Asian mustard (Brassica rapa rosularis) having a rosette of edible dark green spoon-shaped glossy leaves also : the leaves.

Sow tatsoi in spring and again in late summer for harvest in fall. Sow in double rows, with rows spaced 10 inches (25 cm) apart. Plant seeds 2 inches (5 cm) apart and barely cover them with soil. Gradually thin to 8 inches (20 cm) apart.

Tatsoi is a very versatile green, equally suited to being served raw or lightly cooked. To make it easy, just use tatsoi anywhere you'd use spinach. Lightly steam or sauté it, wilt the leaves with a warm dressing, or add them to a soup at the end of cooking.

40 Day Rapini: Plant has small inflorescences with the most tender leaves that are used. They are sown all year round according to areas and are harvested according to the resp, negative cycle of 40 to 120 days after sowing.

Packet: 9 grams of seed

Choi-san: Very popular for Chinese cuisine. Harvest a whole plant when bolting. Oblong leaves are erect and thick with slender petioles

Cantonese pak choy, Chinese flowering cabbage, Chinese soup green, edible rape, flowering Chinese cabbage, flowering pak choy, mock pak choy, yellow flower choy sum.

Other names for this Asian vegetable...

China:  hon tsai tai, hong tsoi sum, hong cai tai, yu choy, zi cai tai, cai tai, cai tsai, cai xin, choy sum, pak tsoi sum, pei choy sum, tsai hsin, tsoi sum, yintsai sum, you cai, yu choy, yu choy sum, yui tsai

Japan:  beninabana, kosaitai, saishin

Korea:  yuchaeip

Malaysia:  sawi bunga, sawi manis

Thailand:  pakaukeo, pakauyai

Vietnam:  cai ngot, zaub ceg ntev

60 Day Rapini: Plant has small inflorescences with the most tender leaves that are used. They are sown all year round according to areas and are harvested according to the resp, negative cycle of 60 to 120 days after sowing.

Packet: 9 grams of seed

Late variety, very productive, also known as broccoli or top of turnip

It is a type of turnip whose inflorescences and the tender part of the stem with the leaves are used

The plants are cut 5-10 cm from the ground so that it can drive other numerous axillary jets from the base of the stem

Sowing: from September to the end of October in rows 30 cm apart

Harvest: about 120 days from sowing

Juicy and crunchy with sweet bitter flavor. 

Young stems can be sweeter. Mature stems more bitter.

Serve with garlic sauce, soups, stir-fry, wok

Red stem type. 

Red Chinese Flowering Cabbage Bok Asian

Lightly steamed or boiled, chrysanthemum greens have a mildly grassy, herbaceous taste with stalks that are sweet and slightly crunchy. The greens are common additions to sukiyaki and shabu-shabu, and are also very good in soups.

Hon tsai tai is an Asian leafy plant that has dark green leaves with purple veins. Interesting to this plant are the stems, which are a rich deep purple color with tiny yellow flowers. Hon tsai tai has a flavor very similar to broccoli raab, but not as strong: it's sweeter in flavor with a more delicate textured leaf

Hon Tsai Tai is a type of leafy green vegetable, also known as purple choy sum, known for its purple stems, dark green leaves, and yellow flowers. It is a descendant of Chinese flowering cabbage, closely related to yu choy, and has a mild, sweet mustard flavor similar to broccoli rabe but with a more delicate texture. It can be eaten raw or cooked, is used in stir-fries, soups, and salads, and is entirely edible from stems to flowers. 

Appearance: Dark green leaves with purple veins and deep purple stems. It produces small, yellow flowers.

Flavor: Sweet and mild with a hint of mustard, similar to broccoli rabe but less strong.

Texture: Delicate leaves and crunchy stems.

Uses: All parts of the plant are edible and can be eaten raw or cooked. It is common in stir-fries, soups, and salads.

Growth: It is a fast-growing, cold-hardy, and disease-resistant plant.