Vegetable

Tatsoi

A tier

Tatsoi forms a flat rosette of dark, spoon-shaped leaves with thin green stems—more spinach-like than upright bok choy, with a deeper mustard note and excellent cold hardiness. Often grouped with bok choy in markets though habit differs. Texture stays tender even when leaves are fully open. Use raw in salads, wilt lightly, or add late to ramen and miso soups. Survives light frost that sweetens the leaves. Choose tatsoi when you want a low, dark green rather than tall white ribs.