Boil them just so as you can pull off the Leaves and the Choke, cut them from the Stalk, lay them on Tin-plates, and set them in a very cool Oven, and repeat it till they are quite dry; then put them into a Stone-pot, and tye them down. Keep them in a dry Place; and when you use them, lay them in warm Water till they are tender. Shift the Water two or three times. They are fine in almost all Sauces cut to little Pieces, and put in just before your Sauce is enough.