Leeks – You’ve seen em’ – those things in the produce department that look like green onions on steroids…And who names these things???? Leeks? They could have named them something less embarrassing…..Well who knows, leek could have meant something different back then, for the humble leek has been around for a long time…like being recorded from Mesopotamia times forward. Purportedly a favorite of emperor Nero. Leeks are from the onion family, and if you are not fond of the sharp taste of regular onions, or gastro-distress they can cause – know that leeks are much more well tolerated. The taste of a leek is very mild compared to standard onion.

Health wise, Leeks pack a bigger punch than their mild taste – low in sat fat, sodium and cholesterol – high in Vitamin A, C, K and B6, they also contain manganese, iron and folate. Leeks also assist in the disposal of uric acid from our bodies – beneficial to arthritis and gout sufferers. They are being investigated as to cancer fighting properties…not bad for a veggie, eh?

Leeks are an excellent soup vegetable. They make a wonderful standard soup the French call vischoysse, or potato leek soup. They are also a wonderful, mild flavor to add in stewing or braising roasts. They can be used in pies – especially meat based pies. The white part will almost disappear in broths, and will dissolve in pureed soups. A subtle taste, it is easily overwhelmed and melded. When preparing leeks for use, be sure to separate the green from the white (yes we eat the stalk) and quarter each length wise and rinse really well. They are grown in a sandy base that can accumulate in the overlapping layers as it matures.

Speaking of growing leeks – they do really well here. They are supposed to be a biennial (right, like hollyhocks!!) but once you have a patch established it will supply you with leeks, especially if you allow it to go to seed in fall. You can even mulch well in fall, cover and dig leeks from under the snow! Gardeners think winter leeks are sweeter than summer. Leeks really knows no season, so plan long range before putting in a patch. They prefer good drainage for maximum growth. I have noticed that beans don’t do especially well planted next to leeks. They grow wild in North Africa, Europe and the Middle East.

When buying leeks, look for crispness – if they are rubbery, they are old which is ok for soup but not preferred if you are prepping it for a vegetable side. The darker green the upper fan leaves are the more mature the plant, as a thicker stalk indicates also. Realize you are usually only going to use the white part, so let that help. Young, slim leeks are quite tender when cooked – try them as a side dish with butter – or mix them in your next onion grill for a more savory taste. If you are making soup, you can use the tops, too. Usually you strain the soup base to remove them, but the green part is an excellent source of beta carotene.

Interesting Facts:
The Leek is one of the nation emblems of Wales – traditionally displayed with a daffodil on St. Davids Day
Leeks don’t form “bulbs” like many members of the allium (onion/garlic) family.
Leeks are thought to reduce cholesterol and have some cancer fighting properties.
Leeks are good for those with arthritis.