Tatsoi (Brassica rapa subsp. narinosa or Brassica rapa var. rosularis) is a leafy green vegetable that is native to China. It has been cultivated for centuries and was first mentioned in writing in China in 1000 BC. Tatsoi was introduced to Europe by the Dutch in the 17th century. Today, tatsoi is grown all over the world and is a popular vegetable in many Asian cuisines.
Culinary Uses
Tatsoi has a mild, slightly mustardy flavor and a crunchy texture. It can be eaten raw, cooked, or pickled. Tatsoi can also be used in salads, stir-fries, and soups.
Here are some popular culinary uses of tatsoi:
- Raw tatsoi: Tatsoi can be eaten raw in salads or as a snack.
- Cooked tatsoi: Tatsoi can be cooked in a variety of ways, such as stir-frying, sauteing, or steaming. It can be served as a side dish or added to soups and stews.
- Pickled tatsoi: Pickled tatsoi is a popular condiment in many Asian cuisines. It can be eaten on its own or added to sandwiches and salads.