photo of tatsoi


What is Tatsoi

Tatsoi is a spoon shaped green from China and Japan. Tatsoi is a brassica (Brassica rapa) in the same family as cabbage, turnip, broccoli and other cole crops. I searched and finally found a good way to describe the flavor. Fresh similar to bok choy with nutty hints and cooked like spinach. From my tasting I would describe it as similar to spinach but milder with mustard like flavors with out the spiciness.

Why I am growing it.

It grows in the season as spinach and for me so far is easier to grow. In my garden it germinates when seeded directly in the soil. Spinach does best transplanted. Even though most sources say it is not heat tolerant last year a customer said he harvested from his all summer. After hearing that I moved a fall test planting forward and had good results. The spinach I tried at the same time did not germinate. It can be grown to heads or cut and come again. I like cut and come again vegetable you end up with more and spread the harvest time out.

How to cook with it.

You can use it fresh in salads. It is often included in baby greens mixes. My favorite way to cook greens it to briefly saute some garlic in olive oil. Then wilt a mix of several varieties of greens tossing to coat with the oil. I like to use a mix of greens. When you mix several varieties the flavors change and often they are less bitter. If nuts are not a dietary restriction for you they make a nice toasted addition.

Here are several links to recipes.

Wild Mushroom & Tatsoi Bowl with Poached Egg


Tatsoi salad with sesame dressing

Ginger Beef Stir-Fry with Tatsoi & Jasmine Rice

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