Organic Tatsoi seeds for growing microgreens

Tatsoi (Brassica rapa var. narinosa) is a traditional vegetable plant of Chinese origin, widely used throughout Asian cuisine (Chinese, Japanese, Korean). It is sometimes nicknamed "spinach mustard" or "rosette pak choi" - which sums up its nature well: a close cousin of pak choi, with a mild flavour reminiscent of raw spinach. At the adult stage, it forms a characteristic flat rosette at ground level, with round, glossy leaves. At the microgreen stage, you find this same elegance in miniature, with cotyledons shaped like a small spoon.

The flavour is mild, herbaceous, in the register of raw spinach. A mustard note typical of Brassicas remains present, but it is so subtle it can barely be detected - it is the mildest Brassica in our catalogue. If you find rocket or mustard too spicy, or if you are introducing children or people with sensitive palates to microgreens, tatsoi is the ideal choice. It is also an excellent "all-rounder" that fits into every dish without ever dominating.

The two varieties belong to the same botanical species (Brassica rapa), but to different varieties: narinosa for tatsoi, nipposinica for mizuna. The difference is obvious: tatsoi has leaves that are round, glossy, spoon-shaped, of an intense dark green. Mizuna has leaves that are finely cut, almost feathery, soft green. In terms of flavour, tatsoi is noticeably milder (spinach type), mizuna spicier (mild mustard or rocket type). In terms of growing, the two varieties are grown identically: 6 to 10 days, 8 to 9 g of seeds per tray, no soaking.

Sprouted seeds are harvested very early (2 to 5 days), at the radicle stage, and are grown in a jar or sprouter with daily rinsing. Microgreens go further: they are harvested at the cotyledon stage (the first embryonic leaves), between 6 and 10 days for tatsoi, and only the aerial part, cut with scissors, is eaten. They are grown on a light substrate - in our case, 100% natural ceramic granules. And with tatsoi as microgreens, you get as a bonus that characteristic spoon-shaped silhouette that the sprouted seed does not reveal.

Allow around 8 to 9 g of seeds for a standard tray of the GEO Smart Greenssprouter. The 15 g pouch therefore gives you 1 crop, and the 200 g size around 22 to 25 crops - enough to have fresh tatsoi microgreens continuously for more than five months.

In practical terms, allow 6 to 10 days between sowing and harvest. It is one of the quickest harvests in our selection - Brassicas (tatsoi, mizuna, kohlrabi, radish, broccoli) generally have a shorter cycle than Amaranthaceae (chards and beetroots), which need 10 to 14 days. Harvest when the shoots reach 5 to 7 cm.

No, it is not necessary. Unlike chard or beetroot seeds (which are hard clusters requiring several hours of soaking), tatsoi seeds are small, smooth and germinate quickly without any particular preparation. Pour them directly onto the substrate, spray generously on the first day, and off you go.

Yes, particularly. Tatsoi is probably the mildest and most accessible microgreen in our catalogue - its raw spinach flavour, with no marked heat, makes it very easy to add to children's dishes. A few shoots on a plate of raw vegetables, in an avocado toast, or blended discreetly into a green smoothie: it is a natural way to bring botanical diversity to their diet, without a battle over taste.

For microgreens, it is not ideal. Easygreen sprouters are perfect for conventional sprouted seeds (alfalfa, broccoli, lentils, fenugreek...) which are grown by misting or siphon effect, without substrate. Microgreens, on the other hand, need to be grown on a substrate with bottom watering. That is precisely the function of the GEO Smart Greenssprouter, designed for this process.

Yes, it is one of its big advantages. After harvest, you remove the roots, rinse the granules in clean water, and you can start a new crop. The porous structure of the ceramic keeps its absorption capacity over the cycles - up to 5 reuses recommended by Bavicchi. It is frankly more ecological than a single-use peat or coir type substrate.

The ideal is to cut them just before serving - that way you get all their freshness and crunch. If you need to store them, put them in the refrigerator in an airtight box between two sheets of kitchen paper. They keep for 3 to 4 days, but their flavour is at its best for the first 24 hours.

A few concrete ideas we use at home with Aurélie: in a mild raw salad (cucumber, avocado, raw courgette spaghetti); in a fresh seaweed salad such as rehydrated wakame or dulse - tatsoi finds its original Asian terroir there; in an Asian-style raw bowl (avocado, seaweed, sesame, lime); in a vegetable tartare of the "Asian carpaccio" type (thinly sliced courgette, sesame-lemon sauce); on an avocado toast sprinkled with gomasio (on sourdough bread or seed crackers); in a raw sauce based on tahini and citrus juice; in a lettuce-leaf wrap filled with mild raw vegetables; as a garnish for homemade hummus with seaweed; or in a mild green smoothie for the fresh herbaceous touch. Always add at the end of preparation, raw, to preserve the aromas.