Separate into leaves and remove the thick stalks. Wash the remaining stalks and leaves well in cold water and drain. Tie the stalks in a bundle. Blanch the stalks in boiling water for 2 minutes, the leaves for 1 minute. Drain and plunge immediately in a bowl of iced water to cool. Drain again and dry on kitchen paper. Shred the leaves.

Pack in convenient quantities in polythene bags. Remove the air, seal, label and freeze. Storage time: 6 months.