Tatsoi goes by several names, such as spoon mustard or spinach mustard. It’s only during the colder part of the season and you see the plant in its entirety that the name rosette bok choy makes sense. It’s rumored that tatsoi can survive under cover of snow, though we harvested these last ones, along with the remaining salad greens, chard and kale, rather than risk losing them all to the deepening cold.
Harvesting: Celeriac, leeks; last of the tatsoi, chard, kale, and salad greens.
Preserving: Canned chicken in broth, chicken stock; frozen Long Pie pumpkin.
Diary of a Tomato 
Beautiful tatsoi, love how it forms the rosette. Have not grown it in years, should consider for next year.
Yum – what a beautiful plant! This looks as though it would make a crunchy, green salad, or a nice addition to chicken soup?
Tatsoi really is beautiful. I wonder if I could get it to grow here during the winter – as in right now! it might be possible unless our current bout of freezing nights decides to stick around indefinitely. We’ve had a whole winter’s worth in one week already.
So beautiful, like flowers! I grew this one year, but didn’t get big rosettes like these. Will try again. XO, Angie.
Stunning, really stunning. I haven’t grown tatsoi before but I think I will, if only for its decorative qualities (I reckon I’ll enjoy eating it too though).
Almost too beautiful to be eaten, surely? Hang them up as Christmas wreaths! :)