I've always been too mean to pull up perfectly healthy leeks just because they've run to seed - they always die back leaving shallot-sized bulbs below the surface.
I've been putting the bulbs into stews for years, but it was only last week I tried them raw.
They are fantastic - the mild flavour of a spring onion but with more crunch and no 'rings' - perfect sliced into a sandwich.
I can't believe why they aren't a standard ingredient in this and dozens of other ways.
Has anyone else tried them?
Cheers.