Latin name: Brassica rapa var. narinosa
🌱 Days to Sprout: 5-21
😋 Plant food: after true leaves
✂️ Thin to: 1 plant per yCube
🍅 Days to Maturity: 21-45
💡 Light Zone: Moderate
📏 Plant Size: <1 ft
💚 Care Level: Beginner
Tatsoi is native to China and has been cultivated since 500 A.D. Its name comes from the Chinese word daat, which means “to sink or fall flat,” and choi, which means “vegetable”. Tatsoi has many other common names, including spinach mustard, rosette bok choy, and spoon mustard.
Tatsoi is high in vitamins A and C, fiber, calcium and folate, the latter of which is needed to make red and white cells in our bone marrow and to produce both DNA and RNA. Tatsoi also contains phytonutrients, which provide antioxidant and anti-inflammatory benefits. Its glossy, green, spoon-shaped leaves are edible along with their stems and provide a bright, earthy-sweet flavor with mustard notes.
Enjoy Tatsoi fresh or lightly cooked similar to spinach. It pairs well with citrus and sweet flavors. Try not to cook the leaves for an extended amount of time, as their flavor, texture, and nutrient levels will be compromised. Instead, lightly sauté leaves just until they begin to wilt, or add the leaves near the end of the cooking process.
Care & Harvest
💡Temperature: Prefers cooler temperatures (60-70°F), and if placed in higher temperatures, it will turn bitter and bolt.
✂️ Pruning: Check the roots monthly and trim any that are brown or extending past the yPod.
🥬 Harvest: For ongoing harvest, snip the outer leaves just above the base of the plant once they reach 2-3 inches tall to let the inner leaves continue to grow. Leave 1/3 of the plant if you want it to continue growing. To harvest the full head, wait until it reaches maturity, then harvest from the base.
Harvest To Plate Recipe
Tatsoi & Hoisin Salmon Stir-Fry
Photo / Recipe Source: Yummly
- 400 grams salmon
- 300 grams tender stem broccoli or Hon Tsai Tai
- 300 grams tatsoi
- 1 pepper (medium-large)
- 200 grams kale
- 2 teaspoons hoisin sauce
- 1 pinch salt
- 2 teaspoons sesame oil
- 1 red chili
- 1 clove garlic, crushed
- 1 tablespoon soy sauce
- 1 teaspoon ginger, freshly grated
- 1 teaspoon honey
- 2 tablespoons teriyaki sauce
- 1 tablespoon sesame seeds, mixed
- 5-6 pieces shiitake mushrooms (optional)
- Mix the garlic with the ginger, 1/2 soy sauce, 1/2 of the hoisin sauce, 1/2 teriyaki sauce and the honey.
- Pour over the salmon pieces and leave aside for at least 20-30 minutes, or even longer if possible.
- In a frying pan, cook the marinated salmon on low heat. Turn occasionally until nicely browned.
- Simultaneously but separately, in a deeper frying pan, add the sesame oil.
- Cook the mushrooms and the pepper for 2-4 minutes.
- Add the chopped broccoli and tatsoi with the remainder of the soy, teriyaki, and hoisin sauces. Toss around and cook for around 5 minutes. Add the sliced red chili.
- To finish, add the salmon broken into bigger chunks and sprinkle with sesame seeds.
Our Plant Health & Nutrition Team thoroughly tests each variety we offer to bring you the most flavorful and high-quality plants. We regularly rotate our plant portfolio, so please note, availability varies.