Green In Snow Mustard

Green in Snow is a Chinese variety of leaf mustard (Brassica juncea var. multiceps) producing medium-green, large, slightly serrated leaves with a mild but distinct mustard flavour. It forms a compact rosette that can grow 10–25 cm tall. Exceptionally cold-hardy, it tolerates down to around -10 °C and remains harvestable until snow covers it. It is a long-day plant and bolts readily if sown in spring — late-season sowing gives the best results.

Growing

Sow direct at 1 cm depth once soil is workable and temperatures allow. To avoid premature bolting, delay sowing until late summer when day length is shortening. Space plants 5–20 cm apart within the row and leave 20–35 cm between rows. Germination occurs in 3–10 days. Thin seedlings to final spacing once they develop their first true leaves.

Care

Water consistently to keep the soil evenly moist; dry spells intensify the mustard heat in leaves. No heavy feeding is required, but a balanced liquid feed every two to three weeks supports vigorous leaf production. Remove any flowering stems immediately if bolting begins to extend the harvest period. Mulching around plants helps retain moisture and moderate soil temperature.

Harvest

Begin harvesting outer leaves individually once the plant is established and leaves are large enough to handle. The whole rosette can be cut when it reaches 25–30 cm in height. Harvest continues until the plant bolts or snow covers it. Young, small leaves are mildest in flavour; older leaves carry more pungency.

In the kitchen

Young leaves are excellent raw in mixed salads, lending a gentle mustard bite. Older, more pungent leaves are best quickly wilted in a hot wok, stir-fried, or added to soups and stews where brief heat mellows their sharpness. The leaves pair well with sesame oil, garlic, soy sauce, and pickled vegetables.

Storing

Freshly harvested leaves keep in a sealed bag or container in the refrigerator for up to 5 days. For longer storage, blanch leaves for 1–2 minutes, cool rapidly, then freeze in portions for up to 3 months. Leaves can also be lacto-fermented or pickled in brine for several weeks.