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Leeks have a mild, onion-like taste. In its raw state, the vegetable is crunchy and firm. The edible portions of the leek are the white base of the leaves (above the roots and stem base), the light green parts, and to a lesser extent the dark green parts of the leaves. The dark green portion is usually discarded because it has a tough texture, but it can be sautéed, or more commonly added to stock for flavor.[10] A few leaves are sometimes tied with twine and other herbs to form a bouquet garni.