Tatsoi is a traditional, delicious, tender vegetable, which when fully grown has a compact, dense leaf rosette with spoon-shaped leaves. Harvest the young leaves after about 21 days and use it as a salad. The full-grown head can be harvested after 45 days.
Chinese cabbage is very healthy and versatile. It can be boiled, steamed, blanched, stir-fried, used in casseroles, added to soups, and finely chopped and used raw in salads and raw vegetables. It contains the vitamins: A, B2, B5, B6, B11, C and K. And the minerals: calcium, phosphorus, iron, potassium, manganese, magnesium, selenium and zinc. There are also many phytonutrients and few calories in this cabbage. Chinese cabbage is very tasty in combination with: rice, soy sauce, chicken, minced meat, beef, pork, butter, nutmeg, pepper, milk, ginger, cayenne pepper, cashew nuts, noodles, noodles, bacon, lemon juice, balsamic vinegar, cod, cheese and curry powder. And with other vegetables such as: leeks, onions, garlic, tomatoes, peppers, potatoes, mushrooms, shallots, carrots, shiitakes, sugar snaps and French beans. Chinese cabbage can be kept for a long time. Both in and outside the refrigerator, a whole cabbage can be kept for 2 weeks. After blanching for a short time, the cabbage can also be frozen for months (6). Semi-winter hardy annual.
