A Detailed Guide to the Planting Time and Techniques of Wuta-tsai (Vitamin Vegetable)

Wuta-tsai, also known as ta-tsai, ta-ke-tsai or ta-di-sung, is a variety of Chinese cabbage, and it is extremely nutritious. Every 100 grams of fresh leaves contains as much as 70 mg of vitamin C, 180 mg of calcium, and minerals such as iron, phosphorus and magnesium, which is why it is called the “vitamin” vegetable. Wuta-tsai looks like a large blooming chrysanthemum, is good-looking and easy to grow, and a single plant can grow into a big potful. Below is a detailed guide to the planting time and planting techniques of Wuta-tsai.

I. Planting time of Wuta-tsai

Cold regions of the north: direct sowing in mid to late June (or raising seedlings in a sunny cold frame and transplanting), with harvest beginning in early August and continuing to mid-August. For direct sowing in mid-August, harvest begins in late September and continues to mid-October.

North China region: direct sowing from early May to early June, harvested from late June to mid to late July. Sowing from mid to late August to early September, harvested from early October to early November. Sowing and raising seedlings in late September, transplanting into a sunny cold frame in late October; harvest at any time from December to February of the following year.

Yangtze River basin: sow and raise seedlings in September, transplant in October, harvest at any time from December to February of the following year.

II. Planting techniques of Wuta-tsai

(1) Open-field cultivation

1. Sowing and raising seedlings

Wuta-tsai is generally grown by raising seedlings and then transplanting. For the seedbed, choose loam that has not previously grown vegetables of the same family, has a strong capacity to retain water and nutrients, and drains well. Make the seedbed into flat or low beds; sowing should be even and appropriately thin, as too dense sowing easily causes leggy growth.

Water thoroughly before sowing, then broadcast dry seeds or wet seeds that have been soaked for about 1 hour, and cover with a 1 cm layer of fine soil to ensure a normal water supply. Cabbage sown at the proper time emerges in 2 to 3 days; thin the seedlings promptly after emergence to prevent leggy growth, which is the key to raising strong seedlings. Generally, seedlings are ready for transplanting at an age of 25 to 30 days; water thoroughly before transplanting to make pulling the seedlings easier.

2. Land preparation and base fertilizer: choose mature, loose-textured land that is idle in summer. Plow 30 cm deep and apply 2000 to 2500 kg of base fertilizer per mu. Using ammonia water as a base fertilizer works very well; it not only promotes growth but also has a sterilizing effect and reduces pests and diseases, at about 50 kg per mu.

3. Transplanting: transplant from late October to late November, at a spacing of 15 to 20 cm square. Planting depth varies with climate and soil; in early autumn, plant shallowly to avoid rotting the heart from deep planting; after Cold Dew, plant a little deeper to protect against the cold.

4. Field management: pay attention to the quality of transplanting to ensure uniform stands, and replant promptly if any seedlings are missing. Water promptly after transplanting to help the seedlings recover. After recovery, water as needed and apply quick-acting nitrogen fertilizer; this is the main step for strengthening growth and ensuring high yield and good quality. In winter, growth is slow and soil temperature is low, so reduce watering and fertilizing, and cover with some farmyard manure, plant ash, etc., to keep the seedlings alive through winter. After greening up in early spring, water together with applying manure water or urea 2 to 3 times, and the plants can then be pulled up for market.

5. Harvest: the harvest period of Wuta-tsai depends on climatic conditions, variety characteristics and consumer demand. Generally, it can be harvested gradually 30 to 40 days after transplanting; fully grown plants take 50 to 60 days. Yield is 1500 to 2000 kg per mu.

6. Pests and diseases and their control: the main diseases of Wuta-tsai are viral disease, soft rot, and dry heart rot; the main insect pests are diamondback moth, aphids, etc. For chemical control, use 40% dimethoate emulsifiable concentrate at 1000 times dilution, or 2.5% cyhalothrin at 10 to 15 ml per mu, or 50% amobam aqueous solution at 800 to 1000 times dilution, or chlorfluazuron at 2000 times dilution, and other agents for control.

(2) Container cultivation

1. Soaking the seeds

Put the seeds in 25-degree warm water, soak for 12 hours, then remove and drain. (Soaking makes them sprout faster.)

2. Sowing

Sprinkle the seeds evenly over the soil, cover with a layer of soil after sowing, water thoroughly, keep moist, and avoid too much sunlight; they emerge in about 3 to 5 days.

3. Thinning

When the seedlings grow to 3 to 4 leaves, thinning is needed; pull out the weak seedlings and keep the stout ones. Leave a spacing of about 10 cm between seedlings. Do not give the seedlings too strong light. Transplanting is also possible; when transplanting, try to avoid damaging the roots, stems and leaves, so as not to create mechanical wounds and invite disease, and water promptly after transplanting.

4. Fertilizing

Apply a little fertilizer appropriately each time the plants are harvested.

5. Care

It likes cool conditions and cannot tolerate high temperatures; keep the soil moist during the growing period.

6. Harvest

Generally, it can be harvested in 50 to 60 days.