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Kitchen Tips : Onions, Garlic, Leeks, Celery, Asparagus and more.

Updated on June 28, 2017
Always buy fresh vegetables.
Always buy fresh vegetables. | Source

General information

We all cook with onions garlic and other root vegetables at some time. We can use them to add flavour to other dishes such as stews, pasta, curries salads and many others. Garlic has health benefits and leeks contain vitamin C calcium and iron. Flavours can vary between yellow onions, red onions, shallots and pickled onions each has it's own flavour. When buying vegetables always choose carefully, look for bright colour be wary of blemishes or soft spots. Garlic bulbs should be plump and the skin absolutely clear also any signs of sprouting on the vegetables means. stay clear.

We should also be aware that when buying celery it should appear to be tightly packed and of course the stalks must be free of blemishes. Asparagus comes in three types; white, green and purple they should be bright. firm and straight. As before all should be eaten as freshly as possible.

Celery can be stored in the fridge for up to two weeks - Asparagus can be stored in the fridge for up to two days, be sure to stand in a glass with a little water in the bottom and cover with a plastic bag having first made a few small holes in it.

Now a few cooks tips to help you on the way.

When peeling garlic bulbs, drop them into boiling water for a minute or so, the skin will loosen and can be removed so much easier.

Prevent tears when cutting or slicing onions leave the root end intact. This sometimes helps, not always but sometimes.

When cleaning leeks trim of the ends at the top. Cut the leek down from the top to the beginning of the white head you are the able to spread the leaves and rinse with cold water.

To rid your hands of the smell of onions and garlic, rub the with a little ginger if you have it. If not there is always the old standby lemon juice.

If you celery seems limp after storage, stand it in cold water for a while before serving, remember celery should always be crunchy.

Yes I know so much of this hub is obvious.

Many readers will consider this hub of limited value due to their own experience. Please keep in mind that every day someone somewhere is starting on their culinary journey. This hub is for them; I hope it is of value to someone and I wish them well in all their trials, tribulations and pleasures in preparing food to the very best of their ability.


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    • old albion profile imageAUTHOR

      Graham Lee 

      2 years ago from Lancashire. England.

      Hi Lena. Thank you for your visit and welcome comments. It makes such a difference when nice people make nice comments.


    • old albion profile imageAUTHOR

      Graham Lee 

      2 years ago from Lancashire. England.

      Hi John. Thank you for your valued visit and comment. Lovely to hear from you.


    • Jodah profile image

      John Hansen 

      2 years ago from Queensland Australia

      Thanks for the tips Graham, especially how to store asparagus in the fridge.

    • Spanish Food profile image

      Lena Durante 

      2 years ago from San Francisco Bay Area

      Nice tips! Another way to get the skin off your garlic cloves easily is to simply put them in an empty glass jar, screw on the lid, and shake them for bit. Dump them out, pull off the loose skins, and then put any cloves that still have skin on them back in the jar and repeat. Very handy when you have a lot of cloves to peel at once!

    • old albion profile imageAUTHOR

      Graham Lee 

      2 years ago from Lancashire. England.

      Hi Bill. Just in time for your picking Bill. Thanks for your valued comments I appreciate them.


    • old albion profile imageAUTHOR

      Graham Lee 

      2 years ago from Lancashire. England.

      Hi Flourish. Thank you for your valued visit and comments.


    • FlourishAnyway profile image


      2 years ago from USA

      I found the descenting tip especially helpful! Not everyone knows what you presented so thank you!

    • billybuc profile image

      Bill Holland 

      2 years ago from Olympia, WA

      Our garlic is just about ready to pick, so thank you for the primer. It's always nice seeing a new article from you, Graham, so thank you and Happy Tuesday from you.


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