Dating back to the 15th century, this stunning Asian heirloom vegetable makes not only a highly ornamental plant, it is also rich in potassium, calcium and vitamins A and C. Tatsoi is much more nutritious than the pak choy. The mild and tender emerald green leaves can be eaten raw in salad. Large rosette leaves and sweet stalks are good in stir-fries and tasty boiled.
The tatsoi flowers also have a really nice flavor to them. They are not as delicate as they look and taste wonderful sauteed with garlic, ginger, and little soy sauce. 43 days, cold hardy annual.
Great choice for culinary container gardens.