Leeks

The leek is a vegetable in the same family as onions and garlic. Rather than forming a tight bulb like the onion, the leek produces a long cylinder of bundled leaf sheaths that are generally blanched by pushing soil around them (trenching).

Leeks have a mild onion-like taste. In its raw state, the vegetable is crunchy and firm. The most commonly used portions of the leek is the white base, the light green parts, and to a lesser extent the dark green parts of the leaves. One of the most popular uses is for adding flavor to stocks. The dark green portion is usually discarded because it has a tough texture, but it can be sautéed or added to stock. A few leaves are sometimes tied with twine and other herbs to form a bouquet garni.

Leeks are the intestine’s friends: they help maintain regularity because of their high fiber content and have undeniable diuretic properties. As a notable source of energy, the leek is ideal for those looking to lose a few pounds.

The leek is one of the national emblems of Wales, worn along with the daffodil (in Welsh, the daffodil is known as “Peter’s leek,” Cenhinen Bedr) on St. David’s Day.

Available: Year-Round