Flavor: Slightly bitter, like mustard greens, but milder. Texture: Thick, dark green leaves with crisp, juicy stalks, not unlike bok choy. Best cooked: Added to soups, stir-fried, or sauteéd. Young tatsoi works well raw in salads.
Flavor: Slightly bitter, like mustard greens, but milder. Texture: Thick, dark green leaves with crisp, juicy stalks, not unlike bok choy. Best cooked: Added to soups, stir-fried, or sauteéd. Young tatsoi works well raw in salads.