Tatsoi is an Asian variety of Brassica rapa grown for greens. Tatsoi has dark green spoon-shaped leaves which form a thick rosette, the texture is a soft creamy and has a subtle yet distinctive flavour - a pleasant and sweet aroma flavor tlike a mild mustard flavor, similar to pak choi. Tatsoi is generally eaten raw, but may be added to soups at the end of the cooking period. It's a great source for Vitamins A, C, & K, potassium and calcium, beta-carotene, phosphorous, and iron.
Tatsoi grows best in moderate climates, most common between late March and early June, as well as from mid-August until late September. It can be grown to harvestable size in 45–50 days, and can withstand temperatures down to –10°C (15°F). Tatsoi can be harvested even from under the snow. Like many mustard greens, Tatsoi is most commonly harvested by hand to protect the delicate nature of the vegetable, ensuring little to no damage is done to the vegetable.
Tatsoi is already very popular in North American cuisine, and is now steadily gaining interest in the UK. In March 2014, Tatsoi was named the winner of the UK Grower Awards in the Best New Variety: Edible Crops.
Also known as Spinach mustard, spoon mustard, or rosette bok choy.
Tatsoi should be stored in cold refrigeration, and isolated in the crisper drawer with other cold-storage vegetables. Tatsoi has a short shelf-life and will only last a few days. Store in plastic bag and wait to wash until eating or cooking.
Tatsoi can be eaten raw or cooked and makes a great substitute for spinach, lettuce, or any greens for a salad. When cooking tatsoi, its best to steam or stir-fry with other vegetables or main dish.
Tatsoi and Mixed Greens Salad—Wash and chop tatsoi, spinach, and arugula. Toast available nuts—walnuts, almonds, cashews, or other. Top salad with toasted nuts and available fresh berries such as cranberries, blueberries, and others. Drizzle with oil, lemon juice, or sesame.
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