In article
>,
Dan Abel > wrote:

> In article >,
> Omelet > wrote:
>
>
> > Glad to see I'm not the only one that eats the green part of the leek.
>
> I've posted about this a couple of times. I tried making potato and
> leek soup, and cooked the green part separately (in chicken stock with
> some butter, like the white part). When I added some green part to my
> soup, it tasted just the same. Obviously, you need to cut off the dried
> and tough part, if there is any.

Iirc, we ran an entire thread on it. I'm glad you tried it. Too many
people think that leek greens are only good for stock.

>
> The only reason, in my mind, to only use the white part in something, is
> if you want the final product to be all white. It always bugs the heck
> out of me when my wife or daughter takes half the leeks, which often run
> US$1.99 a pound, and toss them in the compost.

Indeed...

It's why I rarely eat the things. They are expensive. I ought to
consider growing some. :-) As a general rule, most onion type plants are
easy.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


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