Also called spinach mustard, spoon mustard, or rosette bok choy, tatsoi is an Asian variety of Brassica grown for greens. Tatsoi is native to China and as it has been cultivated in Japan for so many centuries that it is considered an ancient green. Long prized by the Japanese, the mild flavor of tatsoi adds a delicious, succulent crunch to any salad. Loving cool weather, tatsoi has been known to be harvested in snow. The leaves are ready for harvest 45 days after planting and continue to produce. Tatsoi has small, dark green spoon-shaped leaves and pale lime green stems. It has a soft creamy texture and a pleasant, sweet aroma. Though it’s related to the mustard family of greens, it is not sharp or bitter at all. Tatsoi displays mild spinach-like flavors with sweet and nutty undertones. Tat soi is most often eaten raw in salads. It's delicious in soups, or cooked (sauteed, boiled, or steamed) and served as an accompaniment to seafood, chicken, or tofu.  It is an important part of some Asian soups and stirred fried with salt and garlic make vegetable delicacy or in an important ingredient in some dressings. In some dishes it may alternate basil or may be used used along with lettuce and other greens. It has a low caloric plant that is rich in minerals and antioxidants that promote good health. Tatsoi is nutrient rich, containing calcium, potassium, phosphorous, iron, beta-carotene, vitamins A, C, and K, folate, fiber and phytonutrients. (Phytonutrients are becoming recognized as part of a nutritious diet that promotes long-term health. Phytonutrients can act as antioxidants, which help to prevent chronic diseases like cancer and heart disease.)