To Buy:
Buy fresh, glossy, moist-looking bunches that are not wilting, insect damaged, or withered-looking. Look for crisp, white stalks with little brown discolouration at the end.
To Store:
Remove the string and the ends of the stalks and store in a plastic bag (unwashed) in the crisper section of the refrigerator for up to 4 days.
Tips & Tricks:
The Europeans consider the stalks a delicacy but I think they taste quite unpleasant. I would suggest removing them completely - even the slightly thick veins.
A serve of silverbeet is equal to about two cups raw or one cup cooked.
Cooking Tips:
Tear the green leaves along the veins to smaller, more manageable pieces. Add to plenty of salted, boiling water and boil for 2 minutes. Drain of all water and serve with a drizzle of olive oil and a little lemon juice.