Tatsoi (Botanical name Brassica rapa) is a close relative of chinese cabbage and bok choi. It has dark-green, spoon-shaped leaves, a subtle peppery flavor, and a crunchy texture. Originally cultivated in Southern China, tat soi is a cool weather crop that is grown in the spring and fall in the Northeast.
Tat soi can be eaten raw, tossed into salads (you can chop larger leaves), or as a garnish on sandwiches. It can also be cooked, and added to sautes, stir-fries, or soups.
Source: Just Food
Photo credit: sleepyneko on flickr via a Creative Commons license.
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