A Green with Global History

Tatsoi (Brassica rapa var. rosulata) is part of the Brassica family, which includes bok choy, kale, and broccoli. It originated in China and has been cultivated across Asia for centuries, particularly in Japan, where it’s valued for both its tender texture and nutritional power.

In recent years, tatsoi has become increasingly popular among small farms and chefs in the U.S. — and for good reason. It’s resilient in cooler climates, grows quickly, and tolerates frost, making it a perfect fit for Western New York’s shoulder seasons. Farms like Groundwork Market Garden, Erbe Verde Farms, and Dirt Rich Farms often include it in mixed greens or harvest it as full heads with deep green leaves that form a beautiful rosette.

When the rest of the garden begins to fade, tatsoi thrives — which means it often shows up in FreshFix boxes when you least expect it, adding a touch of vitality to late fall and early spring meals.

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Small Leaves, Big Nutrition

Tatsoi’s mild, earthy flavor isn’t the only thing that makes it special — it’s also incredibly nutrient-rich. Like many dark leafy greens, it’s packed with essential vitamins and minerals that support overall wellness.

• Rich in vitamins A, C, and K: Supports immunity, bone health, and skin vitality.

• High in calcium and iron: Promotes healthy blood and strong bones.

• Loaded with antioxidants: Helps reduce inflammation and protect against disease.

• Low in calories but high in fiber: Keeps you full, satisfied, and energized.

In fact, tatsoi has one of the highest calcium contents of any leafy green — nearly twice as much as bok choy — making it a fantastic option for anyone looking to add more plant-based nutrition to their diet.

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Cooking with Tatsoi

If you’re new to tatsoi, think of it as a cross between spinach and bok choy — tender enough for salads but sturdy enough to hold up to heat. Its subtle mustard flavor adds just the right amount of depth without overpowering a dish.

Here are a few easy ways to use it:

• Raw: Toss young tatsoi leaves into salads for a mild, peppery twist. It pairs beautifully with citrus, sesame, or light vinaigrettes.

• Sautéed: Quickly wilt with olive oil, garlic, and a splash of soy sauce or lemon juice for a simple side dish.

• In soups: Add to miso, noodle, or rice soups just before serving for a burst of color and nutrition.

• In stir-fries: Use in place of spinach or bok choy for a tender, flavorful green that complements any protein.

• Blended: Toss a handful into smoothies for an easy nutrient boost — it blends as seamlessly as baby spinach.

Tatsoi also pairs wonderfully with other local favorites like mushrooms, scallions, and root vegetables, making it an easy addition to your FreshFix-inspired meals.

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Storage Tips

To keep tatsoi fresh and crisp:

1. Refrigerate immediately in a breathable bag or container lined with a paper towel.

2. Keep it dry. Excess moisture can cause leaves to wilt or spoil quickly.

3. Use within 5–7 days for best flavor and texture.

4. Revive wilted leaves by soaking in cold water for a few minutes before cooking.

If you can’t use it all right away, blanch and freeze tatsoi just like spinach — it will retain its nutrients and flavor for months.

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A Local Favorite with Global Flavor

Tatsoi may have ancient roots in Asia, but it’s thriving right here in Western New York. Farmers love it for its resilience; cooks love it for its versatility; and FreshFix customers love it for its tender texture and unique flavor.

Whether you toss it raw into a salad, stir it into soup, or sauté it with garlic and olive oil, tatsoi brings a bright, nutrient-rich twist to your seasonal meals. So the next time you spot those dark green, spoon-shaped leaves in your FreshFix box, you’ll know exactly what to do — and why this humble green has earned its place at the table.