Leek

Leeks are large sweet stalks vegetable, usually white or green in color. They are commonly used in many countries cuisine with their fregrant flavor. "Baby leeks", another version of the common leeks, which feature thin stalks, can also be found in many supermarkets.

Leek

Poor man's asparagus.

Leeks are available in the marlets year-round.

Choose leeks whose stalks are firm and smooth, 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.

Cut off the tough green tops, then wrap in paper towels, put in plastic bags and refrigerate for about a week or so.

Cut off the hard stem, then rinse thoroughly under cold running water to remove any dirt or sand. And then cut them 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, such as garlic cloves or ginger root.