Go green: don't let the tastiest part of a leek go to waste | Waste Not (2024)

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Go green: don't let the tastiest part of a leek go to waste | Waste Not? ›

So look out for leeks with their tops intact: they are as flavourful, if not more so, than the white part. The tougher green leaves need to be finely sliced across the grain, but other than that, they can be used in much the same way as the rest of this fabulous vegetable.

FAQ: Can you eat the green part of leeks? Yes, you can eat the green part of leeks. While the white and light green parts are commonly used in cooking, the dark green leaves are also edible and can be used in various dishes.

Mostly just the white and light green parts are eaten, though the darker green parts have plenty of flavor and can either be cooked longer to tenderize them, or used when making homemade soup stock.

Found on the forest floors, wild leeks are easily released from the soft spring ground. “Both the leaves and bulbs are edible, and the most sustainable way to harvest them is taking the leaves only, leaving the bulbs behind.

Avoid leeks with cuts or bruises. The dark green tops of leeks should look fresh. Avoid leeks with yellowing or wilting tops. Choose smaller, younger leeks when you want to eat them uncooked.

Interesting Tidbits: POISONOUS PARTS: All parts but causes only low toxicity if eaten; can be safely eaten in small amounts, large quantities not recommended.

Prepare leeks - trim dark green tops and remove tough outer leaves from leeks and slice in half lengthwise, running under cool water to clean, dry thoroughly.

In soups. Leeks are famous for their ability to add depth to soups, stews, and stock. You'll find them in this Oyster Mushroom Soup, this Cream of Mushroom Soup, the Spring Leek Soup on page 163 of The Love and Lemons Cookbook, and the Vegan Potato, Leek & Artichoke Chowder on page 91 of Love & Lemons Every Day.

To be properly cleaned before cooking, leeks must be topped and tailed (roots discarded, dark-green parts removed), and the white and light-green parts sliced thin and left to swim in a water bath so as to encourage the removal of any clinging dirt.

Ramps are highly sought after, mainly due to their extreme seasonality. Even when they're in season, supplies are usually limited and quickly exhausted. As a result, ramps tend to be sold at higher prices than similar vegetables.

How to tell if a leek is good? ›

Good leeks should feel firm and look healthy from root to tip. The stems should be white—we eat the tender white parts, so the longer the better—with no dark or soft spots. The dark green parts should be very dark with no yellowing or brown spots. Avoid anything that's limp, wilted, or starting to shrivel.

Leeks belong to the allium family along with garlic, shallots, and all types of onions. The sharp flavor of raw leeks turns sweet and mellow when they're cooked—so sweet and mellow, in fact, that they can be eaten on their own, like a vegetable.

Leek tops, like the tops of most mature aliums, are tough and fibrous and have relatively little taste. Leek tops won't be inedible by any means, particularly if you slice them thinly, but the dish would likely have a better texture, or at least be about the same, if you left them out.

Magical Leek Soup is a broth made from boiling leeks in water. It is a mild diuretic and a secret diet food for French women for generations. The practice, as written by Mireille Guiliano in her book, "French women don't get fat" is to sip the broth throughout the day and eat the boiled leeks as the meal.

Wash the white and light green parts under running water or in a bowl of water. You may have to gently pull back some of the layers to get rid of all the dirt. Pat the leeks dry. Spread them out on lined baking sheet, and place in the freezer until frozen solid.

Many recipes for leek soup call for just the white part of the leek, probably to keep the soup a paler colour, but the greens have just as much, if not more, flavour, and colour the soup a brilliant light green.

You can either: Eat Them Raw: Like onions, raw leeks have a pretty strong flavor. But when they are very thinly sliced, they can be a nice garnish for soups, salads, roasted veggies, meats, fishes, or other dishes. Or you can also mix them into green salads, dips, or salad dressings.

What Part of the Leek Do You Eat? Typically, their white root ends are sliced up and pureed into soup or roasted or sautéed, while their tougher dark green ends can be added whole to soups or stocks for extra aromatic flavor.

If your leeks have gone bad, they'll often exhibit a few tell-tale signs. They may show signs of discoloration, becoming yellowed or darkened. A rotten smell or a slimy texture is a clear indicator that your leeks are no longer good to eat.