ABOUT tatsoi

Tatsoi is a tender green that has rounded leaves. It has a smooth texture and a sweet, earthy flavor. These yummy greens have origins in China, particularly along the Yangtze River in East China, where it’s been cultivated for over 2,000 years. To this day it is especially popular in Chinese and Japanese cuisines for adding to stir-fries and soups.

COOKING & STORAGE

Edible parts: Leaves and flowers

Medicine and Nutrients: Tatsoi is very rich in vitamins C, K, and A. They also provide a significant source of fiber.

Storage: Store tatsoi in the refrigerator, in the crisper drawer with other vegetables. Put it in a plastic bag and wait to wash until eating or cooking. Tatsoi has a short shelf-life and will only last a few days.

Ways to Prepare

RAW: Tatsoi can be eaten raw, and is tender enough to use as a salad base.

COOKED: In terms of cooking, tatsoi has some similarities to spinach, and can be used in place of it. That said, their leaves are best prepared using quick cooking methods like sautéing, steaming, braising, and adding to soups.

What’s Below:

About Bok Choy

Cooking & Storage

Recipes

ABOUT Bok Choy (Choi or Pak Choi)

Bok choy is a petit, juicy green in the mustard/cabbage family that has origins in China where its been cultivated for over 3,500 years. From China bok choy migrated to other East Asian countries like Korea, Japan, and the Philippines where it is still an important crop in their respective cuisines and diasporas. Their light stalks have a nice fresh crunch, and their leaves have a spinach-like taste with a very mild bitterness.

COOKING & STORAGE

Edible parts: Leaves and bulby stems.
Medicine and Nutrients: Bok choy provide a great source of vitamins and minerals like potassium, Vitamins C, K, A and B6.
Storage: Store bok choy in the vegetable bin of your refrigerator in a paper or perforated plastic bag. Do not wash your bok choy until you are ready to use it. It can last about a week.

Ways to Prepare

RAW: Chop up bok choy bulbs or leaves to to enjoy in a salad or to top a brothy soup.
COOKED: Due to its lightness bok choy doesn’t need very heavy, long cooking preparations and can be quickly braised, blanched, steamed, sautéd, stir-fried, and grilled.