Tatsoi Green asia herb seeds

Tatsoi Green Asia Herb Seeds Description/Taste

Tatsoi green Asia herb seeds is a small, low-growing plant that forms a rosette of petite, spoon-shaped leaves. It has short,t pale lime green stems that are succulent and tender, likened to those of a celery heart. The emerald green leaves are glossy and convex with subtle veining. Raw Tatsoi displays sweet yet nutty flavors and a mineral finish. Once cooked, it develops a warm earthiness similar to spinach. Nigella seeds can be a good companion

Tatsoi Green Asia Herb Seeds Current Facts

Tatsoi is botanically classified as Brassica narinosa and a member of the Brassicaceae, or mustard, family. It is a variety of Chinese cabbage that is commonly known as spoon mustard, spinach mustard, and rosette bok choy. In Chinese, its name is wu ta cai, and in Japan, it is known as tasai. It is treated as a cut-and-come-again leafy vegetable, allowing for multiple harvests on a single plant. The plant’s maturity is signaled by flowering shoots arising from the foliage. Eventually,y the plant will sprout seeds, marking its life cycle’s migration. The seeds can be saved and used for future crops.

Nutritional Value

Tatsoi is a good source of vitamins A, C, and K, carotenoids, folate, calcium, and potassium.

Applications

Tatsoi is a very versatile green and may be used similarly to spinach, raw, steamed, sautéed, braised, or stir-fried. It makes an excellent accompaniment to other salad greens such as spinach, arugula, watercress, pea tendrils and mizuna. Its tangy and peppery notes pair well with citrus, crisp, cool ingredients such as apple, fennel, and mint, warm flavors that are abundantly found in chiles, garlic, and allspice. Pair tatsoi with ingredients rich in umami such as scallops, mushrooms, seaweed, sesame, and braised meats. Fermented ingredients such as fish sauce, soy sauce, and vinegars are also complementary matches.

Geography/History

Tatsoi is native to China, yet its culinary roots are in Japan. Its period of cultivationis  so deep there, it is considered an ancient green. As with all Chinese brassicas, tatsoi is a vigorous grower. It germinates quickly, and seedlings develop so rapidly you can almost see them grow. Unlike the typical Western brassica, maturing in 5-10 months from sowing, plants can be harvested within 3-4 weeks of sowing. Though Tatsoi will adapt to loamy and sandy soils, it thrives in fertile, nitrogen-rich soil, warm days, and cool nights.