What is it?

韭菜，与洋葱andgarlic, look something like an oversized scallion. They have thick, white stalks with slightly bulbous root ends, and broad, flat, dark green leaves. The flavor of a leek is like onion but more herbaceous, though not like any herb in particular. But while onions add a single-edged sweetness, leeks add both sweetness and vegetable flavor. This is why they give depth and complexity and why, as a stand-alone vegetable, they’re especially interesting and flavorful.

韭菜在与胡萝卜，洋葱和芹菜相同的联盟中很有用，它们为美味的馅料，炖菜，汤和炒菜提供了理想的基础。但是，韭菜丝质质地和草药甜味的独特组合也可以成为中心舞台。

如何选择：

韭菜are available year-round, but they’re at their best from early fall through winter and into spring. When buying leeks, look for firm, undamaged stalks and fresh-looking, brightly colored tops—the darker the tops, the older and tougher the leeks. The edible parts of leeks are the white and light-green portions (the dark-green leafy tops are usually cut off and discarded or used to flavor broths), so ideally, you want leeks with as much white stalk as possible.

如何准备：

清洁：由于韭菜在周围堆积的土壤种植，因此污垢和砂砾有很多机会在它们的洋葱状层之间定居。清洁韭菜的最简单方法是修剪根端和深绿色的顶部，并将其切成两半（或者，如果您想将整个韭菜的外观保留在菜肴中，则只需切入大约三分之二通过茎）。将韭菜的根端固定在冷的自来水下，然后将层填充，好像它们是一张牌一样。两次都在两次进行此操作，直到所有污垢都被冲走为止。

Cooking: While garlic, scallions, and onions can be tossed into a dish raw, leeks must always be cooked, and when grilled, they first need a short parcooking. And while some vegetables benefit from al dente cooking, leeks definitely aren’t one of them. Which isn’t to say that they should be cooked to death, but in order to get tender, velvety leeks, you must cook them until they’re soft or you’ll get a fibrous, indigestible result.

如何存储：

韭菜包裹在潮湿的纸巾中，并存放在冰箱中的塑料袋中，韭菜将持续至少一周。

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