Read these 10 Leeks, Onions and Garlic Tips tips to make your life smarter, better, faster and wiser. Each tip is approved by our Editors and created by expert writers so great we call them Gurus. LifeTips is the place to go when you need to know about Vegetable tips and hundreds of other topics.
1. Fill a long deep pan with water and add a few drops of lemon cooking juice or wine vinegar.
2. Cut off the root end and the top few inches of green. (most recipes call for only the white part, so save the green for broth, if you like) Slit it lengthwise so it unscrolls.
3. Loosen the layers, and soak the leek for about 10 mins. Rinse it well with fresh water and pat it dry with paper towels.
Growing garlic at home is very easy. Clear a small space in your garden or fill a few large pots with compost. Take a head of garlic and separate it into cloves. Push the cloves into the compost, pointy end up, to twice the depth of the height of the clove. Smooth over the compost and water gently. If you planted the garlic in your garden, mark the spot with a few sticks.
In large parts of the northern hemisphere, summer is not long enough to ripen garlic properly. To overcome this handicap, plant your garlic bulbs in late October or November. They can handle the frost and will reward you with full-size, sweet-tasting garlic come June or July.
In spring, follow your nose and pick wild garlic leaves. They are usually found in shady hedgerows or under trees. Chop the leaves and mix with softened butter for really superior garlic butter. Or peel an orange and whizz in the food processor with a handful of wild garlic leaves. Reduce the resulting slush over a low heat until it reaches a jam-like consistency. Mix this will an equal amount of softened butter - wonderful on a grilled steak!
|Sheri Ann Richerson|