Posted on: Wednesday, October 24, 2001
Cook's Tips
Tie yourself a bow of green onion
The tops of leeks and green onions make great "ribbon" for tying bundles of matchstick-cut vegetables (such as carrots, celery or zucchini) or little nosegays of fresh herbs or wild greens. Or leek strips can be tied into bows for garnishing. Clean leeks and green onions, cut off white part and reserve for other uses. Immerse green parts in boiling water just long enough to soften. Pat dry, cut to desired width and tie.
— June Budgen, "The Book of Garnishes"
