Posted: 14/08/2015 at 08:00
We love it. I use it in a similar way to spinach - steaming the leaves and serving with butter and sometimes a grating of nutmeg.
If I've grown one of the varieties with the broad central rib (Lucullus is one) I take that out and steam it separately and serve with butter and black pepper, a bit as I would asparagus spears, and steam the leaves on their own.
Also great in a stir fry.
The thinnings early in the season are good in salads.
One of our favourite vegetables.