Red tatsoi

Brassica rapa subsp. narinosa

leaf

A purple tatsoi bred for market growing: a flat rosette 25 to 30 cm across, with spoon-shaped, crinkled, glossy leaves, from green to dark purple depending on the plant, on pale, crunchy stems. Raw, it is tender, with a green, slightly bitter taste; cooked, it softens like spinach.

Origin

China (recent selection)

Season (United States)

September to March · grows in your region

Preparation

The leaves are separated, washed and eaten raw in salads, to keep their colour; stir-fried for a minute, they turn a little green. It grows at ground level and catches the splashes of watering: washing it leaf by leaf, in plenty of water, beats a quick rinse of the whole bunch. Most of its goitrogens go with cooking, even a short one.

Molecules

Lutein and zeaxanthin · Glucobrassicin → I3C · Vegetable nitrates · Vitamin K1 · ChlorophyllIn small amounts, not counted AnthocyaninsWhat slows things down Goitrogens

Did you know?

Frost makes it sweeter: its leaves then turn part of their starch into sugar.