Quick Facts

Type: Leafy Green Vegetable
Availability: May 
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
Processing: Sanitized

Storage and Preparation

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 and Nutrition

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 Recipes

Tatsoi Citrus Salad

  • 1 head of fresh tatsoi
  • 3 small ripe Clementines
  • ½ red bell pepper
  • A few slices of a red onion
  • 25 roasted almonds
  • A pinch of salt
  • ¼ tsp. of freshly ground black pepper
  • ½ Tbsp. of Dijon mustard
  • ½ Tbsp. honey
  • 1 Tbsp. of Orange Marmalade
  • 1.5 Tbsp. of extra virgin olive oil
  • Juice of half a lemon


  1. Peel and thinly slice Clementines and place them in a large salad bowl.  Thinly slice the red onion and red bell pepper into bite sized pieces and place them in the bowl.
  2. Wash tatsoi under cold water and dry it completely with kitchen towels or in a salad spinner. Place the leaves in the salad bowl.  Using a sharp knife coarsely chop the roasted almonds.  Add chopped almonds to the bowl.
  3. Combine the Dijon mustard, orange marmalade, honey, lemon juice, olive oil, salt and pepper in a small dish and whisk them all together till the liquids get emulsified to make a dressing.  Drizzle the dressing over the salad bowl and toss everything together (gently) with a pair of salad serves.  Serve the salad immediately so that the leaves do not wilt from the dressing.

Sautéed Tatsoi

  • 1 bunch tatsoi
  • 1-2 Tbsp. olive oil
  • 1 small clove garlic, minced or chopped
  • 1 Tbsp. toasted pine nuts
  • Salt and pepper to taste


  1. Wash tatsoi well in cold water. Shake off excess water, but do not dry.
  2. Heat olive oil in skillet over medium heat.
  3. Add garlic and sauté until golden.
  4. Add tatsoi. Stir to coat lightly with oil. Reduce heat and cover until tatsoi is wilted, stirring occasionally.
  5. If there's excess water in the skillet, uncover and cook off water.
  6. Add toasted pine nuts. Season with salt and pepper to taste.