Sometime referred to as Rocket, arugula is known for having soft delicate greens with a mild-to-pungent spicy mustard flavor. As with all mustard greens, arugula makes for a wonderful salad balanced with goat cheese and fresh fruit, and the more lobey varieties have a beautiful leaf shape that looks gorgeous in salads.

This lime-green colored leaf with juicy white stems, also known as Tokyo Bekana, is somewhere between bok choy, mizuna mustard, and Chinese mustard, with a very mild sweet flavor. Young greens make for a glowing, delicate salad, and bunches make for a wonderful stir-fry.

Bok choy, known for its super thick juicy stems that are sweet and crisp when eaten raw and so juicy when stir-fried or served in soups. The super short squat little baby bok choy, or Shanghai Bok Choy, is often sautéed in halves and laid on top of white rice or being added into rich broths and bowls of ramen. Larger white-stemmed bok choys can be chopped into soups and stir-fries.

Also known as Chinese Broccoli, this green has full juicy stalks surrounded by broccoli-to-bok choy-like greens that sometimes has small broccoli florets on top depending on the season, perfect for stir-fries, soups, and sautées. Chinese Broccoli cross is the mother of broccolini, a similarly thick-stemmed broccoli with fat florets resulting from a cross with actual broccoli.

Also known as Gai choy or heading mustard, this green is somewhere between Bekana mustard, bok choy, and Napa Cabbage. It comes with a sweet juicy stem and mildly pepper greens, great lightly steamed or stir-fried or tossed into some hot broth.

This mizuna mustard variety is one of the deepest purple greens around, setting it apart from other red mizunas but with the same peppery punch. Absolutely gorgeous addition to salads full of creamy goat cheese and pears and a sweet tangy dressing to balance out the warmth of the greens. Stems are are also crisp and delicious, the entire bunch makes for a great quick stir-fry.

These super thin-stemmed, delicate, and somewhat frilly mustard greens are so tender with such a fresh crisp flavor. Green mizuna tends to be like a very mild to sweet arugula, whereas purple varieties tend to pack more of a peppery punch. Gorgeous addition to salads full of creamy goat cheese and pears and a sweet tangy dressing to balance out the warmth of the greens. Stems are are also crisp and delicious, the entire bunch makes for a great quick stir-fry.

This gorgeous purple-leaved green is sweet and tender like tatsoi or yu choy, not spicy like its other purple mustard cousins. Absolutely delicious and beautiful in stir-fries served with rice or tossed into hot broth for a quick wilt.

Although red mustard tends to have thick juicy stems much like a bok choy or tatsoi, its big deep red leaves have a strong peppery heat. Absolutely delicious in salads and stir-fries.

Much like bok choy but with slimmer stems and more robust leaves, tatsoi is a sweet and juicy green that is perfect in any stir-fry or soup.

Known in Spanish as berro, watercress is one of many quelites, wild and nutritious native greens that grow throughout the Americas. Watercress is a very delicate and mildly peppery green that wilts down very easily and is commonly added to soups and broths.

A super succulent mild green with supple sweet shoots that are somewhere right between broccoli and bok choy. Yu choy, also known as choy sum or yu choy sum, can be sautéed whole just with a little oil and salt, or with soy sauce or tamari, and eaten with rice, ramen, or a simple rich broth.