Snow mustard greens can be eaten in many ways, and both fresh and pickled versions have their own distinct flavors

Snow mustard greens (potherb mustard) are one of the varieties of mustard greens, with narrow, elongated leaves and a slight pungent taste, named for their strong cold tolerance. In many regions they are also called snow vegetable, and they are a common leafy green in autumn and winter, with a wide variety of ways to eat them.

Fresh snow mustard greens are usually blanched in water before eating to remove some of the pungent taste; the blanching time should not be too long, so the leaves do not become soft and mushy. After that, they can be stir-fried plainly, quickly stir-fried with garlic, or cooked in soup with tofu and bamboo shoots; they can also be chopped and stir-fried with minced meat, or mixed into dumpling and bun fillings, offering a fresh fragrance that stimulates the appetite.

Pickling is the most classic way to eat snow mustard greens; once pickled, they are also called snow vegetable, with a yellow-green color and a salty, fresh taste. Common dishes include shredded pork stir-fried with snow vegetable, yellow croaker soup with snow vegetable, and tofu soup with snow vegetable; they can also be used to cook noodles or mix into porridge, and a spoonful of snow vegetable can multiply the umami of the broth. When pickling at home, pay attention to using a clean, oil-free container, store it in a cool place, and eat it only after it is fully pickled.

It should be noted that pickled snow mustard greens are high in salt; before cooking, they can be soaked and rinsed in clean water to reduce the saltiness, and people with high blood pressure and similar conditions should eat them in moderation. When selecting fresh snow mustard greens, it is best to choose those with intact leaves, emerald green color, and no yellow leaves. Whether eaten fresh or pickled, they can add a unique flavor to the home dining table.