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 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.

Tatsoi Green asia herb seeds Seasons/Availability

Tatsoi Green asia herb seeds is available year-round, with peak season in the spring and early summer.

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 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 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 used similarly to spinach, raw, steamed, sauteed, 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 complimentary matches.

Geography/History

Tatsoi is native to China, yet its culinary roots are in Japan. Its period of cultivation 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.