Leeks belong to the Allium genus of plants, along with garlic, chives, onions and scallions. Unlike onions, leeks don’t produce bulbs but instead store their flavor in thick, juicy stems that look similar to giant scallions.
Sweet and mild, leeks are gentle on the digestive system and play the role of onion in dishes, only toned down. In its raw state, leeks are crunchy and firm. The edible portions of the leek are the white base of the leaves (above the roots), the light green parts, and to a lesser extent the dark green parts of the leaves.
Leeks are an excellent source of vitamin K, manganese, vitamin B6, copper, iron, folate and vitamin C. Leeks also provide vitamin A in the form of carotenoids, dietary fiber, magnesium, vitamin E, calcium, and omega-3 fatty acids. These nutrients can improve gut health, increase metabolism, and lower cholesterol levels.
Leeks can be stored in your refrigerator, wrapped in a paper towel or in a plastic bag, for 2-7 days.
Cleaning Leeks
The challenge when cooking with leeks is that they can be fairly dirty. This is because leeks like loose, sandy soil, and, because they grow in tightly compressed layers, the layers push up through the soil and trap dirt.
The first step is to trim the tops and then carefully slice them in half, revealing all the layers. Then rinse each half in cold water, opening up the layers so the dirt washes out.
Serving Ideas
· Cook in a potato and leek soup
· Sauté into a confit to put on sandwiches or salads
· Braise with wine and garlic for an all-purpose side dish
· Grill and serve with a vinaigrette
