Tatsoi
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| Tatsoi | |
|---|---|
 |
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| Scientific classification | |
| Kingdom: | Plantae |
| (unranked): | Angiosperms |
| (unranked): | Eudicots |
| (unranked): | Rosids |
| Order: | Brassicales |
| Family: | Brassicaceae |
| Genus: | Brassica |
| Species: | B. rapa |
| Subspecies: | B. r. subsp. narinosa |
| Trinomial name | |
| Brassica rapa subsp. narinosa (L.H.Bailey) Hanelt |
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| tatsoi | |||||||||||||||
| Chinese | 塌菜 | ||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Hanyu Pinyin | tācài | ||||||||||||||
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Tatsoi (Brassica rapa subsp. narinosa[1] or Brassica rapa var. rosularis[2]) is an Asian variety of Brassica rapa grown for greens. This plant has become popular in North American cuisine as well, and is now grown throughout the world.
Naming[edit]
The name comes from Mandarin (塌棵菜 tā kē cài). It is also called 'Chinese flat cabbage', 'rosette pakchoi' or 'broadbeaked mustard',[3] 'spoon mustard',[2] or 'spinach mustard'. Cantonese transliterations include 'tat soi', 'tat choy'.
Description[edit]
The plant has dark green spoon-shaped leaves which form a thick rosette. It has a soft creamy texture and has a subtle yet distinctive flavour.
It can be grown to harvestable size in 45–50 days, and can withstand temperatures down to –10°C (15°F). Tatsoi can be harvested even from under the snow.
Nutritional value[edit]
Tatsoi contains high levels of vitamin C, carotenoids, folic acid, calcium and potassium.[4]
References[edit]
- ^ Report of a Vegetables Network: Joint Meeting with an Ad Hoc Group on Leafy Vegetables, 22-24 May 2003, Skierniewice, Poland. Rome: Bioversity International. 2005. p. 58. ISBN 9789290436799. Retrieved 16 March 2016.
- ^ a b Creasy, Rosalind (15 Mar 1999). The Edible Salad Garden. Vermont: Tuttle Publishing. p. 48. ISBN 9781462917617. Retrieved 16 March 2016.
- ^ "Sorting Brassica rapa names". Multilingual Multiscript Plant Name Database. The University of Melbourne. Retrieved 17 March 2016.
- ^ "Nutrition Facts for Tatsoi (Spoon Mustard)". HealWithFood.org. Retrieved 17 March 2016.
