Leeks

*One or two Leeks (depending on size)  = 1 Qty.

Leeks are a wonderful and versatile vegetable. Think of it as an onion, green onion and chive all in one. They have a sweet flavor and can be eaten cooked or raw.

Both the Romans and Greeks were very enamored by the leek. The Roman Emperor Nero earned his nickname Porrophagus, or “leek eater,” after he began eating them in large quantities to enhance his singing voice. The Greeks and Romans praised leeks while deeming garlic and onions fit only for the less fortunate.

Health benefits of the Leeks

One cup of leeks is low in sodium and has almost no saturated fat or cholesterol. Leeks are a great source of dietary fiber, vitamin B6, iron and magnesium, and an excellent source of folate as well as vitamins C, A, and KM.

How to use it

• Salads
• Soups
• Substitute for onions

How to prepare them

1. Thoroughly rinse your leeks and dry with a paper towel.
2. Using a knife, remove the dark green leaves and save for stew stock or soup.
3. Slice the leek into thin rings and discard the end with roots.
4. Immerse the sliced leeks in a bowl of cold water. Gently stir or shake to remove any soil between the layers.
5. Let the leeks to sit in the water for a few minutes. Then scoop them into a colander.

see our Leek recipes here»