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Mustard Seeds - Tsa Tsai Round Stem. Heirloom. Brassica juncea var. linearfolia. 120 days. Cool season annual. Tsa Tsai is a popular and unique mustard variety from Southwest China and called Szechuan or Sichuan vegetable. It is also known as swollen stem mustard or pressed stem mustard because the stem enlarges into thick tuber-like bumps just below the petioles. ~18,400 seeds / oz.
It is also known as swollen stem mustard or pressed stem mustard because the stem enlarges into thick tuber-like bumps just below the petioles. Its stem will grow 4‚¬-6‚¬ in diameter and weigh up to ½ pound.
How to Grow Tsa Tsai Chinese Mustard Seeds
Its stem will grow 4"-6" in diameter and weigh up to 1/2 pound. Chinese swollen stem mustard is a cool season crop. The ideal temperature to promote stem swelling is 46°F-56°F. It usually takes 3-4 weeks for 5-6 leaves to grow and stems are harvested in 120 days. Prepare fertile, well-drained soil. Sow seeds in early fall in a sunny location.
Keep soil moist. Fertilize as needed. Plant every 2 weeks for continuous harvest. The flavor is best when grown briskly so plant in fertile soil and keep well watered. Start harvesting at 3" tall for baby mustard greens. Thin to 10" apart for mature heads.
May bolt as temperatures and day lengths increase. Harvest florets as they are tender and delicious too. Young leaves may be harvested and used like any mustard green, in soups, stir-fries and pickled.
The swollen stem base can be peeled and cooked but is most known as Zhacia or Cha Tsai (pickled with salt and chili). It is added to fried rice, soups and tofu dishes for flavor.
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