1.  Cut away the roots and most of the green part from the leeks and discard.

2.  Finely chop the parsley or thinly slice the green part of the onions as garnish.

3.  However, unlike scallions, the green part of the herb is more prized than the bulb.

4.  If using green onions, include the tender green part.

5.  Jameson carefully fit green plastic parts into other green plastic parts.

6.  Rice plants normally produce beta carotene, but only in the green parts of the plant, not in the component of rice grain eaten by humans.

7.  Remove stem and slice the leek across the grain into very thin strips until you reach the dark green part.

8.  Set aside a handful of the green part of the onions for garnish.

9.  Slice green part of scallions into thin slices.

10.  The deep roots of these fire-adapted plants allow their green parts to spring back above ground almost immediately after a fire.