Taste:

Leaves are crisp and peppery with gentle wasabi warmth. The attached petioles provide a juicy crunch with a peppery finish - imagine if celery and ginger had a baby.

Uses:

Both leaves and petioles are a versatile ingredient that can be served cooked or uncooked.

The leaves and petioles can be used for pickles, tempura, wraps/”쌈”, salads, pesto, chimichurri, sandwiches, soups, sushi, and garnish.

Storage:

For optimal storage, keep the bunch dry and refrigerated in an airtight container. For best quality, use within a week and wash just before use.