Chinese Vegetable Seeds - Sichuan Zha Cai (Pickled Mustard Greens) - 80+20 seeds - Germination tested in September

Zasai is a vegetable native to China, primarily grown for its pickled, bulbous stems. It is a rare variety in Japan due to limited cultivation. Zasai requires moderate temperatures to grow. Wide spacing between plants is necessary to allow the stems to swell, and the use of insect nets is recommended to prevent pests like aphids. The main cultivation process involves sowing seeds at the appropriate time, transplanting seedlings, and harvesting when ready.

Cultivation
Sowing: The optimal germination temperature for Zasai is 20-25°C. If sowing directly in the field, sow 3-4 seeds with a spacing of 35-45cm between plants, and thin them out after germination. For raising seedlings, sow about 4 seeds per pot, and transplant them to the field when they have about 5 true leaves.
Seedling Raising and Transplanting: If grown in pots, transplant them to the field when they have about 5 true leaves. For planters, grow only one plant per planter.
Watering: Zasai is drought-tolerant, but watering is necessary if there is no rain during field cultivation or if the soil in a planter becomes dry.
Fertilizing: If sufficient base fertilizer is applied, top dressing is generally not required.
Pest Control: As Zasai is a cruciferous vegetable, it is susceptible to pests such as aphids. In addition to pest control, it is recommended to install insect nets considering the plant's growth and height.
Harvesting: After a few months, when the base of the plant starts to swell noticeably, it is time to harvest.

Cultivation Tips
Optimal Temperature: The ideal growing temperature for Zasai is 10-20°C, making it suitable for relatively mild climates.
Plant Spacing: It is important to maintain wide spacing between plants to provide space for the roots to spread and to ensure good air circulation, as the stems swell.

Harvesting Period: Once the stems begin to swell, it is crucial to harvest at the right time without significant delay.