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Seed | Tatsoi
  • Seed | Tatsoi
Seed | Tatsoi

Seed | Tatsoi

$3.99 CAD
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Tatsoi is an Asian leafy vegetable prized for its compact rosettes of dark green, crisp leaves with a mild, slightly mustardy flavor.
A LITTLE HISTORY

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 originated in China, where it has been cultivated since at least the 5th century AD. It was an integral part of the diet in southern China even then. Varieties of Chinese cabbage, including tatsoi, have been cultivated in China for over 6,000 years, attesting to their importance in agriculture and traditional diets.
  • 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 to Japan: In the early 20th century, tatsoi was introduced to Japan by soldiers returning from the Russo-Japanese War, where it became popular and incorporated into Japanese cuisine. It was also used as a key ingredient in kimchi making in Korea, reflecting its influence throughout the Asian region.
  • Botanical Characteristics and Use in Cooking
    Tatsoi is distinguished by its rounded, thick leaves that form a compact rosette. It is prized for its mild, slightly sweet flavor and 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 significance across continents and centuries.
PROPERTIES

Tatsoi, also known as Chinese cabbage or Chinese mustard, has several health-promoting properties, although its specific medicinal aspects are not as widely documented as other medicinal herbs or plants. Here are some potential properties of tatsoi:

  • Nutrient Rich: 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 cell 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 can promote healthy digestion by regulating bowel movements and supporting a balanced gut flora.
  • Heart-supporting potential: Nutrients found in tatsoi, such as potassium and vitamins C and K, may contribute to cardiovascular health by helping maintain normal blood pressure, supporting proper blood clotting, and reducing the risk of heart disease.
  • Use and Precautions
    Tatsoi is commonly 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.

As with any food or supplement, tatsoi is recommended as part of a balanced and varied diet. If you have any food allergies or specific medical concerns, consult a healthcare professional before incorporating tatsoi into your diet.

Although tatsoi is not widely recognized for specific medicinal properties like some herbal remedies, its nutrient density and beneficial compounds make it an excellent addition to a healthy diet, contributing to overall well-being.
HOW TO COOK?

Traditional cooking of tatsoi, or Chinese cabbage, varies depending on the Asian regions where it has been cultivated and consumed for centuries. Here are some traditional ways to cook tatsoi:

  • Tatsoi Stir-Fry 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 :
    Preparation of the tatsoi:

Cut the thicker stems of the tatsoi, separate the leaves and keep them whole or cut them into pieces if they are large.
Jump :

Heat the oil in a wok or large skillet over medium-high heat.
Add minced garlic and, optionally, grated fresh ginger and red pepper flakes for extra flavor and heat.
Let the garlic cook for a few seconds until it becomes golden and fragrant.

  • Cooking the tatsoi:

Add the tatsoi leaves to the wok. Stir them quickly to coat them with the oil and garlic.
Add a tablespoon or two of soy sauce to taste (optional).
Season with salt and ground black pepper.
Finishing :

Stir-fry the tatsoi for about 2-3 minutes, stirring frequently, until the leaves are slightly wilted but still crisp.
Remove from heat and serve immediately. Stir-fried tatsoi with garlic makes 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 the broth:

In a saucepan, bring the chicken or vegetable broth to a boil.
Adding ingredients:

Add the minced garlic and grated ginger to the hot broth. Simmer for a few minutes to allow the flavors to blend.
Cooking the tatsoi:

Add the tatsoi leaves to the broth. Cook for about 2-3 minutes, until the leaves are tender but still crisp.
Seasoning:

Season with soy sauce, salt, and pepper to taste. You can also add other spices or herbs such as chili pepper or chopped fresh coriander.
Service :

Remove from heat and serve hot. Tatsoi soup is nutritious and can be eaten alone or with cooked rice.
These traditional recipes showcase the freshness and mild flavor of tatsoi, using simple techniques that preserve its nutrients and flavor. You can adapt these recipes to suit your personal seasoning and accompaniment preferences, as you explore the delights of Asian cuisine with this versatile vegetable.
HOW TO GROW?

Our Tatsoi seeds are super resistant to Quebec's cold. Loving cool weather, tatsoi is known for being harvested under the snow. Yes, you read that right, harvested under the snow, so you can start your seedlings either very early in spring to have a harvest before the beginning of summer or around mid-August, so it's ready before the end of October.

You can grow it outdoors or even in a cold frame. It's very productive and loves the cold; in fact, we harvest it even 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
    cold frame greenhouse to have this vegetable during the winter with garden cover 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 having 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-rich, 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 purchase.

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