Description

A biennial garden vegetable thought to have originated in central Asia. Leeks have a subtle and delicate flavor that is milder and sweeter than that of onions. The white part grows underground and is formed of sheathed cylindrical leaves; it is the more tender part of this vegetable and that which is most appreciated and most commonly used. The white ends adds a subtle touch to various dishes without masking other flavors. The green ends are usually cut off at the point where they separate from the bulb and are primarily used as a flavoring ingredient in broths, soups and stews.

Pack Sizes

Buying

Look for leeks that are straight, firm and intact; they should have bright green tops and be free of brownish patches. Avoid limp leeks, as well as those with cracked or swollen bulbs or dried-out and discolored leaves.

Nutritional Information

Leeks are said have laxative, antiseptic, diuretic, tonic and anti-arthritic properties. They are also known for their cleansing effect on the digestive system.

Preparing

It is important to wash leeks thoroughly to rid them of the earth and sand trapped between the leaves. To do so, trim off the rootlets and the green tops, leaving a little green if desired, and remove any wilted outer leaves.

Serving Ideas

Leeks are eaten raw as well as cooked. Finely chopped raw leek is often added to salads; it can also be used either in combination with or in place of onions. Leeks can be prepared as a vegetable. They are excellent with a cream sauce and are often served with vinaigrette. The green part is often used to add flavor to broth's, stews and other similar dishes. Leeks are a good companion to ham, and cheese and blend well with lemon, basil, sage, thyme and mustard.

Storing

Leeks can be stored in the refrigerator for about 2 weeks. Once cooked this vegetable will only keep for about 2 days. Leeks can be frozen , they will keep for about 3 months. For maximum flavor cook them without thawing..

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