Red Tatsoi

DAYS TO SPROUT

DAYS TO
SPROUT

5-12 days

MATURES IN

MATURES
IN

45-55 days

TASTE IT FOR

TASTE IT
FOR

4-5 weeks

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Care & Harvest

Red Tatsoi needs minimal pruning. Only snip yellow or brown leaves if they appear. The outer, older leaves turn yellow over time if not harvested. Since Red Tatsoi has a robust root system, we suggest checking the roots monthly and trimming any that are brown or extending past the yPod. 

You can harvest Red Tatsoi at multiple stages. For ongoing harvest, snip the outer leaves 1 inch above the base of the plant and let the inner leaves continue to grow and mature. Do not cut more than one-third of the plant if you want it to keep growing. To harvest the full head, wait until it reaches maturity at 55 days, then harvest from the base. 

Quick Facts

Red Tatsoi is a hybrid descendant of traditional Green Tatsoi and is also native to China. While its exact origin is unknown, many cultivars are located in France and other parts of Europe.

Red Tatsoi has dark burgundy leaves attached to bright green stems. The glossy, spoon-shaped leaves form an interesting rosette pattern. Red Tatsoi has a mild yet peppery taste that takes on more of a spinach-like flavor when cooked. It is a good source of vitamins A, C, and K, as well as carotenoids, folate, calcium, and potassium.

Enjoy Red Tatsoi raw in salads, or cooked similarly to spinach by adding it towards the end of stir-fries, soups, and more.

Harvest to Plate Recipe

How To Cook Red Tatsoi

This Healthy Table

INGREDIENTS

  • 6 ounces tatsoi greens, roughly chopped
  • 1 English cucumber, halved and ribboned (center seeds discarded)
  • 3 large (or 5 small) red radishes, thinly sliced
  • 2 tablespoons hemp hearts
  • 2 teaspoons furikake seasoning
  • 1 tablespoon canola oil
  • 3 teaspoons sesame oil
  • 2 teaspoons rice wine vinegar
  • 1 teaspoon granulated sugar
  • 1 teaspoon soy sauce
  • ½ teaspoon ground ginger

INSTRUCTIONS

  1. Add the chopped tatsoi, slivered cucumber, and radishes to a large serving dish. Top with the hemp hearts and furikake. Toss to combine.
  2. Whisk together the canola oil, sesame oil, rice wine vinegar, sugar, soy sauce, and ginger in a small bowl. Pour it over the salad and toss again to combine.

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