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Taï Saï Rosette pak choi - Brassica rapa var. rosularis

Brassica rapa var. rosularis Taï Saï
Rosette pak choi, tatsoi

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per pack of 300 seeds approximately (0,8g)

From 4,50 €

Price per item 4,90 €
Price for 3: 13,50 € i.e 4,50 € each

Sku: 256091

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An early Asian leaf vegetable, forming a rosette of dark green leaves with broad, white, crisp and juicy midribs. Its flavour is mild, reminiscent of cabbage, turnip and chicory, equally enjoyable to eat raw or cooked. Sowing directly in the ground from April to May and then from August to September (until early October in mild climates), for harvests 45–60 days later, from late May to July and then from September to November.

Ease of cultivation

Beginner

Height at maturity

30 cm

Spread at maturity

30 cm

Soil moisture

Moist soil

Germination time (days)

14 days

Sowing method

Direct sowing, Sowing under cover, Sowing under cover with heat

Sowing period April to September

JAN J

FEB F

MAR M

APR A

MAY M

JUN J

JUL J

AUG A

SEP S

OCT O

NOV N

DEC D

Harvest time June to December

JAN J

FEB F

MAR M

APR A

MAY M

JUN J

JUL J

AUG A

SEP S

OCT O

NOV N

DEC D

Description

The Pak-choï ‘Taisai’ is an early Chinese cabbage that forms generous, elongated heads with white midribs and dark green foliage, offering great delicacy of flavour. Its growth is very rapid and harvests are staggered from spring to autumn depending on the sowing date. It is an ideal Asian leaf vegetable for extending the salad and wok season.

Chinese cabbages are vegetable plants originating from China and, more generally, from East Asia. They belong, like their European homologues, to the large Brassicaceae family. The Chinese cabbage Taisoi bears the Latin name Brassica rapa var. rosularis; it is also called Rosette cabbage. These cabbages, which were scarcely found outside certain specialist shops just a few years ago, are gradually gaining ground on our market stalls and in our vegetable gardens, to the delight of lovers of Asian cuisine. They are biennial plants cultivated as annuals, brimming with qualities, both gustatory and nutritional.
From a dietary point of view, they are remarkable: low in calories, they are very rich in vitamins C, A and potassium, and also contain a lot of fibre and minerals like calcium.

The cultivar is distributed under several spellings: ‘Taisai’, ‘Tai Sai’, ‘Taï Saï’, ‘Pak-choï Taisaï’, ‘Bok-choï Taïsaï’. It is a non-hybrid open-pollinated seed variety.
The plant forms a semi-erect, vigorous rosette of smooth, dark green leaves borne on large, very fleshy white midribs. These thickened petioles narrow at the base and form a long, compact head, whose stalks remain crunchy even after cooking. A well-nourished plant reaches 25 to 35 cm in height with a spread of about 25 to 30 cm. 45 to 55 days pass between planting and harvest, i.e., 2 to 3 months after sowing. If the young plants are left in place, they send up tall, ramified flowering stems in spring or early summer, bearing clusters of small, four-petalled yellow flowers, typical of cabbages, pollinated by insects. The ‘Taisai’ variety tolerates brief frosts, especially when the heads are formed, but prefers temperate climates and mild winters.

In the kitchen, this cabbage can be eaten both raw and cooked: in salads, quickly stir-fried in a wok, in soups or in gratins.

In the vegetable garden, cultivating the Rosette cabbage is a little more delicate than that of classic cabbages, as it requires more warmth, but it shares the same requirements: a deep soil, excellent manuring and regular moisture. It is planted in full sun. Not very hardy, Chinese cabbages are exclusively late summer and early winter vegetables.

Harvest: the leaves of the rosette cabbage are harvested as needed.

Storage: They keep in the refrigerator for a few days.

The gardener's little tip: To limit watering, we advise you, when the young plants are well developed, to mulch the soil with thin successive layers of grass clippings, if possible mixed with dead leaves. This protection, which allows the soil to stay moist, also reduces weeding.

In the garden, the Chinese cabbage Pak-choï ‘Taisai’ is very well suited to late summer and autumn crops, at the edge of a bed or in close rows for successive harvests. This variety finds its place in a themed vegetable garden dedicated to "Asian flavours", mixed with mizunas like ‘Maserati F1’ for mixed young shoots, with a Chinese Red Giant Mustard, and with the Asian Spinach Fagopyrum dibotrys. These vegetables allow you to compose salads and stir-fries with Asian accents, rich in flavours and textures.

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Family sheet

Modified the 27 January 2026 by Virginie T. 15 min.

Cabbage: planting, sowing and harvest

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Harvest

Harvest time June to December

Type of vegetable Leaf vegetable

Vegetable colour green

Size of vegetable Medium

Interest Flavour, Nutritional value

Flavour Sweet

Use Cooking

Plant habit

Height at maturity 30 cm

Spread at maturity 30 cm

Growth rate fast

Foliage

Foliage persistence Annual

Foliage colour dark green

Botanical data

Genus

Brassica

Species

rapa var. rosularis

Cultivar

Taï Saï

Family

Brassicaceae

Other common names

Rosette pak choi, tatsoi

Botanical synonyms

Brassica rapa ‘Taisai’, ‘Tai Sai’, ‘Taï Saï’, ‘Pak-choï Taisaï’, ‘Bok-choï Taïsaï’

Origin

Cultivar or hybrid, East Asia

Annual / Perennial

Biennial

Product reference • 25609

Planting and care

Sowing:

The germination temperature for Chinese Cabbage Pak Choi Tai Sai is around 20°C and takes approximately 14 days.

Sow directly outdoors from April to May and then from August to September (until early October in a mild climate), for harvests 45–60 days later, from late May to July and then from September to November.

You can proceed by direct sowing in situ or prepare young plants which will later be planted in their final position in the garden.

Preparing young plants: Under cover or in a nursery bed in the garden for the rest of the year (depending on the recommended sowing period), sow the seeds at a depth of 1 to 2 cm in good seed compost or very fine soil. Cover lightly with compost and remember to keep the substrate moist but not waterlogged.

When the seedlings appear strong enough to be handled, prick them out into pots if necessary before transplanting them to the garden, when no more frost is expected. When planting, respect the recommended spacings for direct sowing.

Direct sowing: In properly amended and finely worked soil, draw furrows one or two centimetres deep, spaced 40 centimetres apart. Sow the seeds and cover them with a thin layer of fine soil. When the seedlings are well developed, thin them out, keeping only one young plant every 40 cm or so.

Cultivation:

Chinese Cabbage is grown in full sun. It is a greedy vegetable, requiring well-manured soil, rich in nitrogen and potash. It is advisable to make a generous application of well-rotted compost (about 3/4 kg per m2), preferably in autumn, by lightly forking it in to a depth of 5 cm, after having, as with any vegetable crop, thoroughly loosened the soil. It is not very tolerant regarding soil pH, which should be between 5.6 and 6.5. In acidic soil, care must be taken to gradually raise this pH by adding calcium in the form of Dolomite or Lime.

Be wary of pests such as the Cabbage White butterfly or Flea Beetles and plan to install insect-proof mesh.

Seedlings

Sowing period April to September

Sowing method Direct sowing, Sowing under cover, Sowing under cover with heat

Germination time (days) 14 days

Care

Soil moisture Wet

Disease resistance Good

Pruning No pruning necessary

Intended location

Type of use Vegetable garden

Hardiness Hardy down to -9.5°C (USDA zone 8b) Show map