This category includes yu choy, mizuna, tatsoi, Chinese broccoli, etc. Flavors range from bitter and peppery to slightly sweet.
For the sake of the No-List, we categorize bok choy separately.
Tatsoi (spinach mustard) has dark green spoon-shaped leaves, a soft creamy texture and a subtle flavor. Much like spinach, tatsoi is extremely versatile.
Mizuna has glossy, serrated leaves and a narrow white stalk. It’s commonly used in salad mixes for its mild, peppery flavor that’s reminiscent of arugula.