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.
Tat soi is a well-loved Asian green that goes by many names including flat cabbage, rosette bok choy, and spoon cabbage.
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.
Tat soi is a well-loved Asian green that goes by many names including flat cabbage, rosette bok choy, and spoon cabbage. It’s a member of the brassica family which includes broccoli, Brussels sprouts, collards, 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!