Tatsoi Mustard Greens

source: MIgardener

Tatsoi (pronounced taht-SOY) is a non-heading mustard that is very similar in flavor to bok choi. Tatsoi plants tend to grow in a flatter rosette than bok choi, with long, spoon-shaped leaves.

 
If you'd like to try your hand at growing tatsoi, you'll be pleased to learn that it grows quickly and with few problems. For a fall crop, which will avoid the heat of the summer, as Tatsoi is not suited for warm conditions, you can start seed indoors early in September and transplant in late September to early October for a late October to early November harvest. It matures in 45-55 days.

Tatsoi grows best in partial sun; about three to five hours each day is ideal but it can handle full sun if it is kept well watered. If not well watered, it will bolt to seed in the heat. If your soil is rich, you should not need to feed the plants. Otherwise, use a fertilizer high in nitrogen. To harvest the whole head, slice the plants off about 1 inch above the ground, and they may re-sprout for you. The new plants will be smaller but still delicious. It is often found in salad mixes and can be cooked in any dish where you would use bok choy, such as stir-fries, soups, and side dishes. The mild and tender baby leaves taste very similar to spinach with a slight mustard green flavor and therefore are a good substitute in recipes calling for spinach.