How to choose the right leek?

On store shelves and other retail outlets, leeks can be sold in different forms. Most often it is implemented in the form of bundles, consisting of several pieces. Sometimes sellers wrap the onions with cling film or place them in containers. Buying such an onion is not worth it because of the likelihood of its spoilage and difficulties in assessing quality.

Leeks can be sold:

• piecemeal;
• in the form of bundles;
• in sealed packages (containers);
• in plastic packaging.

How to choose leeks

The appearance of leeks is considered the main criterion for assessing its quality. Sometimes it is not possible to feel its aroma due to the presence of additional packaging. Any defects on the surface of the bow are clearly visible and it is extremely difficult to lose sight of them.

What kind of leek should you buy:

• leek leaves are always green (closer to the base, they can be light, almost white);
• on leeks there are never natural spots, blotches and sharp contrasts of color;
• The “leg” of the onion should be light and clean (the lighter the shade, the richer and tastier the onion will be);
• the length of the white part of the bow should not exceed 6 cm (such a nuance is considered a kind of quality standard);
• the diameter of the onion stem should not be less than 1,5 cm (you should not buy too thick stems, they can be old and tough);
• leeks should have a natural shine (dull or too shiny onions should not be bought);
• the surface of the onion is always smooth and even (growths, empty or compacted areas are not permissible in this case);
• if the ends of the leeks turn yellow or you can see that they have been cut off, then the onion began to dry out;
• the color of the leek is quite dark (if the onion is light, then it may be dry or spoiled);
• the leg of a good leek should be cylindrical (a base that resembles a small onion is not acceptable);
• leek leaves should not be wet, slippery, or sticky (all these nuances indicate the beginning of the decay process, processing with chemicals or washing onions in order to hide defects);
• on leeks there should not be even the slightest damage (mechanical damage reduces the level of juiciness and accelerates the decay process, and damage by rodents or parasites can become sources of harmful bacteria).

If leeks are purchased in a package, then you need to check it for integrity and damage. At the same time, the onion should not give the impression of wet, dry or soft. Visually, it should look flawless and not contain the slightest amount of moisture on its surface or inside the package.

What leeks are not worth buying:

• if the leg of the leek is yellow, then it begins to deteriorate;
• if there are rotten spots on the leg or other parts of the leek, then you should not buy it;
• you should not buy an onion if its base looks like an onion and has a round or oval shape (such an onion will be less aromatic and juicy due to the beginning of the onion formation process);
• it is not recommended to buy soft or sluggish onions (such leeks are stored for too long and they will not be juicy);
• usually the decay process in leeks begins from the tip of the “leg” or from the middle of the leaves, so these places should be examined as carefully as possible;
• yellow spots on leeks can be signs of drying out, the use of chemical compounds to accelerate growth, or the result of improper storage;
• if a “peduncle” begins to form in the middle of the feathers, then the onion is overripe and will not be tasty (the peduncle may look like a thin stem or resemble a brush);
• do not buy onions with dirt on the base or feathers.

Leeks have traditional flavoring properties only if they are cut during a certain period of ripening. It is available all year round, but it is best to buy it during the colder months. In this case, there is a guarantee that the onion was grown in accordance with the rules, and chemicals were not used to accelerate its growth.