The green parts do not have much taste, and can get a little bitter in recipes. Try using them next time you bake some salmon, or other fish. Put down a bed of leek tops, some garilc and ginger (or dill or whatever you are into at the moment), place the fish on top, add a bit of water or broth, cover and braise. The leeks impart a subtle green oniony flavor.
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timeasmymeasure
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Date: 2006-06-27 09:56 am (UTC)