Call us on 01945 583033


Tat Soi is an Asian variety of Brassica rapa grown for greens. Tat Soi has dark green spoon-shaped leaves which form a thick rosette, the texture is a soft creamy and has a subtle yet distinctive flavour - a pleasant and sweet aroma flavor like a mild mustard flavor, similar to pak choi. Tat Soi is generally eaten raw, but may be added to soups at the end of the cooking period. It's a great source for Vitamins A, C, & K, potassium and calcium, beta-carotene, phosphorous, and iron.

Similary to many mustard greens, Tatsoi is most commonly harvested by hand to protect the delicate nature of the vegetable, ensuring little to no damage is done to the vegetable.

Tat Soi is already very popular in North American cuisine, and is now steadily gaining interest in the UK. In March 2014, Tat Soi was named the winner of the UK Grower Awards in the Best New Variety: Edible Crops. For the full list of 2014 winners please visit UK Grower Awards's website on, or visit our news section.


Rokewood Ltd grows and supplies UK Tat Soi all year, please contact us for more information.

Other Tat Soi Names

Also known as Tatsoi, Spinach mustard, spoon mustard, or rosette bok choy.

How To Prepare & Cook Tat Soi

Tat Soi should be stored in cold refrigeration, and isolated in the crisper drawer with other cold-storage vegetables. Tat Soi has a short shelf-life and will only last a few days. Store in plastic bag and wait to wash until eating or cooking.

Tat Soi can be eaten raw or cooked and makes a great substitute for spinach, lettuce, or any greens for a salad. When cooking Tat Soi, its best to steam or stir-fry with other vegetables or main dish.

How to make Tat Soi and Mixed Greens Salad, first wash and chop the leaves. Next toast available nuts-walnuts, almonds, cashews, or other. Top salad with toasted nuts and available fresh berries such as cranberries, blueberries, and others. Finally, Drizzle with oil, lemon juice, or sesame.

Try our other Tat Soi recipes: Stir-Fry Tat Soi

See also Kai Lan >>

Tat Soi
Tat Soi
Tat Soi
Tat Soi
Tat Soi
Tat Soi