💡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.
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 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. Tatsoi also contains phytonutrients which provide antioxidant and anti-inflammatory benefits. Tatsoi is also a good source of vitamins A and C and 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. 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.
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All options also include 20 Gardyner favorites:
All options also include 20 Gardyner favorites: Greens – Arugula, Butterhead, Kale, Swiss Chard + 7 more // Fruits – Cherry Tomatoes, Jalapenos & Sweet Peppers // Herbs – Thyme, Cilantro, Mint and Thai Basil
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