Tatsoi

Photo Source: Morning Chores

What’s Below:

About Tatsoi

Cooking & Storage

Recipes

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.

RECIPES

• Tatsoi Salad (I Heart Umami)

• Ru Yi Cai (“As You Wish” Vegetables, 如意菜) (The Woks of Life)

• Spicy Stir Fried Tatsoi (Cook For Your Life)

• Browned Butter Tatsoi Pasta (Harvest 2 You)

Authored and compiled by Maya Marie of Deep Routes, Ayllen Kocher, and Amara Ullauri.

Purslane

Photo Source: University of Nevada, Reno

What’s Below:

About Purslane

Cooking & Storage

Recipes

ABOUT Purslane

Purslane is an adorable, juicy, tart plant that some might say is a combination of a mini nopal, watercress, and spinach. It has tear-drop “leaves”, fat stems, and vibrant little pinkish to yellow flowers that are all edible raw or cooked.

The origins of purslane are still not super clear, some researchers believe it may have originally grown in the wild or have been domesticated in Europe, while others have found different species in the Americas and Africa. Either way, most researchers believe the plant came into existence at least 4,000 years ago. It can be found in many Asian, Mexican and Southern European dishes.

COOKING & STORAGE

• Edible parts: Root, stems, and flowers

• Medicine and Nutrients: Carrot roots are packed with Vitamins A and K, and are a great source of potassium. Their leaves/tops are an incredible source of Vitamin C, fiber, and trace amounts of essential minerals.

• Storing and Shelf Stability: Gently wrap it in a towel then place in a loosely closed plastic bag and refrigerate for up to a few days. If you want to freeze purslane, steam it just until tender, squeeze out any excess moisture, cool, then wrap tightly in plastic and freeze.

• Cooking with Purslane: Although purslane is typically eaten raw in salads, you can also cook it using quick methods like sauteeing and stir-frying, or add it to soups.

Recipes 

• Zesty Blanched Purslane Salad (Izzy Cooking)

• Steamed Purslane (Mexico in My Kitchen)

• Purslane and Parsley Salad (Epicurious)

• Pickled Purslane (Spruce Eats)

Authored and compiled by Maya Marie of Deep Routes, and Amara Ullauri