Chinese Stem Mustard Tuber


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Chinese Stem Mustard Tuber is a bright green, knobby, fist-sized, swollen fleshy stem of a mustard plant that has a satisfying crunch and great versatility! This cool season crop grows large 3 1/2 - 5 inch-diameter stems that can be sliced into fried rice and tofu dishes or it can be harvested for its delicious mustard greens to flavor soups and stir-fries. Originating from the Sichuan Province of China, mustard tuber is often pickled with salt and red hot chili paste to make a kimchi-like side, called "Zha Cai," to add a delicious pop of flavor to rice congee and noodles.

Also Known As: Swollen Stem Mustard, Big Stem Knob Mustard, Thick Stem Round Tuber, Zha Cai, Sichuan or Szechwan Mustard Tuber, Cha Tsai, Tsa Tsai, zāsai, ザーサイ, 搾菜, Ja Choy, Spicy Radish

Species; Stem Mustard Tuber, Tsa Tsai
Brassica juncea tsatsai
Size: 20-30 Inches Tall, 3 1/2-5 Inches Stem Diameter

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Country of Origin:

United States


Full Sun, Partial Shade

Seeds Packed For:



Planting Instructions:

Plant seeds 1/4 inch deep in a mostly sunny area with fertile, well-drained soil after all danger of frost has passed in the spring or in late summer. Chinese swollen stem mustard is a cool season crop. The ideal temperature to promote stem swelling is 45°F-60°F. Try to avoid heavy clay soils for best results. Water as needed to keep the soil moist. Harvest young leaves for mustard greens or stems as soon as 120 days.

Within-Row Spacing 3 inches, thin to 20 inches
Between-Row Spacing 18-24 inches