My Winter Garden - Part One
My favourite garden resident at the moment is Tat soi (sometimes written as tatsoi). It is unmistakeable as it grows - little bouquets of lush, dark green, spoon-shaped leaves. The leaves are firm yet soft, with a mildly-sharp, slightly spicy flavour.
Tat soi is a well-loved Asian green that goes by many names including flat cabbage, rosette bok choy, and spoon cabbage. It's a member of the brassica family which includes broccoli, Brussels sprouts, collards, and kale.
I bought a decent sized bag of mustard-like seeds, and planted a spoonful of them 'broadcast-style'. When they (rapidly) sprouted I thinned them out, and then just waited for them to come to size. They are just so easy to grow.
Tat soi tastes like a milder version of mustard greens and has a texture similar to bok choy. It's low in calories yet high in minerals, vitamins, and health-promoting antioxidants.
Tat soi is most often eaten raw in salads. I pick the biggest individual outer leaves so the plants keep producing, and throw them in everything - soups, braises, salads and stir fries. Just delectable!