Leek

About Leek

Leeks are a member of the allium family, which includes onions and garlic. They have a milder, sweeter flavor than onions and are characterized by their long white stalks and leafy green tops. This versatile vegetable is a staple in many European cuisines and is particularly associated with Welsh cuisine.

Nutritional Benefits

• Rich in antioxidants and flavonoids
• Good source of vitamin K and iron
• Contains prebiotic fiber
• Provides beneficial sulfur compounds

Preparation Tips

Leeks need thorough cleaning as soil can get trapped between their layers. Slice lengthwise and rinse under running water. They can be braised, sautéed, added to soups, or used as a flavor base for stocks. The white and light green parts are most commonly used, though the darker green tops can be used for making stock. For the best flavor, avoid overcooking as they can become mushy.