How I keep half a leek from smelling the fridge

I cut a leek for soup — one half went into the pot, the other lies cut-out on the fridge shelf. In a couple of hours the butter beside it already gives off onion, and the milk does too. I mute the cut at once with film, or put the half in a shut box with the cut to the wall — the smell does not walk the shelves.

How I keep half a leek from smelling the fridge. Half an onion is about sting in the eyes; swede is about the cut not drying; turnip is about a hard heart. Here it is leek and smell: a white stem after the knife should not choke the cold — not a note about a bunch of spring onions in a glass.

If the smell already sat in the butter — I trim the weathered rim, the rest goes into soup or the pan, and I move the butter. I didn’t soak the half in a bowl: leek turns soft. I’m not eyeing a new stem from the stall — only the half already open at ours.

I don’t need a fridge with onion breath by breakfast. I need a half leek I’m not ashamed to take out tomorrow. In your kitchen is the leek cut muted at once — or left open in the cold until evening?