Leeks are alliums, so they’re related to garlic, chives, shallots, and onions. Cultivated leeks resemble a larger green spring onion without a round bulb. Their stalks are about 6 to 8 inches long and 1 to 2 inches wide. Ramps in the U.S., or ramson in Europe and Asia, are sometimes called wild leeks but are really other varieties of wild onions. Leeks were first cultivated about 3000 years ago in the Mediterranean and probably by the Egyptians. Cultivated leeks have a slightly sweet, asparagus-like taste that has been popular in French and northern European cooking for many years. Leeks can be added to soups, stews, and stir-fry dishes or used lightly steamed as a side dish or salad. Leeks also blend well with cream sauces and cheese and are excellent in omelets or quiche. Although not as wildly used as in Europe, leeks are growing in popularity and availability in U.S. markets.
Peak Time: Year round (In the garden, fall and spring)
Average Price: $4.69 per pound
Tips for Selection and Storage:
Choose leeks that are about an inch thick and have long white and pale green stalks. The pale parts are the most usable. Avoid leeks that show signs of wilt, rot, and yellowing of the leaves. One to one and one half pounds of untrimmed leeks will serve four people. Leeks can be kept unwashed and refrigerated in a plastic bag for about a week.
Tips for Preparation: Leeks are covered with sandy soil to keep sunlight from reaching parts of the plant and cause them to bleach out or turn white. To clean the leeks, first cut off the root end and the tough green top. You can reserve the dark green leaves to make stock. Some like to use the darker leaves in stir fry. You can grill or roast halved (lengthwise) or whole leeks at 375˚F for 30 minutes to soften. You can also braise or steam whole leeks on the stovetop until soft and tender. However, most recipes just use the stalk. Slice the stalks lengthwise down the middle. Soak the stalks in a bowl of cold water for about 10 minutes and then rinse them under running water. The white light green stalks can be used to flavor many sauces, stews, chowders, and soups. Vichyssoise is an example of traditional dish that uses leeks. A traditional Spanish tortilla pairs potatoes and leeks. Leeks can also be used in stir fry dishes, with beans, or to complement casseroles or bouillabaisse. Whole braised leeks can used alone as a vegetable or in a salad.
Nutritional Highlights: Leeks are a good source of calcium, manganese, copper, iron, vitamins C, B6, folate, and K. Leeks are rich in flavonoids, especially kaempferol that has antioxidant, anti-inflammatory, antimicrobial., cardiovascular, and other protective properties.
