Leek

Spring, Fall, Winter

Health Benefits

Leeks are packed with fiber, iron, magnesium, and folate, plus a variety of antioxidants and antimicrobial properties. They're also packed with Vitamins A, K, C, and B6. They have almost zero saturated fat and cholesterol.

History

Though in the same family as onions, leeks are much subtler and sweeter than most onions and do not cause the same tearing while cut. Because of this they were often preferred by noble families. They’re traditionally used on Rosh Hashanah to symbolize the Hebrew blessing that enemies and those who wish to do harm are cut down.

Recipes to Try

How to Store

Wrap leeks in a plastic bag and store in the crisper drawer of your refrigerator. They can be kept for up to two weeks.

How to Prepare

Cut the long green tips off of the top of the leeks, and remove the end with roots. Cut the leeks in half lengthwise and rinse to remove any dirt trapped between the layers. Pat to dry and slice as necessary.

Ways to Enjoy

Leeks are great in soups, salads and casseroles. They're a suitable substitute for onions in nearly any recipe. Cooked leeks should be used within two days. To preserve them for longer use, they may also be pickled, canned and dehydrated.

Health Benefits

Leeks are packed with fiber, iron, magnesium, and folate, plus a variety of antioxidants and antimicrobial properties. They're also packed with Vitamins A, K, C, and B6. They have almost zero saturated fat and cholesterol.

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