Logo   (since 1999)


Home   |   FOOD ARTICLES   |   Food Trivia   |   Today_in_Food_History   |   Food_History_Timeline   |   Recipes   |   Cooking_Tips   |   Food_Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Food_Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food_Festivals_and_Events

Food Articles, News & Features Section

 You are here > Home > Food Articles

Vegetable ArticlesALLIUM: ONIONS & LEEKS >>> >  Leeks, Description & Tips


FREE Magazines
and other Publications

Free Professional and Technical Research, White Papers, Case Studies, Magazines, and eBooks






Leeks look like a giant scallion and are related to both garlic and the onion. Native to the Mediterranean region, this vegetable dates back to around 4000 BC. Although its flavor and fragrance are similar to its relatives, they are slightly sweet tasting and often served as a side dish.


Leeks are found in markets year round with a peak during fall to early spring.

Select leeks with clean white bottoms making sure that the ends are straight and not larger than 1 ½ inches in diameter, otherwise they will have a tough texture. The tops should be green, crisp and fresh-looking. Small to medium leeks (less than 1½ inches in diameter) are the tenderest.


Refrigerate leeks, unwashed, in a loosely fitting plastic bag for up to one week. Storing leeks in plastic helps them hold onto moisture and keep the odor from spreading to other foods.


Leeks carry some dirt especially in between the layer of overlapping leaves. Begin cleaning by removing discolored leaves and trimming off green tops and root tips. Cut the leek lengthwise by inserting a knife from the base. Spread the leaves and rinse thoroughly. Placing the fanned out leaves in a bowl of water and gently moving the leaves will loosen any remaining dirt.

Leeks make excellent side dishes and appetizers but can also be added to many entrees including soups, stews, quiches, and salads.

This delicate vegetable cooks quickly and overcooking them will result in a slimy and soft product. In addition, they store heat well and will continue to cook even after the heat source is removed.


Make Leeks Part of Your 5 A Day Plan

- Bake, broil, braise, sauté or microwave.
- Serve cooked leeks alone, seasoned with lemon juice, and herbs.
- Boil, drain and place in a casserole; season with grated cheese and bread crumbs, then bake until bubbly.
- Add to egg dishes, like quiches and frittatas.
- Include sliced or pureed leeks to soups, stews, and stocks.
- Add thin sliced leeks to salads.
- Combine leeks with other vegetables like carrots, squash, and beets for a colorful side dish.


    EAT 5 TO 9 A DAYServing Size 67g
    Amounts Per Serving - % Daily Value*
    Calories 25 
    Total Fat 0g - 0%
    Saturated Fat 0g - 0%
    Sodium 10mg - 0%
    Total Carbohydrate 6g - 2%
      Dietary Fiber 1g - 4%
      Sugars 2g 
    Protein 1g
    Vitamin A 0%
    Vitamin C 8%
    Calcium 2%
    Iron 4%

    * Percent Daily Values are based on a 2,000 calorie diet.


  ALLIUM: ONIONS & LEEKS >>>   |   Garlic, Buying & Using   |   Garlic   |   (Garlic) Vampire Repellant   |   Green Onions, Scallions   |   Leeks, Description & Tips   |   Leeks   |   Onions   |   Onions, The Onion Family   |   Onions: So Good They Bring Tears to Your Eyes   |   Shallots   |   Vidalia Onion History  

Go to Top of Page

  Home   |   About Us & Contact Us   |   Chef James Bio   |   Bibliography   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2022 James T. Ehler and unless otherwise noted.  All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.