cooler months due to its low-growing habit and ability to withstand light frosts. It is easy to cultivate and versatile in culinary applications.
Planting Winter Choy
Plant winter choy from late summer to early fall for a winter harvest, allowing plants to establish before colder temperatures. Select a site with full sun, though partial shade is tolerated in warmer climates.
Soil should be well-draining and enriched with organic matter. An ideal pH range is 6.0 to 7.5. Sow seeds directly into the garden bed one-quarter to one-half inch deep, spaced about one inch apart. Alternatively, start seedlings indoors and transplant them once they have a few true leaves.
When direct sowing, thin seedlings to a final spacing of 6 to 8 inches apart once they are a few inches tall. This spacing ensures good air circulation and prevents overcrowding, promoting proper development.
Caring for Your Winter Choy
Regular watering is essential for winter choy, especially during dry periods. Provide about 1 inch of water per week through rainfall or irrigation, keeping the soil consistently moist but not waterlogged. Overwatering can cause root issues, while underwatering leads to tough, bitter leaves.
Winter choy thrives in fertile soil. Apply a balanced organic fertilizer if nutrient deficiencies are present. Pests like aphids, flea beetles, and cabbage worms can affect plants. Control methods include insecticidal soap, neem oil, or row covers.
To protect plants from severe cold, particularly below 20°F (-6°C), apply mulch around the base. Mulch insulates the soil and roots from freezing. Floating row covers offer additional protection, trapping warmth and shielding plants from harsh winds and extreme cold.
Harvesting Winter Choy
Harvest winter choy leaves when they are 4 to 6 inches long, typically 45 to 50 days after planting. The “cut-and-come-again” method allows for continuous harvests: simply snip the outer leaves near the base of the plant, leaving the inner leaves to continue growing.
Alternatively, the entire plant can be harvested by cutting it at the soil line for larger quantities. Harvesting in the morning after the dew has dried often yields the crispest leaves with the best flavor.
Enjoying Your Winter Choy
Winter choy offers a mild, slightly sweet flavor with a hint of mustard, making it a versatile ingredient. Its tender leaves can be enjoyed raw in salads, adding a fresh, crisp texture. It also performs well in stir-fries, where its leaves quickly wilt while retaining a slight bite.
The greens can be steamed, sautéed, or added to soups and stews for added nutrients and flavor. Winter choy is a good source of vitamins A, C, and K, along with calcium and other beneficial compounds. To maintain freshness, store freshly harvested winter choy in a perforated plastic bag in the refrigerator’s crisper drawer for up to five days.