Green 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

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Care & Harvest

💡Temperature: Tatsoi prefers cooler temperatures (60-70F), and if placed in higher temperatures, it will turn bitter, bolt, and flower early.

 

✂️ Pruning: Check the roots monthly and trim any that are brown or extending past the yPod. 

 

🥬 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.

Quick Facts

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

Tatsoi is a superfood high in vitamins A and C, fiber, calcium and folate, the latter of which is needed to make red and white cells in our bone marrow and to produce both DNA and RNA. Tatsoi also contains phytonutrients, which provide antioxidant and anti-inflammatory benefits. Its glossy, green, spoon-shaped leaves are edible along with their stems and provide a bright, earthy-sweet flavor with mustard notes.

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. Try not to cook the leaves for an extended amount of time. It is best to sauté them just until they begin to wilt or add the leaves near the end of the cooking process.

Harvest to Plate Recipe

How To Cook Green Tatsoi

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

  1. Mix the garlic with the ginger, 1/2 soy sauce, 1/2 of the hoisin sauce, 1/2 teriyaki sauce and the honey.
  2. Pour over the salmon pieces and leave aside for at least 20-30 min or even longer if possible.
  3. 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.
  4. 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.
  5. To finish off the cooking, add the salmon broken into bigger chunks and sprinkle some sesame seeds

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