Brassica juncea. 120 days. Open-pollinated.
Sichuan Tsa Tsai Mustard, also known as Swollen Stem Mustard or Zha Cai, is a cool weather annual native to Southeast Asia.
Plant grows to about 6 to 7 inches in height and has a thick, knobby stem that swells into tuber-like bumps just below the leaves, which are smaller and narrower than other mustard varieties.
The stem is the most flavorful part of plant, offering a mix of spicy, salty, sour, and slightly sweet notes. The flavor of the leaves is less intense, with a light, peppery mustard taste.
The young stems and leaves can be enjoyed fresh in salads, stir-fries, or steamed, while the mature stems are most commonly pickled with salt and red chili paste to create a condiment called Zha Cai, a staple in Sichuan cuisine that is used to flavor to rice, noodles, and soups.
Sichuan Tsa Tsai Mustard
Growth Chart
Hardiness Zones:
3 to 10
Light Requirement:
Full sun
Soil Type:
Fertile, well-drained
Sow Depth:
1/4 inch
Plant Spacing:
10 inches
Germination Temp:
50°F to 70°F
Germination Time:
7 to 14 days
Maturation:
120 days
Growing Tips
Direct sow in early spring once the danger of frost has passed. Plant seeds 1/4 inch deep in a sunny location with fertile, well-drained soil. Keep soil moist until germination, which should occur within 7 to 14 days.
