I want to talk to you guys about a winter green called Tatsoi or also known as Asian spinach. It’s a fantastic green to grow in the fall, winter and early spring.

The name Tatsoi comes from Cantonese word meaning drooping vegetable. It’s a

Brassica, so it’s related to kale, broccoli, cabbage. It’s leaves are shaped like a spoon, which have a buttery texture.

It’s got a nice mustardy type flavor (sweeter) but it’s not strong like mustard. It’s a thick good standing green, it has good shelf-life and is very dense. You can eat the stem and it’s so flavourful!

Growing Tatsoi

Using seeds, give it a 12 inch spacing in between as it will spread out as it grows.

In cooler months it grows low to the ground and spreads out in warm weather. It germinates pretty quick and seedlings develop so rapidly you can almost see them grow.

You know it is ready to be harvested when you see flowers arising from the foliage and eventually it will sprout seeds, marking its life cycle’s migration. The seeds can be saved and used for future crops.

Nutritional Value

Did you know that Tatsoi contains more vitamin C than oranges? In fact, tatsoi is considered one of the world’s best vegetable sources of nutrients. Tatsoi is a good source of vitamins A, K, carotenoids, folate, calcium and potassium.

If you want to maximize absorption of its carotenoid content, eat Tatsoi together with foods that contain some fat such as avocado or nuts. Carotenoids are fat-soluble, meaning that they need fat to be absorbed and used by your body.

Cooking/Preparing Tatsoi

You can eat it raw or cooked. Very versatile. Great to pair it with some roasted walnuts and caramelised onion. Basically, you can use Tatsoi anywhere you’d use spinach.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Love Tatsoi? Want to grow your own? Call us now to see how we can help you grow Tatsoi in your own home.

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