Leeks add a spicy taste and aroma to dishes. But the main value of the vegetable lies in its unique composition: a complex of vitamins, antioxidants, macro- and microelements. Eating leeks is especially important in winter, when the human immune system needs support.
Unfortunately, leeks do not store well at room temperature, and in the refrigerator, root vegetables take up a lot of usable space. Canning vegetables involves the use of salt, sugar and vinegar, which is not suitable for everyone.
Freezing leeks is one of the best ways to store the root vegetable. When crushed, the vegetable takes up little space; if the freezing technology is followed, the mineral composition of the leek remains unchanged, and up to 70% of vitamins and nutrients are retained.
What part can be frozen
Fully ripened root vegetables of early and late ripening varieties, both thick and thin stemmed, are suitable for freezing. For processing, you can use stems that received mechanical damage during harvesting. Leeks should be frozen as soon as possible after harvest, before the stems wilt. The fresher the raw materials, the better the quality of the frozen product and the longer its shelf life.
The modified onion and the white part of the stem are eaten fresh; many housewives cut off the green part, considering it too fibrous. However, most of the vitamins and beneficial elements are found in leek leaves. The lower half of the tops is quite suitable for freezing. Before being sent to the refrigerator, it is softened by blanching in boiling water for one minute.
The benefits and harm of onions
Onions are considered low-calorie, since 100 g contains only 34 kcal. It contains substances that accelerate metabolism and dull hunger. Onions are useful for people who want to lose weight.
The high content of vitamins helps with colds, arthritis, and anemia. Leek is used in the treatment of gastrointestinal tract and atherosclerosis. Regular consumption of the vegetable relieves harmful stress.
Important! For an adult, the daily intake of onions should not exceed 100-200 g.
However, even if you know how to eat leeks, you should not forget about the existing contraindications. Breastfeeding mothers should avoid this green vegetable, as their milk will have an unpleasant odor and taste. Kids won't want to use it. People with serious gastrointestinal diseases and allergies also need to limit the presence of onions in their dishes.
Onion preparation
All limp, insect-damaged and yellowed leaves are removed from the root crop. Cut off the roots and update the cut line at the bottom, shorten the tops as desired. Leeks are thoroughly washed under running water, paying special attention to the green part. Sand and clods of dirt often accumulate in the axils of the leaves, and slugs are often found.
The washed root vegetable is shaken off from water and placed on a towel to dry. When the water has drained, each vegetable is thoroughly wiped; for high-quality freezing, it must be completely dry.
Freezing onions at home in the refrigerator: basic rules and tips
For frozen storage, the freezer must have a temperature range of -18 to -20 ºС. If the freezer does not have this temperature, you will need a special freezer. When the optimal temperature is maintained, frozen onions do not lose their beneficial qualities for up to six months.
Recommendations for freezing:
- To store frozen onions, use plastic bags that can be used for food purposes. Plastic utensils that are safe for contact with food are also suitable;
- Freezing is carried out in small portions to avoid re-freezing, since contact with air causes loss of taste of the frozen product;
- When freezing onions, you need to know that during the first weeks the smell from them is so strong that it can permeate the rest of the food in the freezer.
How to freeze correctly
A place to store leeks needs to be prepared. The freezer is cleared of ice, washed with a solution of water and baking soda (4 tablespoons of sodium bicarbonate per 1 liter of liquid). The clean chamber is wiped dry. The freezer is turned on and vegetables are loaded no earlier than 30 minutes later, when the temperature in the compartment has stabilized.
Whole
Those who like to bake or use whole leeks for cooking broth prefer to freeze the legs of the root vegetable without cutting into pieces.
Only the white parts of the stem are suitable for freezing as a whole:
- the washed and dried legs are placed in a bowl, covered with cling film on top so that the smell of leeks does not spread throughout the entire refrigerator;
- the prepared vegetables are cooled at a temperature of 0-+2˚С for 2-3 hours;
- The stems are placed in plastic bags, excess air is removed, tied tightly and placed in the freezer.
It is recommended to pack the legs in portions, in quantities necessary for one-time use.
Shredded
The stem and tops of leeks can be frozen in chopped form:
- Washed and dried vegetables are chopped to arbitrary sizes. Thin legs are cut into rings, thick stems are first cut lengthwise, then chopped into half rings. Pre-chopped vegetables save cooking time.
- To ensure that the leek is crumbly and not a frozen mass, it is subjected to preliminary shock freezing. Take a baking sheet, cutting board or flat bowl, lay out pieces of vegetable on them in a thin layer. Cover the top with cling film and place in the freezer for 1-2 hours. Frozen slices do not stick together into a lump during storage and are easy to use.
- Chopped root vegetables are placed in portioned bags or plastic containers, and excess air is removed (this can be conveniently done using a cocktail straw). The hermetically sealed slices are sent to the freezer for storage.
Portions are made small so that the vegetables can be used at one time.
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.
How long does leek last?
Before you start freezing leeks, you need to check what temperature is maintained in the refrigerator freezer. In modern freezers, the temperature is in the range of -18-24˚C. In such conditions, greens are stored for up to 6-7 months. while maintaining taste and aroma. It should be taken into account that vitamins begin to degrade after 5 months, so it is better not to delay consuming the product. In older model refrigerators, where the freezer temperature is between -12-14˚C, leeks can be stored for no longer than 3 months.
When loading vegetables into the freezer, it is recommended to stick a label on the bag, which indicates the permissible storage date using a permanent marker. This helps to use the greens on time and prevent spoilage of the product.
What is leek
The green vegetable is widespread in Asia and the eastern Mediterranean. Here in its homeland it grows wild. In Russia, people began to learn about onions from the end of the 20th century. The crop is still not in demand by gardeners today. Onions rarely appear in vegetable markets. This is due to the difficulty of growing. The crop has a growing season of up to 200 days.
Residents of cold regions can only grow onions from seedlings. However, vegetable growers do not want to go through such difficulties. Using seeds simplifies the procedure. However, sowing in open ground can only be done in the south. Vegetable growers in Kuban have the opportunity to get a harvest inside a greenhouse, but they are also not eager to take up valuable space. They prefer to plant the beds with more popular vegetables, for example, tomatoes or cucumbers.
There is only one option left - buy a green vegetable by visiting a supermarket. To recognize a leek, you need to know its appearance. Externally, the culture is similar to a classic onion, but it does not have the usual head. The entire plant consists of a thick stem.
Important! The stalk of a leek is called the stalk.
The stem of an onion consists of two parts: aboveground and underground. The aboveground part is bright green. The stem gradually turns into flat feathers that can grow to a height of 1.5 m. The underground leg ends with a root. The stem color is white with a silver tint.
Defrosting and application
Frozen leeks change their structure and are not suitable for fresh consumption. The root vegetable is used for preparing first and second courses: soups, vegetable stews, casseroles, sauces. The product is not pre-defrosted, but is placed directly from the freezer into a saucepan, stewpan or slow cooker at the desired stage of cooking.
During the freezing process, the water in vegetables expands and cell membranes become deformed. The product must not be defrosted and refrigerated again. When re-frozen, the main part of the vitamins is destroyed, the leek turns into a dense mass, unsuitable for consumption.
Is it possible to freeze leeks for the winter?
Like most other vegetables, leeks are suitable for freezing for the winter. It will perfectly complement soups, stews and other dishes. Many recipes use only the white part, as it is soft, tender and even sweet. Many people consider green feathers tasteless, although they are also suitable for freezing.
Recommendations
The preservation of the nutritional and vitamin value and attractive appearance of frozen leeks depends on the precise execution of the sequence of actions. The main mistakes made when freezing a product:
- insufficiently dried vegetables are covered with a thick layer of frost;
- excess air left leads to oxidation of the product under the influence of oxygen, loss of vitamins and faster spoilage;
- legs that have not been previously cooled in the refrigerator, when placed in the freezer, experience a sharp temperature difference and become covered with condensation;
- unripe leeks are not suitable for freezing, they are too watery and release a lot of juice when cut and stored;
- Poorly washed vegetables are unpleasant to eat; any grains of sand that come across will creak on your teeth.
In the first month of storage, leeks emit a specific aroma. To prevent the smell from permeating other products, it is recommended to pack it in several bags and seal it hermetically. After a month of storage, leeks begin to smell less intense.
Freezing leeks is one of the simplest and most accessible types of long-term storage of vegetables. It makes it possible to diversify the table, regularly consume a product rich in vitamins and minerals in winter, without buying it in the store. The beneficial substances and attractive appearance of the vegetable are preserved only if the freezing was carried out in compliance with all the rules.
Basic rules for freezing and preparation
To ensure long-term storage of varieties such as Batun and leeks, you should proceed responsibly to the freezing process. Find out what winter onions look like from this material.
- For freezing, it is advisable to use not the freezer compartment of the refrigerator, but a special freezer, which allows the temperature to drop to -18...-20 0 C. Such parameters make it possible to store vegetables for 3-6 months without loss of taste and aroma, which is much longer than in normal conditions of a cellar or basement.
- Special container. Vegetables should be stored in plastic trays intended for food products, ziploc bags with a tight closure, or in a regular plastic bag.
Leeks have a pronounced aroma that can be absorbed into other foods, so you need to take care of its tightness.
- Small portions. You need to pack chopped leeks in small portions so that there is enough for 1 meal.
