Learn to love this onion relative
How to select
Choose firm, crisp stalks with as much white and light green regions as possible. Avoid leeks with yellow or withered tops.
How to store
Refrigerate unwashed leeks in plastic bag for up to two weeks. Rinse before using.
Ways to use
- For a slightly different flavor, add leeks to soups or stews at the same cooking stage as you would onions.
- Add leeks to your mashed or scalloped potatoes. To mash: dice the white part of 2 leeks and add to the potatoes as they begin to boil. To scallop: layer them into your favorite recipe.
- Dice or thinly slice leeks then sprinkle these onto a salad or soup for an attractive (and nutritious!) garnish.
- Add a delicious and unique flavor while cooking your beans by tossing in some sliced leeks.
Did you know...
- Leeks are members of the genus Allium, which includes onions and garlic.
- Hippocrates, the ancient Greek physician and ‘father of medicine’, prescribed the leek as a cure for nosebleeds.
- Leeks have been cultivated since the time of the Ancient Egyptians and were probably eaten by the people who built the pyramids.