Vegetable: Tatsoi

Recipes:
Sauteed Tatsoi

Type: From the Brassica family, also known as spinach mustard, spoon mustard (named after its spoon-shaped leaf), or rosette bok choy. Becoming popular worldwide for it's delicatly distinctive flavour.

Availability: A hardy,quick growing plant that can withstand snow, but will grow all year round. The leaves should be green and free of bruises, holes, cuts and yellowing. Leaves should be fresh with no wilting.

Storage: Keep in the fridge in an open bag. Tatsoi is very perishable and has a short storage life.

Preparation: Small tatsoi leaves can be eaten raw - delicious in salads with a bit of dressing. The larger leaves can be steamed, sauteed, stir-fried or used in soups.