Trim the leeks and onions, cut into a 3 or 4-inch length, discarding the top portions.
Cut the celery stalks and carrots into the same lengths.
With a sharp knife, thinly cut the pieces from the top to about 3/4-inch from the bottom until it is cut into many fine strands.
Place all the vegetables into a large bowl and cover with water.
Cover and refrigerate ten to twenty hours.
The vegetables will curl and look like flowers.
These are wonderful to decorate salad or meat platters.