Tatsoi
Spoon-shaped Asian green with flavor ranging from mild spinach-like to robust mustard notes
Storage
Store unwashed tat soi in a loose produce bag in the fridge crisper. No need for fancy storage tricks—just don't trap moisture.
Keeps For
1-2 weeks if dry and not packed too tight. Wilted leaves can often bounce back with a cold water soak.
Flavor Profile
Flavor ranges by variety—from mild and spinach-like to a deeper mustard green note. Ours tends to be more robust than the soft, mild bunches you'll see at an Asian grocer. Leaves are spoon-shaped and tender but sturdy, with crunchy stems that hold up to heat.
How to Prep
Trim the base to separate leaves or keep whole for steaming or roasting. Tat soi grows low to the soil, so give it a good rinse—especially around the core. Stems take longer to cook than leaves; stagger them if stir-frying or wilting into broth.
Ways to Cook
- 1 Sauté with garlic and sesame oil for a classic quick side
- 2 Toss raw into citrusy salads with tahini or miso dressing
- 3 Stir into brothy soups or ramen just before serving
- 4 Steam whole heads and drizzle with soy sauce and chili crisp
- 5 Use in place of spinach or bok choy in most recipes
Pairs Well With
Good to Know
Tat soi is low-growing, so check for dirt at the stem base. Soft or yellowing leaves go first—toss them before storing the rest. In summer, flea beetles and other pests might leave small holes, but the greens are still perfectly good.
Did You Know?
Tat soi means 'drooping vegetable' in Cantonese and is sometimes called 'spoon mustard'. There are lots of tat soi varieties—some are lime green and tender, others deep red and hearty.