Tatsoi is a leafy green Asian vegetable from the Brassica family (a genus of plants in the mustard family that are often referred to as cruciferous vegetables. Other cruciferous vegetables include Brussels sprouts, cabbage, kale, and bok choy). Tatsoi goes by several names like rosette bok choy, broadbeak mustard, spinach mustard, or spoon mustard.
This mild-tasting green grows wide and in a series of concentric circles creating a stunning rosette-like pattern. You may be able to find a large rosette of tatsoi if you shop at a farmers market but it is most commonly available as one of the mixed greens in prepared salad mixes.|
Tatsoi can be eaten raw in salad bit is also well-suited for a number of other preparations. Try it using it anywhere that you’d regularly use similar greens like baby spinach. It can be steamed, gently sautéed, or wilted into rice or soup dishes too.
When you’re shopping for tatsoi, check the leaves; they should be a deep green and free of any wilting or discoloration. Then, wrap your fresh tatsoi in a damp paper towel and store it in a plastic bag in your refrigerator for no more than five days.
Kristie Collado is The Daily Meal’s Cook Editor. Follow her on Twitter @KColladoCook.