Storage Tips

  • Eat soon (up to 1 week)
  • Store in a cool, dry place temporarily or in fridge 5-7 days. 
  • To freeze: blanch in cubes or discs for 4 min, cool, dry, and freeze. 

Easy Ways to Use

  • Wash & remove stem, slice or cube. 
  • Use in curries, soups, stir-fry, mix with pasta and sauce, roast, cook, grill on kabobs, or slice on top of pasta.