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Most recipes call for the white and the inner green parts of leeks. I feel like I'm wasting half leek.

After googling a little, I've found some people consider it edible if properly cooked. I guess a couple of hours of simmering should be enough, but my book says to use only white and inner green parts for stock. Is there a reason not to use it, if properly cleanedif properly cleaned?

Most recipes call for the white and the inner green parts of leeks. I feel like I'm wasting half leek.

After googling a little, I've found some people consider it edible if properly cooked. I guess a couple of hours of simmering should be enough, but my book says to use only white and inner green parts for stock. Is there a reason not to use it, if properly cleaned?

Most recipes call for the white and the inner green parts of leeks. I feel like I'm wasting half leek.

After googling a little, I've found some people consider it edible if properly cooked. I guess a couple of hours of simmering should be enough, but my book says to use only white and inner green parts for stock. Is there a reason not to use it, if properly cleaned?

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Can I use the green part of leeks for stocks?

Most recipes call for the white and the inner green parts of leeks. I feel like I'm wasting half leek.

After googling a little, I've found some people consider it edible if properly cooked. I guess a couple of hours of simmering should be enough, but my book says to use only white and inner green parts for stock. Is there a reason not to use it, if properly cleaned?