~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.
