Storage: Wrap in a paper towel and place in an open plastic bag in the fridge.
Preparation: You can treat this vegetable like bok choy. Fill a large bowl or salad spinner with cold water, add the gunsho, and swish it around to remove sand and dirt. Wait a minute to let the sediment settle to the bottom, then pull out the gunsho, dump the water, and repeat gunsho is clean. Dry thoroughly by rolling with towels.
Taste: Sweet, mild
Nutritional Benefits: Gunsho is one of the most nutrient-dense foods in the world, and it is specifically beneficial for its calcium availability. It is lower in oxalate, a substance that binds up calcium and prevents it from being absorbed, than most other leafy greens. It is also abundant in cancer-fighting polyphenols. Like all cruciferous vegetables, more cancer-preventative compounds are produced when gunsho is chopped before using.