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

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.