Often referred to as the new Spinach! This rosette pak choi has superb leaf quality over a long season. The dark green, thick and rather waxy leaves have a buttery texture and a slightly sweet flavour. A very versatile green, equally suited to being served raw or lightly cooked. To make it easy, just use tatsoi anywhere you’d use spinach, lightly steam or sauté it, wilt the leaves with a warm dressing, or add them to a soup at the end of cooking. Even when the plants are starting to go over at the end of the season its flower buds, especially when they are green and tightly closed, are a crunchy and edible treat.

Oriental Vegetables

In recent years, there has been an ever increasing interest in Oriental greens; this is in part due to us being adventurous in what we eat and grow, in part because of their health benefits and in part due to the ease and speed with which they can be prepared and cooked. Many can be tossed into stir-fry dishes, used in salads or added to a host of other meals.