4oz bags will keep 3 to 5 days when unwashed, wrapped in a damp paper towel, and stored in a plastic bag in the refrigerator. The greens can also be blanched, rinsed with cold water, and frozen for extended use.

The leaves also have a smooth, soft, and semi-crinkled surface displaying prominent veining that connects into a white or green stem which are crisp, aqueous, and tender, similar to the texture of celery heart. Raw it has a mild, sweet flavour with nutty, tangy, and mustard-like nuances. When cooked, the leaves soften into a texture reminiscent of cooked spinach and develop a neutral, green earthiness. Young leaves are often favoured for mixed salads and are an excellent accompaniment to other greens such as spinach, arugula, watercress, pea shoots, and mizuna. This green can also be layered into sandwiches, torn and used as a topping over pizza and tacos, or blended into pesto as a unique variation. The crisp greens can be incorporated as a substitute in recipes for bok choy, and when young, the tender leaves can be used in place of spinach. It’s also frequently utilized in lightly cooked preparations, including stir-frying, sautéing, steaming, and braising. The leaves and stems can be chopped and baked into quiche, stir-fried with other vegetables as a side dish, sautéed as a bed of greens for fish, wilted with warm sauces or dressings for a softer consistency, or mixed into soups just before serving. Try it pickled to extend its shelf life and served as a fermented flavouring in stir-fries, soups, and noodle dishes.