I set out to find out how to use the leaves and found they can be used in a variety of delicious ways.

1. Julienne (long thin strips) and deep-fry them in a tempura like batter. Crumble them and use them as a topping on soups and salads, like bacon bits. (via Thrifty Fun)
2. Freeze them to add when you’re making soup stock.
3. Enclose herbs in a green leek blade and tie into a packet for a bouquet garni. (via Vegetable Gardener)
4. Add them to a stir-fry. The tough green leaves can withstand the high heat of this method, but must be stirred constantly and cooked briefly. (via Vegetable a Month)
5. Use them as a “rack” under roasted meat or chicken. It adds a little flavor to the drippings and raises the meat slightly from the pan. Discard them before using the drippings for gravy. (via Serious Eats)
6. Add them to the bottom of a bamboo steamer to impart flavor to lean fish and chicken. (via About.com)
7. Use to make a Leek Tart.

Source via Mother Nature Network

Stop Food Waste

Thank you for passing by! 🙂 Did you like this post? Did you find it useful or inspiring? If so, please take a moment and support our blog so we can continue doing what we love.

ecogreenlove is a completely free website that offers information, tips and guide to live a more sustainable life. We are two persons doing everything: from research, design, P.R. to posting on social networks.