All of these Asian greens are tender and succulent, but flavors vary from mild and clean to sharp and peppery. Some are deep green, others bright chartreuse. Leaf shapes can be large and broader than chard, or nearly as frilly as parsley. In traditional Japanese and Chinese cooking, these cabbages are lightly steamed or braised, but Americans are finding the young leaves to be ideal salad ingredients. Plant several kinds to get a mix of mild and pungent flavors. They combine well with regular lettuces, too.

Here are the best to try in your garden this fall. They are ranked from mildest flavor to strongest.