Pickling the leaves is an option for long-term storage.
Place a leaf on the bottom of the dish and sprinkle with a layer of salt, continuing to alternate between the leaf and salt layer until done. Place in the fridge with a weight on top for 24 hours, and then wring out excess water. Store in fridge or freezer.
Easy Ways to Use
Wash thoroughly and dry.
Eat raw in salads, stir into risotto or sauté with garlic and oil and serve over pasta.