Leeks are the mildest allium (onion and garlic family).
Even though I don’t much like onions, I love leeks. They are so delicate, and have a wonderfully subtle flavor.
Leeks must be thoroughly washed. They often have sand and dirt trapped inside the layers. Make a lengthwise cut into the white and light green part of the leek, and run under water, pulling open gently as you rinse. Or rinse after you chop it in a colander.
Refrigerate the leeks in a loose plastic bag for up to a week, usually longer. Before using, trim off both the root and the tough, dark green top leaf ends.
Excellent in a soup, stir fry, or any recipe where you want soft, elegant onion flavor.
Bonus: they’re super healthy. High in both soluble and insoluble fiber (helps digestive and cardiovascular health, protects against some cancers), allicin (reduces cholesterol, & has anti-bacterial, anti-fungal and anti-viral benefits), as well as B-complex vitamins, vitamins A, C, K, and E.
Fun fact: they’re the national vegetable of Wales.
Freezing: Not recommended (raw)
Liz Talley, Urban Graze
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