How To Eat Tatsoi

If you’ve grown tatsoi in your garden or spotted it at the market, you might be wondering how to eat tatsoi. This simple and healthy preparation starts with understanding its versatile nature. Often called spinach mustard or spoon mustard, tatsoi is a nutrient-packed leafy green that’s a star in cool-weather gardens. Its tender leaves and crisp stems can be enjoyed in many ways, from raw salads to warm stir-fries.

This guide will walk you through everything from selecting the best bunches to storing them and, of course, cooking. You’ll see it’s an easy green to add to your meals.

First, let’s talk about what tatsoi is. It’s a type of Asian green, closely related to bok choy and turnips. It forms beautiful dark green rosettes with spoon-shaped leaves. The flavor is mild, slightly peppery, and sometimes described as a mix between spinach and mustard greens, but sweeter.

One of it’s best features is its texture. The leaves are tender, while the stems provide a pleasant crunch. This makes it perfect for both raw and cooked dishes.

Selecting and Storing Fresh Tatsoi

To enjoy tatsoi at its best, you need to start with good produce. Here’s what to look for:

Look for Vibrant Color: Leaves should be deep, glossy green. Avoid any with yellowing or wilting.
Check the Stems: Stems should be firm and crisp, not limp or slimy.
Inspect for Damage: Avoid bunches with lots of holes or signs of insect damage, though a little is normal for organic garden produce.

Once you have your tatsoi, proper storage is key to keeping it fresh. Don’t wash it right away unless your going to use it immediately. Instead, follow these steps:

Wrap the whole bunch loosely in a slightly damp paper towel.
Place it inside a perforated plastic bag or a reusable produce bag.
Store it in the crisper drawer of your refrigerator.
Use it within 3 to 5 days for the best flavor and texture.

Washing and Prepping Tatsoi Leaves

Tatsoi can be sandy, especially if you grew it yourself. A thorough wash is essential. Don’t just run it under the tap.

Here’s the best method:

Fill a large bowl or clean sink with cool water.
Submerge the tatsoi and swish it around gently. Let it sit for a minute so grit falls to the bottom.
Lift the leaves out of the water—don’t pour them into a colander, as that dumps the grit back on them.
Repeat with fresh water if needed until no grit remains.
Use a salad spinner to dry the leaves thoroughly, especially if eating raw. Wet leaves will make salads soggy and cause stir-fries to steam instead of sauté.

For prep, you can leave small, young leaves whole. For larger leaves, you may want to separate the tender leaf from the thicker stem. Chop the stems and add them to your pan a minute or two before the leaves, as they take slightly longer to cook.

Simple Ways to Eat Tatsoi Raw

Eating tatsoi raw preserves all its vitamins and that fresh, crisp bite. It’s a fantastic base for salads.

Simple Tatsoi Salad: Toss whole leaves with a light vinaigrette. A classic combo is sesame oil, rice vinegar, a touch of soy sauce, and a sprinkle of sesame seeds.
Mixed Green Salad: Add tatsoi to a mix of lettuces for extra nutrition and a flavor boost.
Sandwiches and Wraps: Use tatsoi instead of lettuce or spinach in your next sandwich or wrap. It adds great texture.
Garnish: Chop a few leaves and sprinkle them over soups, stews, or grilled meats just before serving for a fresh contrast.

A raw tatsoi salad pairs wonderfully with fruits like sliced apples or pears, nuts like almonds or walnuts, and a crumbly cheese like feta or goat cheese.

Healthy Cooked Tatsoi Preparations

Cooking tatsoi mellows its flavor slightly and wilts it down, making it a great side dish. It cooks very quickly, so keep an eye on it.

Quick Sauté or Stir-Fry

This is the most popular method. It’s fast and easy.

Heat a tablespoon of a high-heat oil (like avocado or peanut oil) in a wok or large skillet over medium-high heat.
Add aromatics like minced garlic or ginger, and cook for 30 seconds until fragrant.
If using, add chopped stems first and stir-fry for 1-2 minutes.
Add the leaves and toss constantly for just 1-2 minutes, until they are wilted and bright green.
Finish with a splash of soy sauce, oyster sauce, or a squeeze of lemon. Serve immediately.

Simple Steamed Tatsoi

Steaming is a fat-free way to prepare tatsoi that keeps it very tender.

Place a steamer basket over a pot of simmering water.
Add the whole or chopped tatsoi to the basket, cover, and steam for 2-3 minutes.
Drizzle with a little toasted sesame oil and a pinch of salt after plating.

Adding to Soups and Stews

Tatsoi is a lovely last-minute addition to brothy soups. Think of it like you would spinach.

Simply chop the leaves and stir them into your hot soup just a minute or two before serving. The residual heat will wilt them perfectly. This works great in miso soup, chicken noodle soup, or a simple vegetable broth.

Preserving Your Tatsoi Harvest

If you have a garden glut, you can preserve tatsoi to enjoy later. The two best methods are blanching & freezing and making pesto.

To Blanch and Freeze:

Wash and chop the tatsoi.
Blanch it in boiling water for 2 minutes.
Immediately plunge it into ice water to stop the cooking.
Drain well, squeeze out excess water, and pack into freezer bags. It will be best used in cooked dishes like soups and stir-fries later.

Tatsoi Pesto: This is a delicious way to use a lot of leaves. Replace half the basil in your favorite pesto recipe with tatsoi leaves. It creates a vibrant, nutrient-rich sauce for pasta, sandwiches, or as a marinade.

Why Tatsoi Is a Healthy Choice

Incorporating tatsoi into your diet is a smart move for your health. It’s low in calories but high in essential vitamins and minerals.

It’s an excellent source of Vitamins A, C, and K, which support vision, immunity, and bone health.
It provides good amounts of calcium, iron, and folate.
Like other dark leafy greens, it contains antioxidants and phytonutrients.
The fiber in it aids in digestion and helps you feel full.

Adding more leafy greens like tatsoi is a simple step towards a balanced diet. It’s flavor and versatility means you won’t get bored.

Common Mistakes to Avoid

Even with a simple green, a few errors can affect your results. Here’s what to watch out for:

Overcooking: This is the biggest mistake. Cooked tatsoi should be wilted and bright green, not mushy and dull. It only needs a minute or two of heat.
Not Washing Thoroughly: Gritty tatsoi is unpleasant. Take the time to wash it well.
Crowding the Pan: When stir-frying, cook in batches if you have a lot. Overcrowding creates steam and makes the leaves soggy.
Storing While Wet: Moisture leads to quick spoilage in the fridge. Always ensure your leaves are dry before refrigerating.

FAQ About Eating Tatsoi

Can you eat tatsoi stems?

Yes, absolutely! The stems are crisp and edible. For raw preparations, slice them thinly. For cooking, add them to the pan a minute before the leaves so they soften slightly.

Is tatsoi the same as baby bok choy?

No, they are different plants, though they are related. Tatsoi forms flat rosettes, while bok choy grows in a more upright, celery-like cluster. The flavors are similar but distinct.

What does tatsoi taste like?

It has a mild, slightly sweet and peppery flavor. It’s less bitter than kale or mature mustard greens, making it very approachable.

Do you need to cook tatsoi?

No, it is perfectly safe and delicious to eat raw. Cooking is an option that changes its texture and mellows the flavor, but it’s not a requirement.

What are easy tatsoi recipes for beginners?

The simplest recipes are a raw salad with a basic dressing or a quick sauté with garlic. Both methods take less than 10 minutes and highlight the green’s natural qualities.

Growing and eating your own greens is one of the joys of gardening. Tatsoi is a rewarding crop because it’s hardy and grows quickly. With these tips on how to eat tatsoi, you can enjoy its simple and healthy preparation in your kitchen all season long. Experiment with adding it to your favorite dishes—you might find a new staple green.