Leeks are used in appetizers, salads, soups, side dishes and baked goods. This vegetable contains vitamins A, B, PP, E, H, minerals (calcium, magnesium, sodium, phosphorus, iron), and ascorbic acid, the amount of which does not decrease, but increases during storage.
When properly stored, leeks retain their beneficial properties and taste for a long time. To keep it fresh for as long as possible, you must follow the rules for storing and preparing onions for the winter.
Selection and preparation of leeks for long-term storage
Leeks are removed from the beds for the winter before the first frost. A dry and sunny day is chosen for harvesting.
The vegetable is dug up and carefully shaken off so that the soil does not end up between the onion feathers. Then it is dried so that no moisture remains between the leaves.
For storage, select whole, undamaged specimens with strong bulbs. Their roots are cut off, but the bottom is not touched. Without any roots, the onion quickly rots, so it is better to leave 1/3 of the length of the roots. Remove yellowed and diseased leaves, leaving healthy ones.
Briefly about growing leeks and spring onions
Perennial can be produced in several ways. Like many varieties of onions, it can be grown by sowing seeds in open ground and through seedlings. Seedlings are sown in a greenhouse in early January. If the goal is to get an early harvest, then growing batun is definitely worth doing through seedlings.
But if there is no rush in time or there are no conditions for growing seedlings, it is sown with seeds. Onion seeds should be sown in open ground as soon as the weather and soil structure make it possible to carry out planting work. If onions are planted by seeds, the maximum harvest will occur only after a couple of years.
Seed preparation and technology for planting perennial varieties
If you are planning a technology for growing perennial leeks in a greenhouse or greenhouse in the fall or winter (preparation for winter care), then it is worth considering that seed growth begins already at +2°C, but for the full development of seedlings a temperature of at least 22°C is needed and 10 hours of daylight. Taking into account the fact that seed is sown in mid-April, additional lighting may be required in the greenhouse. Planting nigella in the soil of a greenhouse is carried out in the same way as if you want to grow leek seedlings from seeds on a windowsill.
Perennial can be produced in several ways. Like many varieties of onions, it can be grown by sowing seeds in open ground and through seedlings. Seedlings are sown in a greenhouse in early January. If the goal is to get an early harvest, then growing batun is definitely worth doing through seedlings.
Fresh green onions are a tasty and healthy addition to a variety of dishes. It is put in salads, soups, and main courses. Hot and spicy onion greens have beneficial properties and pleasant taste. If you love natural products and care about the health of your family, then try drying fresh onions for the winter. This is one of the popular preparations, the preparation of which requires a minimum of effort and time.
History of green onions
Green onions were also used in Asia. According to some reports, nomads herding herds of animals were the first to notice this wild plant and began to eat its greens. And only over time it became clear that its white underground part is also edible. Later, onions began to be grown and cultivated specifically for their greens and roots.
In Ancient Greece, onions were considered a healing drug. It was believed that the bitter greens gave strength and endurance. In Rome, warriors necessarily ate a lot of this plant to gain health. Phoenician sailors always took with them supplies of this plant, which helped them fight scurvy. On ships, green onions were used dried.
Today, this vegetable and herb is recognized throughout the world and used in many recipes.
Where and in what to store
For the winter, leeks are prepared fresh, dried, frozen and canned.
Fresh vegetables are stored in the cellar, basement, refrigerator, on the balcony, using methods of laying in sand and trenches.
In the cellar/basement
Often a cellar or basement is chosen to store leeks, which can accommodate a large amount of product.
Only large plants are selected for planting. The roots are cut by 2/3, the leaves are left uncut or cut by 1/3.
Important! Unpruned leaves will turn at least half yellow during storage. They cannot be cut off completely, as they feed the false bulb.
Place the leeks in a vertical position in a container with a lattice bottom and place it on a shelf.
When stored indoors, maintain temperature conditions. At temperatures above +1°C, the onions will begin to rot. To preserve it for a long time, the room is ventilated 2 times a month.
In a refrigerator
The most beautiful and healthy vegetables are selected for storage in the refrigerator. The onions are washed and dried. Place in bags of 5-7 stems or pack in cling film. To allow the vegetable to breathe, small holes are made in the film and bags.
On the balcony
This option is used in regions with a mild climate, since leek can withstand temperatures down to –7°C. Plants are laid out in boxes in one layer, covered on top with insulating material that allows air to pass through. Vegetables are periodically inspected. Damaged plants are removed to ensure the safety of others.
In a ditch/trench
To store leeks in a greenhouse, dig a shallow trench. Onions are placed vertically in it and sprinkled with sand to a depth of about 5 cm. In winter, it is important to ensure that the temperature in the greenhouse does not drop below +1°C.
In sand
Sand is poured into a box or container in a layer of at least 5 cm, which should be slightly moistened. Leeks are inserted into the sand so that there is a distance of 2-3 cm between the plants. The free space between the vegetables is sprinkled with sand. The filled container is placed in a cool, dark place for storage - in a cellar or basement.
Preparing the refrigerator and freezer before freezing
Deep-frozen food can be stored for up to 12 months, so before loading it for the winter, the freezer compartment is thoroughly washed. A dish soap or a solution of regular baking soda is suitable for this. For 0.25 liters of water, 1 tbsp is required. l. soda or gel. Rinse off the soapy water thoroughly.
A clean camera must be wiped dry and turned on no earlier than half an hour later. After another 30 minutes, the freezer is ready to load.
Important! We must not forget that onions have a very strong and specific smell. It is transferred to other products in the same compartment. Therefore, leeks are stored in containers with tight-fitting lids or in plastic bags.
The most suitable temperature is -18°C and below. If you have any doubts about the operation of the freezer, it is advisable to contact a service center. It is better to prevent a problem than to detect it already at full load.
The first month after freezing, leeks will smell strong. To prevent other products from being saturated with this smell, the vegetable is stored in a tightly sealed package and, best of all, in a separate drawer in the freezer. After a month, the smell of frozen onions becomes less pungent.
Freezing leeks
The simplest and most affordable method of storing leeks.
The plants are thoroughly washed with running water and dried, cut into rings. The size of the cut depends on what dish you plan to add freezing to.
The crushed product is laid out on a cutting board or baking sheet and placed in the freezer for 1-2 hours. When the pieces freeze, they are placed in bags or containers.
Advice. Place the onions in small portions so that the product has less contact with warm air when opening the container.
Then the bags and containers are signed (with the date and name of the product) and put in the freezer for long-term storage.
Re-thawed product is not frozen.
Methods for storing leek root vegetables
Options for maintaining root crops in good condition are varied and depend on the available capabilities of the summer resident.
In the cellar
In the cellar, shelves are installed one above the other at a distance of 15-20 cm. Root vegetables are placed on them in one layer.
Important! Leeks should not be stored next to apples, as they cause rotting, and potatoes, as they quickly saturate the vegetable with moisture.
The cellar must be ventilated, which will ensure that there is no stagnation of air and eliminate the appearance of unpleasant odors.
Drying
Dry leeks in the oven or electric dryer. The vegetable is washed with running water and dried, cut into rings. Spread in a thin layer on a baking sheet or tray. Set the temperature in the oven to +45…+50°C, in the electric dryer – +65…+70°C. Drying time in the oven is 2-3 hours, in the dryer – 1-1.5 hours.
How to dry onions and turnips for the winter after harvesting
In order for onions to be stored well in winter, after harvesting they must be thoroughly dried:
- Before drying onions for storage for the winter, after removing them from the ground, we leave them, without trimming the feathers, on the beds for preliminary drying. The soil remaining on the heads will disappear.
- After a few hours, we remove the onion to a shaded, wind-blown place and keep it there until completely dry. If the weather is good, you can put it in boxes in a single layer and take it out in the sun. Drying time is about a week.
After we have stopped drying onions for the winter, we go through them, discarding diseased and insect-damaged onions. When storing crops in braids, we leave the feather; in boxes or nets, we cut it off, leaving a tail 4 cm long.
Not everyone knows that chopped onions can be dried by chopping them into cubes, half rings or rings no more than 5 mm thick. Dry the onion in any convenient way.
How to dry sliced onions for the winter
Drying in the fresh air
- Lay out the chopped onions on boards or cardboard.
- Place it in a shaded, well-ventilated place and leave to dry.
- Stir the slices occasionally to ensure even drying.
The onions should dry in the open air for about a couple of weeks.
Drying in an electric dryer
Drying chopped onions for the winter at home using an electric dryer is much faster than drying in air:
- Place the chopped heads on dryer trays.
- Turn on the device at 60 degrees.
How long will it take to dry onions for the winter in an electric dryer? About seven hours: the duration depends on the variety and how juicy it is. Dry varieties dry faster.
- Line baking trays with baking paper.
- Distribute the chopped onion evenly on the baking sheets.
- Before drying chopped onions for the winter after harvesting, preheat the oven to 60°C.
- We dry the raw material with the door slightly open, stirring it regularly, and it will dry properly.
The best recipes for leek preparations for the winter
Leeks are salted and pickled.
We invite you to familiarize yourself with the best recipes for preparing leeks for the winter.
Classic salting method
A simple and quick way to preserve leeks for the winter.
For preparation you will need:
- leek – 1 kg;
- salt – 50 g.
Step-by-step preparation:
- The onion is cut into rings, placed in an enamel bowl and lightly compacted.
- Add salt and mix thoroughly. If desired, add spices to taste.
- Cover with a lid and set the pressure. Leave in a cool, dark place for 3 weeks.
- The finished product is placed in clean glass jars and stored in the refrigerator.
Leek with hibiscus
Hibiscus gives the workpiece an unusual color and sour taste.
Required ingredients:
- leek – 200 g;
- water – 500 ml;
- vinegar 9% – 40 g;
- salt – 0.5 tbsp. l.;
- sugar – 1 tbsp. l.;
- hibiscus – 3 g;
- bay leaf – 2-3 pcs.;
- allspice peas - to taste;
- black peppercorns - to taste.
Cooking method:
- The white part of the leek is cut into large pieces.
- Prepare the marinade: add salt, sugar, allspice and black pepper, bay leaf and vinegar to boiling water.
- Dip leeks into the boiling marinade and boil for one minute. Add hibiscus to the marinade, boil for another minute and remove from heat.
- Place onions in a sterilized jar, add marinade, and roll up.
- The jar is sterilized in an air fryer for 10 minutes at a temperature of +150°C.
- Store in a cool, dark place.
Salted onions with beets
Georgian recipe - salted prasa.
Required ingredients:
- leek – 1 kg;
- beets – 1 pc.;
- leaf celery – 1 small bunch;
- salt – 1-1.5 tbsp. l.
Preparation:
- Leeks are washed under running water. Separate the cuttings from the leaves.
- Dip leek leaves into boiling water and cook for 2-3 minutes, drain in a colander. Then the cuttings are dipped into boiling water, boiled for 5-6 minutes and drained in a colander.
- Leaves and cuttings are placed in a container, filled with cold water and left for 2 hours.
- Remove the onion from the water, add salt, randomly chopped beets and chopped celery. Stir and leave for 2 days in a cool, dark place.
- Then the resulting mass is placed in glass jars and stored in the refrigerator.
Prasa is served as a separate dish or as an appetizer. To do this, squeeze it out and cut it into small pieces. Add chopped walnuts, cilantro and parsley, hot pepper, season with mayonnaise.
With sesame and soy sauce
An original and tasty recipe for pickled leeks.
For preparation you will need:
- leek stems - 2 pcs.;
- ground red pepper – 1 tbsp. l.;
- sesame – 1 tbsp. l.;
- soy sauce – 2.5 tbsp. l.;
- rice vinegar – 1.5 tbsp. l.;
- olive oil – 3 tbsp. l.;
- water – 1 l;
- salt – 3.5 tbsp. l.;
- table vinegar - 3.5 tbsp. l.
How to prepare:
- The leek is washed under running water. Shred into large pieces.
- The chopped vegetable is placed in a deep bowl, water, salt and vinegar are added. Leave for 2 hours.
- Then the liquid is drained. Add pepper, sesame seeds, soy sauce, rice vinegar and olive oil to a bowl. Mix everything and leave for 15-20 hours.
- The finished product is transferred to a glass jar and stored in the refrigerator.
The appetizer is used as an addition to side dishes.
Sequence of drying green onions
You can dry any green onion, but thick feathers contain more moisture, so the process may take longer. Greenhouse onions contain fewer useful substances, so you should focus on “garden and field” raw materials. There is a certain dual perception for onions: a large white onion with golden “scales” is considered a vegetable, and thin green feathers are perceived as a herbaceous spice.
The stems-feathers are sorted, the white bases with thin feathers are cut off. Onions are washed under running water; light dustiness is typical for all garden crops.
Wet drops are shaken off the feathers, and the onions are cut fairly finely. The cutting should be based on your preferences: some people like tiny onion squares, others like large pieces.
You can fill one electric dryer tray with whole onion feathers. Having dried such an onion, they grind it with their fingers into the finest powder, which is then used for its intended purpose: added to soup and omelettes, to minced cutlets and pate.
The other two trays are filled with chopped onions. Drying onions in natural conditions, on paper and on a windowsill, can take up to a week, during which the onion pieces will have time to become dusty. In addition, the onion smell will dissipate. An electric dryer is an excellent device for quickly preparing food.
The pallets are placed on top of each other and covered with a lid. The timer is set for 18-20 hours.
Dried onions become brittle and fragile, they crumble at the slightest touch. When pieces of dried onion fall into hot soup, they restore lost “elasticity” and retain their shape.
Store dried onion slices separately from chopped onion powder.
Fresh green onions are a tasty and healthy spice for many dishes. It is added to salads, soups, appetizers, and main courses. Spicy and pungent greens have many beneficial substances and pleasant taste. For lovers of natural products, I recommend preparing fresh onions for the winter. There are various ways to preserve grass for the winter. But one of the oldest and most proven methods is drying. Dried herbs have become a classic for storing for future use. Green onions are a very popular preparation that requires a minimum of time and effort.
For drying, you need to choose fresh onions that are bright green in color. If you have a vegetable garden, cottage or personal plot, then be sure to grow onions for harvesting for future use. In cold weather, dried herb will take you back to the warm hot summer, and the aroma will remind you of a pleasant time spent.
There are several ways to dry green onions at home. The main ones are drying naturally in air, in an oven and in a special device. The simplest and oldest method is air drying. This is a good method that does not require much cost or effort. To do this you will need clean paper or linen cloth. Not every home has a special device for drying, but oven drying will significantly reduce the time. Today I will tell you how to preserve the harvest of green onions for the winter by drying them in the oven.
- Calorie content per 100 g - 219 kcal.
- Number of servings - any quantity
- Cooking time: 20 minutes prep time and 2 hours oven drying time
Ingredients:
- Green onions - any quantity
There are several ways to dry green onions at home. The main ones are drying naturally in air, in an oven and in a special device. The simplest and oldest method is air drying. This is a good method that does not require much cost or effort. To do this you will need clean paper or linen cloth. Not every home has a special device for drying, but oven drying will significantly reduce the time. Today I will tell you how to preserve the harvest of green onions for the winter by drying them in the oven.
Leeks or “Pearl onions” are one of the richest vegetables in vitamins and nutrients. It contains vitamins C, E, PP, all B vitamins, provitamin, as well as fiber and protein. Not every vegetable can boast of such a composition. According to your taste, it can completely replace regular onions. In addition, if you store the vegetable correctly, you can get vitamins for the entire winter season. To do this, you need to know how to store leeks correctly.
The root vegetable has a lot of beneficial effects on the human body. Its taste and medicinal qualities are appreciated by many gardeners.
Impact on the body:
- normalizes cholesterol in the blood;
- eliminates problems in the digestive system;
- helps improve vision;
- eliminates anemia;
- normalizes the functioning of the respiratory tract.
Terms and conditions of storage
The shelf life of a vegetable depends on the method of its preparation.
At room temperature, the vegetable will be good to eat for several weeks.
The optimal temperature for storing fresh plants is from +1 to –1°C, relative air humidity is 80-85%. If the temperature and humidity conditions in the basement are maintained, the onions will remain in the sand for up to six months.
It will last the winter on the balcony, and the lowest temperature a vegetable can withstand is –7°C. The vegetable can be stored in the refrigerator for three to five months.
The frozen product is stored in the freezer for about one year.
Dried vegetables are stored in used jars in a cool, dark place. Shelf life – 1 year.
Canned and pickled vegetables can be stored for up to a year, then the taste of the preparation changes. They are stored in the refrigerator, cellar, basement and other cool, dark places.
Features of storage at home
Leeks prepared with vinegar can be stored throughout the winter season.
Did you know? In ancient times, leek was used not only as a tasty dish, but also as a therapeutic and prophylactic remedy for the vocal cords. Emperor Nero regularly consumed the vegetable to preserve his voice during oratory.
However, for this conservation it is necessary to provide appropriate conditions:
- cool, dry place, protected from direct sunlight and heat sources;
- temperature indicators - no higher than +15 °C;
- relative air humidity - 75–95%.
The optimal place for storing homemade winter supplies is considered to be a cellar or basement. When storing jars in a warm place, there is a high probability that the contents will begin to ferment and cause the lids to “break off.” It is recommended to store the salted vegetable only in the refrigerator, no more than two weeks.
Leeks are one of the most valuable and tasty vegetable crops, the peculiarity of which is the increased content of useful vitamins and minerals that are vital for human health. Preparing winter preparations will allow each consumer to enjoy the unusual taste of vegetables throughout the year, as well as diversify their menu with original and flavorful dishes.
Contraindications and possible harm of leeks
Children under 3 years of age are given onions only boiled. Leek should be used with caution in case of increased stomach acidity.
Fresh leeks should not be eaten:
- for ulcers, gastritis, exacerbations of other diseases of the stomach and duodenum;
- allergies to nickel or its compounds;
- diarrhea;
- cholelithiasis, obstructive jaundice;
- urolithiasis.
With excessive consumption, increased sweating and exacerbation of gastrointestinal diseases are possible. In lactating women, the taste of milk often deteriorates.
Difference between leeks and other species
Leeks have one difference from related vegetables: during storage, their vitamin C level increases 1.5 times. It is recommended to first keep a freshly picked plant in the refrigerator for a week, and then only cut it into a salad. This stimulates an increase in vitamin C levels.
Leeks and lettuce are most often confused. But the last plant only looks like onions, but belongs to salads. It does not contain phytoncides, so the smell of lettuce differs from the subspecies of lettuce.
How are leeks different from regular onions?
An ordinary vegetable has tube-shaped feathers (round or oval), the bulb has a lot of juicy thick scales and a hard husk. Non-salad varieties have a pungent odor and a pungent, pungent taste.
Leeks differ from onions in the shape of the bulb and leaves. The greens look like garlic feathers, there are no turnips. The taste is without bitterness, there is no pungent odor.
How is it different from onion?
The taste of the batun is pungent. The leaves are fist-shaped, like those of a common onion. The greens are juicy and do not become rough after cutting. Leeks have flat feathers, the taste is not so sharp; culinary experts value the white part more.
Application of leek
The vegetable is used in cooking, folk medicine, dietetics, and everyday life. Its properties accelerate weight loss and are suitable for skin care and medicinal cosmetics.
In cooking
You can eat leeks raw or cooked. They eat only the white part. The hard green part is not used.
Cooking secrets:
- no need to peel: leeks are cut 1 cm below the greens and 0.5 cm above the spine;
- the white part is washed under the tap to remove sand, kept in cold water for half an hour, washed again;
- young leaves are suitable for baking/stewing fish;
- leeks can be replaced with a salad variety of onions (the usual ones are first doused with boiling water).
There are many French recipes with onions. Fresh leeks are added to snacks, vegetable and fruit salads. It goes well with fish, potatoes, orange, and tomatoes.
Method for preparing stuffed onions:
- The core is removed from stems 8 cm long.
- The minced meat is mixed with onion, salt and pepper.
- The tubes are filled with the filling, placed on a baking sheet, greased with oil, sprinkled with turmeric and paprika, and covered with foil.
- Bake in the oven at 180 ºC.
- After 25 minutes, remove the foil and bake for 15 minutes.
The baked onions are immediately sprinkled with chopped cheese.
How to cook stewed leek:
- The onion is separated from the greens and roots, cut in half, and placed in a saucepan.
- Salt, pepper, add 400 ml of broth.
- Simmer for 20 minutes.
- Before serving, pour over creamy sauce. It is prepared from 100 ml of broth, parsley and 50 g of butter.
Vegetables fried in batter improve the taste of any dish. Served with beer, with garlic bread, as a side dish for soup, meat, and fish.
Watch the cooking video:
At home
Cutting the plant removes fishy smell from dishes, knives, and cutting boards. They also rub surfaces that smell unpleasantly like paint or varnish. Greens are laid out in ant habitats.
Dried leek leaves are added to fragrant bouquets to enhance the aroma in the kitchen. Combine with rosemary, geranium, tarragon, laurel branches, and basil.
In folk medicine
Leeks are rich in vitamins, acids, and elements. It is eaten fresh for vitamin deficiency and scurvy. The plant is also used for other purposes.
Treatment methods:
- eliminating the reaction to insect venom - the stem is rubbed on the site of a wasp, bee, mosquito, midge, flea bite;
- increasing immunity - 150 g of ground stem is mixed with 20 g of honey, eaten three times a day, 1 tbsp. l.;
- for acne or joint pain - chop the entire stem, apply a compress to the problem area, remove after 6 hours.
For type 2 or type 1 diabetes, it is recommended to drink fresh juice mixed with refined oil (can be used in salads). The product does not allow blood sugar to increase, prevents blockage of blood vessels, and inhibits weight gain.
Help for diabetics: the glycemic index is 15, and the insulin index does not exceed 25 units.
Onion culture in improving the body:
In dietetics and weight loss
Eaten for overweight and obesity caused by metabolic disorders or pathology.
Features of application:
- fresh vegetables in salads improve digestion and metabolism;
- fresh leek reduces the lack of nutrients while on a diet;
- Onion soup satisfies hunger and does not stimulate appetite.
A low-calorie diet is combined with physical therapy. This will speed up weight loss.
About losing weight with onions:
In cosmetology
Leeks are also useful, like onions. But it is gentler on the skin and smells nicer.
Directions for use:
- to strengthen hair - the juice of a fresh plant is rubbed into the roots and scalp, massaged, and washed off with shampoo;
- to strengthen nails, soften cuticles and calluses - apply a pulp from the stem, insulate it with film and a towel, wash it after half an hour.
A day before using onion cosmetics, be sure to do a skin sensitivity test to the vegetable.
Onion hair mask recipe:
