(21-45 Days) TATSOI is a dark green Asian salad green that has a spoon like shape, a pleasant and sweet aroma flavor like a mild mustard flavor, similar to bok choi. Tatsoi is generally eaten raw, but may be added to soups at the end of the cooking period. When tatsoi is mixed with other greens it enhances the flavor and nutritional value. This leafy green that is sometimes also called Japanese spinach, and is a relative of Chinese cabbage and bok choy. And it is a nutritional powerhouse! One cup contains just about 30 calories, meets your daily needs for Vitamin A (important for healthy eyesight) and Vitamin C (for proper immunity), contains a heaping helping of folate (essential for pregnant women!), and has smaller amounts of many other vitamins and minerals. It’s an amazingly nutrient dense food that’s great to add to any meal. You can eat tatsoi raw or cooked. Some people feel the leaves are slightly bitter raw.Consider trying tatsoi in salads, soups, stir fries, or on a sandwich.
Tatsoi prefers cooler weather, but tolerates warm weather. Start indoors 3 weeks before the last frost. Plant seeds 1/2 cm. (1/4 in) deep. Plant every few weeks for continual harvest throughout season. Transfer outside after risk of frost has passed; spacing plants 10 to 15 cm (4 to 6 in) apart. Water regularly and evenly to avoid bitterness. Begin harvesting individual leaves after the center rosette has begun to develop.Cut leaves frequently, as this will encourage new growth. Fertilize every 2 weeks with 10-52-17 formula and liquid seaweed for vigorous plants.