TATSOI

Tatsoi, also known as Chinese cabbage or Chinese mustard, has a rich history dating back centuries in China and Japan, with significant implications in food culture and traditional medicine.

• Origins and Historical Development Origins in China: Tatsoi is native to China, where it has been cultivated since at least the 5th century AD. It was an integral part of the diet in southern China. China from that time. Varieties of Chinese cabbage, including tatsoi, have been cultivated in China for more than six thousand years, demonstrating their importance in agriculture and traditional foods.
• Medicinal Study by Li Shizhen: During the Ming Dynasty in China, pharmacologist and physician Li Shizhen studied Chinese cabbage for its medicinal qualities. He documented its beneficial properties in his famous work “Bencao Gangmu” (Compendium of Materia Medica), which is a major reference in traditional Chinese pharmacology.
• Spread in Japan: At the beginning of the 20th century, tatsoi was introduced to Japan by soldiers returning from the Russo-Japanese War, where it became popular and integrated into Japanese cuisine. It has also been used as a key ingredient in the making of kimchi in Korea, reflecting its influence throughout the Asian region.
• Botanical Characteristics and Use in Cooking Tatsoi is distinguished by its thick, rounded leaves that form a compact rosette. It is loved for its mild, slightly sweet flavor, as well as its tender texture.

In Asian cuisine, tatsoi is often used in stir-fries, soups, noodle dishes and salads. Its versatility makes it a versatile ingredient in many traditional and modern dishes. Conclusion Tatsoi embodies the rich history and culinary diversity of Asia, particularly China and Japan. From its ancient origins to its global adoption over the centuries, it continues to enrich global cuisine with its unique flavor and nutritional benefits. Its journey from traditional Chinese medicine to modern cuisine is a testament to its enduring cultural and culinary importance across continents and centuries.

• Nutrient richness: Tatsoi is an excellent source of essential vitamins and minerals, including vitamins A, C and K, folate, calcium, potassium and iron . These nutrients are important for various aspects of health, such as vision, bone health, immune function and blood circulation.
• Antioxidant activity: Like other green vegetables, tatsoi contains Antioxidants such as carotenoids (beta-carotene), lutein and zeaxanthin, which help neutralize free radicals in the body. This may help reduce the risk of cellular damage and chronic diseases associated with oxidation.
• Potential anti-inflammatory effect: Although specific studies on tatsoi are limited, cruciferous vegetables like tatsoi are often associated with anti-inflammatory properties due to their phytochemical and vitamin content. These properties may be beneficial in reducing inflammation in the body, which is often associated with various diseases.
• Digestive support: Tatsoi is rich in dietary fiber, which may promote healthy digestion by regulating the intestinal transit and supporting balanced intestinal flora.
• Cardiac support potential: Nutrients present in tatsoi, such as potassium and vitamins C and K, may contribute to cardiovascular health by helping to maintain a healthy normal blood pressure, supporting proper blood clotting and reducing the risk of heart disease.
• Usage and Precautions Tatsoi is usually eaten cooked or raw in salads, stir-fries, soups and other dishes. It is important to wash it thoroughly before consumption to remove any potential contamination.

The traditional cuisine of tatsoi, or Chinese cabbage, varies depending on the Asian regions where it has been grown and eaten for centuries. Here are some traditional ways of cooking tatsoi:

• Sauté Tatsoi with Garlic Ingredients: Fresh Tatsoi, washed and drained Garlic, minced Vegetable oil (preferably sesame oil for an authentic Asian taste) Soy sauce ( optional) Salt and ground black pepper Optional: grated fresh ginger, red pepper flakes Instructions: Preparing the tatsoi:

Cut the thicker stems from the tatsoi, separate the leaves and keep them whole or cut them them into pieces if they are large. Stir-fry: Heat oil in a wok or large skillet over medium-high heat. Add the minced garlic and, optionally, grated fresh ginger and red pepper flakes to add flavor and heat. Let the garlic cook for a few seconds until it turns golden and fragrant.

• Cooking the tatsoi:

Add the tatsoi leaves to the wok. Give them a quick stir to coat them with the oil and garlic. Pour in a tablespoon or two of soy sauce to taste (optional). Season with salt and ground black pepper. Finishing: Saute the tatsoi for about 2-3 minutes, stirring frequently, until the leaves are slightly wilted but still crisp. Remove from heat and serve immediately. Garlic stir-fried tatsoi is a delicious accompaniment to meat or fish dishes, or can be served with rice as a light vegetarian dish.

• Tatsoi Soup Ingredients: Chicken or vegetable broth Fresh Tatsoi, washed and drained Garlic, minced Fresh ginger, grated Soy sauce Salt and ground black pepper Instructions: Preparation of broth:

Our Tatsoi seeds are super resistant to the cold of Quebec. Loving cool weather, tatsoi is known to be harvested under the snow. Yes, you read correctly, harvested under the snow, so you can start your seedlings very early in spring to have a harvest before the start of summer and or around the middle of August, so that it is ready. term before the end of October. You can grow it outdoors or even in a cold frame. It is very productive and loves the cold, in fact we even harvest it under the snow of our cold Quebec winters. Our seeds are vigorous, open-pollinated and adapted to the Quebec climate

• Species: Brassica rapa subsp. narinosa
• Sowing: Early April-May (consecutive sowing every 2-3 weeks until September and October in an outdoor greenhouse or in a cold frame greenhouse to have this vegetable during the winter with cover of garden in the greenhouse)
• Seeds: 3 seeds per cell or pot in April.
• From the beginning of May, put the seeds directly in the ground. A little growing tip, put garlic, onions, shallots or leeks between each plant, this will prevent you from getting diseases:) The pots will be ready to plant 3 weeks after indoor sowing
• Sowing depth: 1 cm
• Germination time: 3-8 days
• Soil: Poor, humus, loose and drained
• Location: Sun and tolerates shade and cold very well
• Spacing between plants: 20-25cm
• Height at maturity: 25-35cm
• Maturity: 40- 45 days
• Seed per envelope: +/- 100

Our seeds are guaranteed for the year of their purchase