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Leeks are the titan in the onion family. Mostly just the white and light green parts are eaten, though the darker green parts have plenty of flavor and can either be cooked longer to tenderize them, or used when making homemade soup stock.

Make sure to clean your leeks thoroughly as when leeks are grown soil is piled up around them.


Selecting Tips

Look for leeks that have long, white stems. The best size for leeks is medium and they should appear crisp.

Prefer leeks that have all or some of the roots still attached. The presence of the roots indicates that the leek is still intact; if the base of the leek has been cut, the flesh begins to dry out.

To prepare your leeks:

  • Start with the root end. Trim off the roots and the end that joins the roots.
  • Remove the outer leaves that are tough or dry – these leaves are usually a darker green.
  • Hold each leek under running water to flush out the dirt that becomes trapped between the leek leaf layers. It helps if you can fan out the leaves as you wash.

Health Benefits

Leeks are an excellent source of vitamin C, good source of dietary fiber and iron.