Type: Leafy Green Vegetable
Quantity sold in: Bunch
Flavor: Soft creamy texture with a sweet, mild yet distinct mustard flavor
Use: Can be consumed raw or cooked
Grown in: High tunnel
Grown by: Top Shelf Farm
Short Term Storage: Store greens unwashed in an open plastic bag in the refrigerator (3-5 days)
Long Term Storage: Tatsoi can be frozen or canned.
More information from ISU extension on:
Preparation: Wash leaves under cool running water to remove dirt before cooking or eating.
Pairings: Tatsoi can be consumed raw in a salad or anywhere that spinach is used. The crunchy stalks of mature tatsoi can be used like celery. For large mature leaves, remove stem and midrib by cutting away with sharp knife. Stack leaves on cutting board, roll them into a jelly roll shape and slice into ½-1 inch wide strips. Tatsoi can be cooked by boiling, steaming or sautéing. Tatsoi can be added to stir fries, soups, and stews near the end of cooking. Tatsoi volume will reduce substantially when cooking.
To boil tatsoi, bring lightly salted water to a boil, ideally just enough water to cover the greens. Once water is boiling, add sliced greens, cover and cook until tender. Younger, smaller, tenderer leaves will cook faster than more mature leaves. Drain greens and season to taste. Tatsoi can be cooked in flavored broth such as chicken broth or with chopped onions and garlic added. Cooked tatsoi can be tossed with olive oil or seasoned with salt, pepper, lemon juice, curry, or balsamic vinegar.
Nutrition: Adults should consume 1.5-2 cups of leafy green vegetables per week according to the USDA MyPlate recommendations. 1 cup of raw chopped tatsoi has: more calcium than 1 cup of milk, more potassium than 1 cup of sliced banana, more iron than a quarter pound hamburger, and more than double the amount of vitamin C in an orange. Tatsoi is also high in vitamin A, vitamin K, and phosphorous.
Tatsoi Citrus Salad