The tougher outer stalks are the best to cook with – just pull them off at the base and use a peeler to remove any tough strings. The inner, more tender stalks are better for eating raw. Snap them off as you need them, then trim the ends and wash. The leafy tops can be used in salads.
Store it in a perforated bag in the vegetable drawer of the fridge and it should keep for around 2 weeks. Leave the stalks attached to the base until you’re ready to use them.
