Description
June – February
Best eaten as soon as possible after harvesting, but if needs must keep in a paper bag in the fridge for 3-4 days (the chill will help ward off bitterness).
Trim away the thicker parts of the stalks, chop coarsely and steam or boil in salted water for a few minutes as you would with spinach or cabbage. If you’re growing it yourself, tiny leaves can be tossed raw into salads.
Pork, pulses and beans, in soups, stews and stir fries.
