Red-in-Snow Mustard

Also green-in-snow mustard, hseuh li hung and variations (Chinese)

This mustard is called red-in-snow in books on Chinese food; thus one can only wonder at the blatant greenness of the loosely bunched, sharply serrated leaves, which resemble (but are not) a mizuna-dandelion cross. In Florence Lin’s Complete Book of Chinese Noodles, Dumplings, and Breads, the author explains that “the name should, of course, be green-in-snow, but since the Chinese love red, they put that color in the name.” One still wonders . . . but I can find no other explanation.