Leeks
Leeks are large sweet stalks vegetable, usually white or green in color. They are commonly used in many cuisine with their fregrant flavor. “Baby leeks”, another version of the common leeks, which feature thin stalks, can also be found in many supermarkets.
Other Names:
Poor man’s asparagus.
Season:
Leeks are available in the markets year-round.
Purchasing tips:
When purchasing, choose firm and smooth stalks, high-quality leeks always have crisp, and brightly colored leaves, so avoid wilted, yellowed, or slimy ones. Tender baby leeks with thin stalks are best choice if desired.
Storage:
Cut off the tough green tops and then wrap in paper towels, store in plastic bags and refrigerate for about a week or so.
Preparation and Usage:
Cut off the hard stem, then rinse thoroughly under cold running water to remove any dirt or sand. Cut into julienne, sections, or as the recipes direction, ready to cook. In Chinese cuisine, leeks are always serve as an ingredients to season the oil at the very beginning of each dish, usually combined with garlic cloves or ginger root.
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