Tatsoi

(Rosette Bok Choy)

Brassica rapa var. rosularis


BASICS & HOW-TO

CULINARY INFO

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BASICS & HOW-TO

BEST BET: ASIAN GROCERY STORES, GREEN GROCERS, CONVENTIONAL GROCERY STORES.

Tatsoi is not as well-known as its cousin bok choy, but it can be found at well-stocked Asian grocery stores, especially in areas with large Asian populations.

In the event that you can’t find tatsoi, it is very easy to grow in a wide range of climate regions. In fact, tatsoi is a particularly hardy and easy to grow plant – it will even grow under mild snow and survive temperatures as low as -10°C (15°F). Numerous seed companies offer varieties for the home gardener.



CULINARY INFO

Much like bok choy, tatsoi is a remarkably versatile and appealing vegetable. It’s mild and fairly neutral, with a relatively sweet, very slightly bitter, mustard-like flavour, which is often a little more pronounced than it is for bok choy. The flavour is relatively similar raw and cooked, though the texture differs markedly. Raw, the stalks are crisp, somewhat like celery, and the leaves have a texture rather like spinach. Cooked, the stalks become soft and rather uniquely creamy, while the leaves soften only slightly.

While tatsoi does have a pleasant taste on its own, it’s mild enough to work with a very wide variety of flavours.



MORE INFO

Tatsoi is extremely high in Vitamin C and Vitamin A, relatively high in calcium, and low in calories.



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