Country Of Origin: Turkey
Leeks are available year-round with a peak season in the fall and through the spring.
These leeks offer an earthy, mild onion flavour, the texture of a leek is crunchy when raw and silky when cooked. Leeks are considered to be the sweetest and most mild members of the onion family.
Leeks can be eaten raw on salads or mixed into a chicken or tuna salad. Leeks are generally sautéed in oil or butter to soften or “sweat” before adding to pizzas, pastas, egg dishes, risotto, or served on their own as a side. Chopped Leeks are used in soups, stir-frys, or braised with carrots and celery. Leeks are also a popular tart or pastry filling. The darker, top section of the leaves is not eaten; this section of the leaf is usually discarded or kept for use in stocks.
Leeks are a good source of iron, vitamin C and folate. Four ounces of raw leek contains about 75 calories.