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Old 07-08-2019, 04:07 PM
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ftg is online now
Join Date: Feb 2001
Location: Not the PNW :-(
Posts: 20,307
Another vote for lighter green for raw eating. Thick, juicy stalks. If you can see well into the bunch, pass.

The scrawny, darker green ones are for cooks who like bitterness and fiber.

OTOH, it is easy to go too pale. Then the stalks are floppy and off-tasting.