Over the centuries, East Asian gardeners have selected dozens of varieties of unique and highly useful brassicas. From bulging Chinese cabbages to bulbous Bok Choys to frilly Mizunas, it's hard to believe that all these diverse habits and colors are part of the same species. Tatsoi is one of our favorites. The lovely low-growing rosettes of deep green leaves proclaim this plant's nutrient density. Raw or cooked, its delicate flavor and tender texture belie an inner resilience: it heartily survives the cold, thriving into late fall and winter.
On top of all that, Tatsoi grows quickly: it can be harvested young within 3-4 weeks of planting, and fully-grown plants take under 2 months. It lasts well into the colder months and can be grown successfully all winter with protection. Once you've discovered its charms, your garden will never be without it.