Fatty Seeds - Tatsoi

Tatsoi is a small low-growing plant that forms a rosette of petite spoon-shaped leaves and available year-round. It has short pale lime green stems that are succulent and tender, likened to those of a celery heart. The emerald green leaves are glossy and convex with subtle veining. Raw Tatsoi displays sweet yet nutty flavours and a mineral finish. 

It is a variety of Chinese cabbage that is commonly known as spoon mustard, spinach mustard and rosette bok choy. It is treated as a cut-and-come-again leafy vegetable, allowing for multiple harvests on a single plant. The plant's maturity is signalled by flowering shoots arising from the foliage. Eventually, the plant will sprout seeds, marking its life cycle's migration. The seeds can be saved and used for future crops. 



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Nutritional Value

Tatsoi is a good source of vitamins A, C and K, carotenoids, folate, calcium and potassium. 


Tatsoi is a very versatile green and may be used similarly to spinach, raw, steamed, sauteed, braised or stir-fried. It makes an excellent accompaniment to other salad greens such as spinach, arugula, watercress, pea tendrils and mizuna. Its tangy and peppery notes pair well with citrus, crisp cool ingredients such as apple, fennel and mint, warm flavours that are abundantly found in chiles, garlic and allspice. Pair tatsoi with ingredients rich in umami such as scallops, mushrooms, seaweed, sesame and braised meats. Fermented ingredients such as fish sauce, soy sauce and vinegar are also complimentary matches. Once cooked, it develops a warm earthiness similar to spinach. 

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