When does Tatsoi bolt and when to terminate?

The downstairs garden is probably not far off this point, having taken a look.

I'll see how difficult things are with this one, before deciding on the downstairs garden. I think it's a month behind this one, so if this one is difficult, I won't give the downstairs one much more time.

pfunnyjoy, when you terminated the Tatsoi, was the thick stem wider both above and below the hole in the deck?

My AG plants usually do that, rather than crack the deck. I think that the plastic pod baskets keep the stems contained. But like you, I'd rather be safe than sorry--especially since you have plenty of tatsoi.

Plant roots can crack concrete, but I don't know whether they can crack plastic like that in the AG baskets.

I am not familiar with tatsoi, but the pictures I have seen here make it look good.

What do you do with it?

Cook it? Or make it into a salad?
.
Is is like lettuce? Or spinach? Or cabbage?

And how is the yield compared to lettuce?

(I did look it up on wiki, but I really want to know how real people use it.)

Thanks.

I have cooked it, used it in salad, eaten the occasional leaf right off the plant, and juiced it in green juices.

Sometimes I just toss it in with scrambled eggs for some wilted greens, other times I get fancier and sautée it in olive oil with onions, garlic, and cherry tomatoes as a side to my eggs. It could be nice in stir fries, probably would be good in curry or soup, anywhere you might like a mild green. I don't juice it by itself, but in combo with other green veggies, and it is a lovely addition to a green juice! I'm sure you could also put it in a green smoothie.

Tatsoi is from the brassica family, a cruciferous veggie, and so related closest to cabbage. It tastes like a very, very mild mustard green. A little more bite than spinach. It has more body to the leaves than lettuce, but less so than cabbage. Fairly close to spinach for feel. Not entirely dissimilar to baby bok choy to which it is also related.

Unlike spinach, Tatsoi is a low oxalate green, which makes it a green you don't have to worry about how much you eat, whereas spinach is high oxalate and may be problematical with those who are sensitive to that or prone to kidney stones. Tatsoi, like spinach, is also highly nutritious. 

As long as you give it plenty of nutrition, it gives great yield. My plants were started from seed on October 5th. They have not bolted and give nice harvests once mature. You remove the lower leaves, which you can gently tear off the stalk. I usually need to harvest some about every 3-4 days.

I think they can also be grown as microgreens, though I haven't tried that yet.

You are welcome!

I lost my Tatsoi seeds (hopefully temporarily) ... meanwhile, I've got a garden planted with a Tatsoi/Komatsuna cross called Chijimisai. I have a sneaking suspicion this will also be a nice green and equally easy to grow. I'm seeing green in the pods on day 2 so it sprouts as fast as Tatsoi.