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.

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 broths, stews and other similar dishes. Leeks are a good companion to ham, and cheese and blend well with lemon, basil, sage, thyme and mustard.