tatsoi


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tat·soi

 (tät′soi′)
n.
An Asian plant (Brassica rapa subsp. rosularis) of the mustard family, having dark green, spoon-shaped, edible leaves that grow in a dense rosette. Also called spoon mustard.

[Ultimately from a Chinese source such as Cantonese taap3 coi3; akin to Mandarin tācài) : Cantonese taap3, to fall down, in reference to its low, spreading rosette of leaves (from Middle Chinese thap) + coi3, vegetable; see bok choy.]

tatsoi

(tɑːtˈsɔɪ)
n
(Plants) a variety of Brassica rapa, a type of Chinese cabbage
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References in periodicals archive ?
A circlet of micro tatsoi, kale, mizuna, roses, sage, pansies, figs, berries and kumquat were enlivened with sesame oil and ginger with presumably Puck's half face peeping from the side of the plate.
A Midsummer Night's Dream: Titania Crown (Micro tatsoi, mizuna, roses, sage, pansies, figs, berries, kumquat, sesame oil, ginger) The trademark of any Liechtenstein dinner has always been that everything is made by someone in the family, and for this evening, Maymay prepared everything.
Think color, texture, and flavors: A base of baby spinach, a row of chopped red bell pepper, a layer of blue-green baby kale, topped with yellow corn, and finished off with chopped tatsoi (a.k.a.
mizuna, arugula, baby mustard greens, or baby tatsoi, cut into 3-in.
In terms of vegetable selection, Coleman found that dandelion, escarole, leeks, mizuna, mustard greens, parsley, sorrel, tatsoi, and turnip greens all met the chilling-resistant criterion in his area in Maine.
During the seven-hour debate 'MP' Hassan Tatsoi said that the issue of hydrocarbons rights should be solved before new tensions emerged, noting that Exxon research vessels will conduct surveys in the eastern Mediterranean.
1 (14-ounce) can full-fat coconut milk 1 1/2 tablespoons Asian fish sauce, more to taste Juice of 1/2 lime, plus more to taste 1 cup sliced red bell pepper 1 cup sliced snow peas or green beans 5 ounces baby bok choy, spinach or tatsoi torn into bite-size pieces Lime wedges, for garnish Optional garnishes (use all or any combination of the following): 1/2 cup thinly sliced radishes; torn basil, mint, or cilantro leaves; sesame seeds; halved hard-cooked eggs Preparation: 1.
Kiang-Spray, a gardening writer and gardener, describes 38 Chinese vegetables that can be grown and used for Chinese cuisine, such as bamboo shoots, watercress, amaranth, Chinese cucumbers, red beans, bok choy, ginger, and tatsoi. Organized by season and with general information on gardening in different seasons, each profile includes the plant's common name, Chinese transliterations, pronunciations in Mandarin and Cantonese, its botanical name, and planting, growing, harvesting, and cooking tips, along with 25 traditional recipes.
Living in the neighborhood are watercress, bok choy, all broccoli and cabbage varieties, choy sum, Swiss chard, tatsoi, arugula, rutabagas, radishes, Daikon, horseradish, kale, collards, turnips and their greens, mustard greens, and arugula.
The crops I'd recommend growing are turnips, bok choy, radishes, arugula, baby red Russian kale, and spinach as well as lettuce, mizuna, mustard, and tatsoi for greens mixes.