Bunched Leeks have a mild, onion-like taste.The edible portions of the leek are the white base of the leaves (above the roots and stem base), the light green parts, and to a lesser extent the dark green parts of the leaves. One of the most popular uses is for adding flavor to stock. The dark green portion is usually discarded because it has a tough texture.
HOW TO SELECT:
Look for leeks that have long, white stems. The best size for leeks is medium and they should appear crisp.
HOW TO STORE:
Remove any rubber bands or damaged leaves, wrap in a plastic bag and store in the vegetable crisper section of the refrigerator for up to 5 days.
HOW TO PREPARE:
Boil, grill or saute them. Often used in soups.