Tatsoi is an Asian green with a distinctive flavor all it’s own.  The leaf has a bit of a zip similar to Arugula but a little more mild.  The stem is crisp and sweet, that’s where Tatsoi stores all of its sugars. 


Storage and Handling:

Fresh greens can be finicky.  If they get too dry, they wilt.  If they are too wet, they get slimy.  Tatsoi tends to hold better than a delicate mesclun green or baby Arugula. 


Greens will keep best in a damp (not wet), vented environment.  They will keep well in the vented greens bags we use.  You may wash your greens and return them to this bag for ease of use and better keeping. 


The best and most preferred method used by us at the farm requires a most valuable kitchen tool, a salad spinner.


Step One: Put your greens into the salad spinner basket, fill up the bowl with cold water and gently agitate the greens in the water.  Then let the greens sit in the water for about 5 minutes, allowing any residual dirt to settle to the bottom.  Then remove the basket, dump the dirty water, and spin the greens dry. 


Step Two: At this point, I’ll just lightly spritz (be careful of using the full force of the sprayer, you can actually “bruise” the greens) the greens with the sink sprayer and spin them, repeating this step once or twice as necessary.  If your greens are particularly gritty, you can repeat step one.


Step Three: Once your greens are spun dry, put the lid on leaving the greens clean and dry in the basket of your spinner and store them this way in the fridge for up to a week!  If you need to return them to a bag for storage space reasons, the vented bag that they came in is your best option.  Please note, the bag should be dry and the greens will not last more than 3 days in this bag!!!! Especially if they are wet! 

Culinary Uses:

Tatsoi can be used the same way you would use baby spinach.  It’s delicious as a fresh green salad and wonderful wilted in your favorite dinner entrees or alone as a side