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Rosette Bok Choy

Nov 21, 2011

I’d put bok choy on our list of vegetables for next season before realizing that it was already growing in the garden.

Tatsoi, a Japanese variant also known as rosette bok choy, shares the same spoon-shaped leaves and edible stalks as other types of bok choy. The plant will will form characteristic flat rosettes when grown in cool conditions, but will grow more upright and go to seed in warmer weather. If you are planning to let it grow to maturity, allow enough space for the full rosette to spread in. Ours is growing under cover, but it can survive severe frosts and heavy snow without protection — something to remember when planning our season extension planting for next year!

When picked young, the leaves can be eaten raw and are often found mixed with other salad greens. As it matures, tatsoi becomes tougher and stronger-tasting than other bok choys, and is tamed through cooking, becoming tender and mild. We had these sauteed with leeks, garlic, ginger, and Maine shrimp; deglazed with white wine, and finished with some toasted sesame oil.


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