My Winter Garden – Part One

My favourite garden resident at the moment is Tat soi (sometimes written as tatsoi). It is unmistakeable as it grows – little bouquets of lush, dark green, spoon-shaped leaves. The leaves are firm yet soft, with a mildly-sharp, slightly spicy flavour.

beautiful tat soi:

Tat soi is a well-loved Asian green that goes by many names including flat cabbagerosette bok choy, and spoon cabbage. It’s a member of the brassica family which includes broccoliBrussels sproutscollards, and kale.

I bought a decent sized bag of mustard-like seeds, and planted a spoonful of them ‘broadcast-style’. When they (rapidly) sprouted I thinned them out, and then just waited for them to come to size. They are just so easy to grow.

Tat soi tastes like a milder version of mustard greens and has a texture similar to bok choy. It’s low in calories yet high in minerals, vitamins, and health-promoting antioxidants.

Tat soi is most often eaten raw in salads. I pick the biggest individual outer leaves so the plants keep producing, and throw them in everything – soups, braises, salads and stir fries. Just delectable!

Posted by Kurma on 10/7/12; 6:51:06 AM

Life and Travel

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