From the Gardyn Kitchen: Cooking with Tatsoi

Back in 2005, I had the unique opportunity to visit South America for nearly a month. During that time, I spent seven days, deep in the Amazon rainforest, surrounded by lush green forest, exotic plants, squawking birds, and a whole host of crawling critters.

Today, when I glanced at my overflowing Gardyn, dripping with beautiful greens, herbs, and vegetables, I was instantly transported back to the rainforest and inspired to create a fabulous fresh dish with multifaceted flavors.

So, let’s talk tatsoi!

It might be an unfamiliar word, but surprisingly, this spinach-like green has deep-seated roots in ancient Asian culture — dating back to 16th Century China. 

Though native to China, tatsoi was also cultivated in Japan for centuries, and as a cool-weather crop (often harvested in the snow) this green provided nourishment year-round. Mineral and nutrient-rich, we, too, can enjoy the benefits of tatsoi; it’s chock-full of iron, vitamins A, C, and K, folate, fiber, calcium, potassium, phosphorus, beta-carotene, and phytonutrients.

Power-packed with all that goodness – what’s not to love? 

Also referred to as rosette bok choy, tat soy, spinach mustard, or spoon mustard (hence its unique, spoon-like shaped leaves), tatsoi belongs to the Brassica family — along with mustard greens and Brussels sprouts. 

And while we typically expect sharp undertones from this family, tatsoi’s pleasant, buttery texture and mild, almost sweet, nutty flavor make it the perfect accompaniment to an array of dishes, including soups, stir-fry, or gently sautéed alongside fish, tofu, and chicken.

Here, I’m making tatsoi the star of the dish in a raw garden salad — retaining its natural beauty and flavor to boot. With bright, fresh herbs, crunchy vegetables, salty peanuts, and a dressing that highlights classic Asian flavors (soy, ginger, sesame, garlic) — this salad is anything but ordinary.