Tatsoi
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''Tatsoi'' (''Brassica rapa subsp. narinosa'' or ''Brassica rapa var. rosularis'') is an Asian variety of ''
Brassica rapa ''Brassica rapa'' is a plant species that has been widely cultivated into many forms, including the turnip (a root vegetable), komatsuna, napa cabbage, bomdong, bok choy, and rapini. ''Brassica rapa'' subsp. ''oleifera'' is an oilseed c ...
'' grown for greens. Also called tat choy, it is closely related to the more familiar
bok choy Bok choy (American English, Canadian English, and Australian English), pak choi (British English, South African English, and Caribbean English) or pok choi is a type of Chinese cabbage ('' Brassica rapa'' subsp. ''chinensis'') cultivated as a le ...
. This plant has become popular in North American cuisine as well and is now grown throughout the world.


Naming

The name comes from Cantonese ''taap3 coi3'' ('drooping vegetable'), often rendered ''tat soi'' or ''tat choy''. However, its natural habitat is not where Cantonese is spoken but alongside the
Yangtze River The Yangtze or Yangzi ( or ) is the longest river in Eurasia and the third-longest in the world. It rises at Jari Hill in the Tanggula Mountains of the Tibetan Plateau and flows including Dam Qu River the longest source of the Yangtze, i ...
, where it is called ''thaq-khu-tshe'' () or ''wūtācài'' (, 'dark drooping veggie'). Mandarin borrowed the former name as ''tākēcài''. It is also called "Chinese flat cabbage", "rosette
bok choy Bok choy (American English, Canadian English, and Australian English), pak choi (British English, South African English, and Caribbean English) or pok choi is a type of Chinese cabbage ('' Brassica rapa'' subsp. ''chinensis'') cultivated as a le ...
", "broadbeaked mustard", "spoon mustard", or "spinach mustard".


Description

The plant has dark green spoon-shaped leaves which form a thick rosette. It has a soft creamy texture and a subtle yet distinctive flavour.


Planting

It can be grown to harvestable size in 45–50 days, and can withstand temperatures down to –10 °C (15 °F). Tatsoi can even be harvested from under snow. *Days to Maturity: 45 *When to Sow ** Outside: As early as the soil can be worked. Sow again in late summer or fall. ** Inside: Sow directly outdoors. *Seed Depth: 1/4" to 1/2" *Seed Spacing: 6" *Row Spacing: 18" *Days to Emerge: 5 - 15 *Thinning: When 4" tall, thin to 6" apart.


Nutritional value

Tatsoi contains high levels of
vitamin C Vitamin C (also known as ascorbic acid and ascorbate) is a water-soluble vitamin found in citrus and other fruits, berries and vegetables. It is also a generic prescription medication and in some countries is sold as a non-prescription di ...
,
carotenoids Carotenoids () are yellow, orange, and red organic compound, organic pigments that are produced by plants and algae, as well as several bacteria, archaea, and Fungus, fungi. Carotenoids give the characteristic color to pumpkins, carrots, parsnips ...
,
folic acid Folate, also known as vitamin B9 and folacin, is one of the B vitamins. Manufactured folic acid, which is converted into folate by the body, is used as a dietary supplement and in food fortification as it is more stable during processing and ...
,
calcium Calcium is a chemical element; it has symbol Ca and atomic number 20. As an alkaline earth metal, calcium is a reactive metal that forms a dark oxide-nitride layer when exposed to air. Its physical and chemical properties are most similar to it ...
and
potassium Potassium is a chemical element; it has Symbol (chemistry), symbol K (from Neo-Latin ) and atomic number19. It is a silvery white metal that is soft enough to easily cut with a knife. Potassium metal reacts rapidly with atmospheric oxygen to ...
.


Cooking

Tatsoi is used for pesto, salads, stir fry, and garnishing soup. According to Food52, "Tatsoi is a very versatile green, equally suited to being served raw or lightly cooked. To make it easy, just use tatsoi anywhere you’d use spinach. Lightly steam or sauté it, wilt the leaves with a warm dressing, or add them to a soup at the end of cooking." The leaves are similar to romaine, while the stalks taste a little like cucumber, with a mild bitterness. The leaves and inner stalk are tender; the outer stalk is typically discarded. Typical cooking is to stir-fry the leaves and the stalks. They also can be pickled. Jay, Ben,
The Serious Eats Field Guide to Asian Greens"
Serious Eats, May 15, 2014. Retrieved July 25, 2020.


References


External links

* * {{DEFAULTSORT:Brassica rapa subsp. narinosa Brassica Leaf vegetables