Leeks
Allium ampeloprasum porrum
August - October
Cooking Tips
- Slice thin and include in any dishes that call for onions or garlic for a slightly different flavor profile. Add raw to salads, or they are especially good cooked in soups and pot pies.
- Allow leeks to sit for 5 minutes after chopping to enhance their nutritional value.
- Braise leeks whole and sprinkle with fennel or mustard seeds.
Details
Leeks are related to onions, garlic, shallots and scallions (green onions), looking like overgrown scallions but with a delicate, sweet flavor that is a lovely change from the more robust flavors of onions and garlic. Wild leeks are known as ramps.
Look for leeks that are firm, straight, and about 1 ½ inches or less in diameter. Larger and they may become tough. Their sweetness is often enhanced after one or two frosts. Use only the white bulb and the tender green parts. Discard the tougher green leaves, or add to soups or stews.
Nutrition: A half-cup serving of leeks contains 25 percent daily value of vitamin K and 15 percent daily value of vitamin A. It also contains good quantities of manganese, vitamin C, folate and vitamin B6.
Related Recipes
More Recipes With Leeks
Related Stories
Local Eating with Spring on the Horizon
February 24, 2017
Springtime in Paris, Wisconsin
March 15, 2014
Leeks: Life Beyond Potato Soup
September 14, 2012
More Stories With Leeks
Edible in your mailbox
