- ~20 lbs
- Leek aka "Garden Leek", "Da-Suan-Miao", "Jiu-Cong", "Bian-Cong", "Yang-Suan-Miao", "大蒜苗", "韭葱", "扁葱", "洋蒜苗"
- Leek is white at the base and transitions from light green to dark green at the top. With a thick base that moves into flat leaves at the top, leek looks a great deal like green onions though they are much thicker and larger in size. Leek is generally twenty to thirty-nine inches in height and harvested when the base reaches one inch in diameter. It has a sweet, oniony flavor that is a great companion in soups, casseroles, and salads. Leek is available year-round.
Handling Tip
Selection
- Leek is straight and firm with a smooth pearl white base without cracks and bruises.
- The leaves are dark green and not wilted.
- The cut bottom should be flat, because rounded bottoms may indicate prolonged storage.
Storage
- Leek should be stored at 32°F (0°C) with a relative humidity of ninety-five to a hundred percent with mist.
- The typical shelf life is two to three months. The high relative humidity is essential to prevent wilting. High temperature leads to yellowing and rapid decay.
- Leek is an odor producer. Do not store leek with odor-sensitive products. Especially fig and grape.
- Leek is sensitive to ethylene, a naturally occurring gas that regulates ripening. Leek should not be stored with high ethylene-producing products to extend shelf life and avoid softening. Leek produces a very low level of ethylene.
- Leek is not sensitive to chilling injury and should be stored as cold as possible without freezing.
Recommended for the LEEK
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