Also called spinach mustard, spoon mustard, or rosette bok choy.
The plant has dark green spoon-shaped leaves which form a thick rosette. It has a pleasant, sweet aroma and a mild mustard flavor. Tatsoi is often compared to spinach because of its similar appearance, and because it shrinks significantly when cooked. The taste, however, is entirely different. Tatsoi’s flavors are sweet and earthy.
How to Store:
Tatsoi should be stored in the fridge in a temperature range between 32-75 F. Tatsoi is very perishable and has a short storage life.
How to Prepare:
Cut the leaves away from bulb, leaving about 1/4 inch of stem attached. Rinse and let dry. You can add the chopped stems to soups or to your braising mix.
However, for the leaves, long cooking methods like braising or stewing that work for kale or mustard greens do not benefit tatsoi.
After a quick wash in cold water, lightly saute the leaves, just until they wilt.
Tatsoi is generally eaten raw, but may be added to soups at the end of the cooking period. The leaves make a flavorful addition to salad and can be added at the last minute to stir fry dishes. The vegetable is good as an accompaniment for any meat or fish that’s rich in flavor.
Tatsoi is nutrient rich containing Vitamins A, C, beta-carotene, calcium, folate, fiber and phytonutrients.
Phytonutrients are becoming recognized as part of a nutritious diet that promotes long-term health. Phytonutrients can act as antioxidants, which help to prevent chronic diseases like cancer and heart disease.
Tatsoi is a wonderful green that should be incorporated into our diets.