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TATSOI

DAYS TO SPROUT

DAYS TO
SPROUT

5-21 DAYS

MATURES IN

MATURES
IN

21-45 DAYS

TASTE IT FOR

TASTE IT
FOR

4-5 WEEKS

CARE & HARVEST

Tatsoi can be harvested as early as three weeks from planting for baby greens, or wait for mature leaves.

The outer leaves can be harvested by cutting at least one inch above the base of the rosette to let the small inner leaves grow. Alternately, the whole plant can be harvested.

Tatsoi tends to grow long roots: check from time to time and trim roots to keep them in the pod.

It can be cooked but it is also very good in a salad: nutty, buttery taste.

QUICK FACTS

Beautiful, glossy, spoon-shaped plant native to China and considered to be an ancient green because its long history of cultivation,. It has been cultivated since 500 A.D. 

As with all leafy green vegetables, tatsoi mustard is a great addition to any diet. It is high in:

  • Calcium and folate, which is needed to make red and white cells in the bone marrow, and produce DNA and RNA
  • Phytonutrients, which provide antioxidant and anti-inflammatory benefits. They enhance  immunity and intercellular communication, and help repair DNA.
  • Vitamins A and C as well as Fiber

Tatsoi can be used fresh or cooked, similar to spinach. It has a sweet and nutty flavor and pairs well with citrus and sweet flavors. The leaves do not do fair well if cooked for an extended amount of time, it is best to sauté them until they begin to wild or added to the soup near the end of the cooking process.

ORIGIN // Beautiful, glossy, spoon-shaped plant native to China and considered to be an ancient green because its long history of cultivation,. It has been cultivated since 500 A.D. 

QUALITIES // As with all leafy green vegetables, tatsoi mustard is a great addition to any diet. It is high in:

  • Calcium and folate, which is needed to make red and white cells in the bone marrow, and produce DNA and RNA
  • Phytonutrients, which provide antioxidant and anti-inflammatory benefits. They enhance  immunity and intercellular communication, and help repair DNA.
  • Vitamins A and C as well as Fiber

USE // Tatsoi can be used fresh or cooked, similar to spinach. It has a sweet and nutty flavor and pairs well with citrus and sweet flavors. The leaves do not do fair well if cooked for an extended amount of time, it is best to sauté them until they begin to wild or added to the soup near the end of the cooking process.

HARVEST TO PLATE RECIPE

Tatsoi & hoisin salmon stir-fry

Photo / Recipe Source: Yummly

INGREDIENTS

  • 400 grams salmon
  • 300 grams tenderstem broccoli
  • 300 grams tatsoi (fresh)
  • 1 pepper (medium-large)
  • 200 grams kale (fresh)
  • 2 teaspoons hoisin sauce
  • 1 pinch salt
  • pepper (to taste)
  • 2 teaspoons sesame oil
  • 1 red chili (Asian)
  • 1 clove garlic (crushed)
  • 1 tablespoon soy sauce
  • 1 teaspoon ginger (freshly grated)
  • 1 teaspoon honey
  • 2 tablespoons teriyaki sauce
  • 1 tablespoon sesame seeds (mixed)
  • 5-6 pieces shiitake mushrooms (optional)

INSTRUCTIONS

Mix the garlic with the ginger, 1/2 soy sauce, 1/2 of the hoisin sauce, 1/2 teriyaki sauce and the honey.

Pour over the salmon pieces and leave aside for at least 20-30 min or even longer if possible.

In a frying pan just cook the marinated salmon on a low heat. Turn occasionally. Depending on the size of the fish, cook till nicely browned.

Simultaneously but separately, in a deeper frying pan add the sesame oil. Cook initially the mushrooms and the pepper for a 2-4 min. Then add the chopped greeneries ( broccoli and tatsoi) stirring occasionally. Add the remainder of the soy, teriyaki and hoisin sauces. Toss around and cook for around 5 minutes. Add the sliced red chili.

To finish off the cooking, add the salmon broken into bigger chunks and sprinkle some sesame seeds

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