Tatsoi

Brassica rapa subsp. narinosa

leaf

A tight rosette of small, dark green, spoon-shaped leaves of an Asian green of the bok choy family, mild and tender; raw in salads or just stir-fried. They provide lutein, vitamin K1 and glucosinolates.

Origin

China

Season (United States)

September to March · grows in your region

Preparation

The rosette is separated leaf by leaf, washed, and eaten raw in salads, or stir-fried for a minute; the stems are eaten too. 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 Vitamin C · CalciumWhat slows things down Goitrogens

Did you know?

Its spoon-shaped leaves earned it the English name spoon mustard; it prefers cool weather, between 15 and 24 °C, and tolerates light frost.