III. Leeks and Green-Onion Tops make:

Leaves and Stems. The tops of these two vegetables are hollow. With a sharp knife, split them open. Once they are open, drop them into boiling water and then immediately lift them out and put into cold water. (Blanching makes them greener.) Lay the opened tops on a paper towel. With a dull knife, gently push the cooked mush from the inside, being careful not to destroy the outside. Cut tops into stems or into the shape of leaf needed. These tops make nice long leaves for jonquils or tulips. On some leaves fold the top down, to make them droop as real leaves often do.