Strip the leaves from the stalks and cook them separately. The leaves can be used anywhere you would use spinach. Good wilted into soups, curries or risottos. The stalks need slightly longer boiling or braising and are wonderful vehicles for strong, fragrant sauces. Or combine the quick-blanched leaves and cooked stems in a cheesy gratin or as a filling for a summery tart.
Short shelf life - keep in a plastic bag in the fridge and eat within a couple of days
Country of origin
Grown in France.