Most leaves and stems are mild enough to make an attractive addition to salads. Garnish salads with buds or the yellow blossoms. Though the tender young flower shoots of any of the Asian brassicas can be delicious, choy sum types have been developed especially for their flower stalks and buds. For added color, try the purple-stemmed varieties. Larger leaves are best cooked.
Young leaves add visual appeal and flavor zest to salads.
Braise, steam, or stir-fry larger leaves. Vegetables in this group can look very different from each other. Some form tight heads or swollen edible stems. Most are leafy and similar to the mustard greens grown in southern states and to komatsuna. Giant-leafed types put color and zing in salads.