Tatsoi
Tatsoi
Tatsoi (pronunciation: /tætˈsɔɪ/), also known as spinach mustard, spoon mustard, or rosette bok choy, is a type of Brassica used in many Asian dishes. It is a member of the Brassica rapa species and is characterized by its small, dark green, spoon-shaped leaves and thick, creamy stems.
Etymology
The name "Tatsoi" is derived from the Cantonese words "tat" meaning "drop" and "soi" meaning "vegetable", referring to the plant's droplet-like shape.
Description
Tatsoi is a cool season crop, similar to bok choy. It has a mild and slightly mustardy flavor. The leaves and stems are both edible and are often used in salads, stir-fries, and soups. It is rich in Vitamin C, Vitamin A, calcium, and potassium.
Cultivation
Tatsoi can be grown in a variety of soil types but prefers well-drained, fertile soil with a pH between 6.0 and 7.0. It is a hardy plant that can tolerate temperatures as low as -10 degrees Celsius. The plant matures in 45 to 50 days from seeding.
Related Terms
- Brassica: A genus of plants in the mustard family (Brassicaceae). Members of this genus may be known as cruciferous vegetables, cabbages, or mustard plants.
- Bok choy: A type of Chinese cabbage. It has white stems and dark green leaves and is a common ingredient in Asian cuisine.
- Asian cuisine: A style of cooking that includes several major regional cuisines, including East Asian, Southeast Asian, South Asian, Central Asian, and Middle Eastern/Western Asian.
External links
- Medical encyclopedia article on Tatsoi
- Wikipedia's article - Tatsoi
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