Purple-rooted leek refers to the variety in which the false stems at the lower part of the leek plant are obviously purple. Purple stems indicate an increase in anthocyanin content. No matter the variety of leek is red root, purple root or white root, when the weather is cold, the tip and false stem of leek can show different degrees of purple; When the temperature rises, red or purple will fade, or even not fade, because low temperature is conducive to the accumulation of anthocyanins. In fact, in the cool season, the temperature difference between day and night is large, which is very suitable for leek production. Anthocyanin, sugar and other organic substances accumulate fully in the body, and the content of crude fiber is relatively small. Leek will have a spicy and crisp taste.
Therefore, purple leek is the first crop of the earth, which is relatively thin and suitable for stuffing. The taste is strong and the taste is tender. Because the roots of leeks are purple when the weather is cold, and gradually turn white with the increase of temperature. And the first leek is thin, and the more you cut the leek, the stronger it is. Keeping in good health in spring is to eat raw and hairy vegetables, so leeks pay attention to eating the first crop. Because the greenhouse temperature is basically constant, and it is cut one after another, most of the vegetables with thick white roots are greenhouse vegetables, with light taste and thick leaves, which are suitable for cooking.