TATSOY

Tatsoy cabbage (Brassica rapa var. rosularis) is a leafy crop that is becoming increasingly popular among health-conscious food lovers and culinary experimenters. This variety is characterized by its early maturity: the full maturation cycle takes 45-50 days, however, the first young leaves can be harvested as early as 23-28 days after germination. The plant forms a rosette of dark green leaves with petioles up to 40 cm in diameter and 15-20 cm in height. The leaves have a delicate, piquant taste with light nutty notes, making them a versatile ingredient for various dishes.

Tatsoy is a rich source of vitamins A, C, K, group B, and beta-carotene, as well as minerals—calcium, potassium, magnesium, phosphorus, and iron. Due to its high fiber and antioxidant content, this cabbage contributes to strengthening the immune system and maintaining health. The crop is frost-resistant down to -10°C, allowing it to be grown year-round both in open ground and at home—in boxes or pots.

In cooking, tatsoy leaves are widely used fresh for making salads, smoothies, and sandwiches, and are also suitable for stewing, frying, and adding to soups and stews. To maintain freshness, picked leaves are recommended not to be washed before storage. Thanks to its taste qualities and beneficial properties, Tatsoy cabbage will become an excellent addition to your diet and diversify your menu at any time of the year.