418 C.R. 2788 Sunset, Texas 76270    Ph.# (940) 427-2609

Storing Tips

To store unwashed tatsoi, place in a plastic bag; refrigerate in crisper drawer.

Description/Taste

Small and sturdy, tatsoi is identified by its emerald spoon-shaped leaves. Its thick leaves offer a mild flavor with a faint metallic bitter edge. Some describe it tasting like a slightly mustardy Swiss chard. Its stalks are sweet and almost creamy. The texture is similar to mache, but much heartier. This green is popular in spring mix and mesclun mixtures.

Applications 

Mix with lettuces and other greens when young and tender; drizzle with dressing or vinaigrette. Add the last minute to stir-fries. Do not overcook. Lightly sauté with favorite fresh herbs and seasonings. Toss in soups for flavor and texture or use as a garnish. Tatsoi makes an attractive bed for rice dishes. Make a delicious pesto with its tender young leaves; serve with crackers or crusty bread squares. Tatsoi may be eaten raw or cooked. Many prefer it cooked. To store, place in a plastic bag; refrigerate in crisper drawer.

Nutritional value 

Lettuce provides vitamins and minerals, and is a good source of fiber. A dieter's delight and salvation, greens offer lots of healthy eating without an abundance of calories. Darker leaves provide the most nutrition. Eating five daily servings of fruits and vegetables lowers the chances of cancer. 

Tatsoi in Mustard Dressing


The mustard dressing compliments the tangy taste of the tatsoi, while the dark leaves and white stalks contrast each other.

12 oz. washed and chopped tatsoi
2 medium scallions
2 tbsp. lemon juice
1 tbsp. Dijon mustard
1/4 tsp. salt
3 tbsp. olive oil

In a small bowl whisk together lemon juice, mustard, salt and oil. In a wide skillet or wok combine tatsoi and dressing and saute until leaves are tender but stalks are still crunchy. Add scallion greens and toss. Arrange tatsoi on serving platter and drizzle with any remaining dressing from the pan.

from Covered Bridge Produce in Pennsylvania