Just because the weather has turned, it doesn't mean you should stop your gardening journey.
Tatsoi is a delight to grow in autumn. The cooler temperatures mean that it doesn't bolt (flower and run to seed) and there are less insects to deal with. With the weather being so wet and rainy in October and November though, the slugs are out in full force and can be a real nuisance.
I have also had success growing Tatsoi greens in the spring before the hot weather hits. At that time of year, it seems easier to control slug activity.
Here are some of my Tatsoi plants growing in a raised bed in spring. They grow well in fertile soil with plenty of organic matter. Fine mesh protection is what I use to keep them from the insects.
Tatsoi is a similar to Pak Choi (Bok Choy) but has thinner stems and darker green, round leaves. They have crunchier stems and have a stronger mustard flavour.
Smaller baby leaves can be used in salads to add a mustardy tang but I like to harvest whole heads too, although that often feels too much like a luxury. Plunged into boiling water, it only takes a couple of minutes for them to be cooked. They are then tossed through a dressing of sesame oil and light soy sauce.
