Did67 wrote: My leeks, although green beyond a dozen cm, melt like butter, and not the shadow of a trace of fibrosity, bitterness, acidity, pungency!
the green is fibrous and has a strong smell of leeks, very good for soups and dishes typed as potofeu and various hotpot ...
the white remains for me a refined dish, melting and sweet, the smell less pronounced than the green, without fiber (the green is more fibrous) that we appreciate in hot vegetable with a net of crème fraîche (normandie oblige) or cold in vinaigrette with a drizzle of olive oil or hazelnuts.
it may be old habits of 49 years but this one, we are not ready to question it