Leek

Leeks are a versatile vegetable with a mild, onion-like flavor, belonging to the Allium family. They are in season in the fall and winter but are available year-round in many regions. Leeks are a staple in European cuisines, particularly French, where they're used in dishes like vichyssoise and leek quiche. They can be sautéed, boiled, roasted, or used raw in salads. The white and light green parts are most commonly used, while the darker green leaves are tougher and often discarded or used for stock.

Leek Synonyms

Allium porrum
garden leek

Leek Substitutes

Different Forms/Types of Leek

Dried

Dried leeks are available in some specialty stores or online, often used in soup mixes or as a seasoning.

Fresh

Leeks are most commonly found fresh in the produce section. They should be firm and straight with dark green leaves and a white to light green stem.

Frozen

Chopped and blanched leeks can be found in the frozen vegetable aisle, convenient for cooks who want to save prep time.

How to Choose Leek

When selecting fresh leeks, look for those with crisp, upright leaves and an unblemished white stem. The smaller the leek, the more tender it will be. Avoid leeks with yellowed or wilted leaves, as these are signs of age. The cut end of the leek should look fresh and not dried out.

Cooking/Prep Tips for Leek

Leeks, with their mild onion-like flavor, are a versatile ingredient that can add depth to many dishes. When preparing leeks, it's important to clean them thoroughly, as dirt and sand often get trapped between the layers. Slice off the root end and the dark green tops, then cut the leek in half lengthwise and rinse under running water to remove any hidden grit. For intermediate and expert cooks, consider using the tender green parts that are often discarded for stocks or to add a subtle layer of flavor to soups and stews. Leeks can be cooked to different textures, from soft and silky to crispy and charred, depending on the application.

Shelf Life of Leek

Fresh leeks should be stored unwashed and untrimmed in the vegetable crisper drawer of the refrigerator, where they can keep for about two weeks. Wrap them loosely in a plastic bag to retain moisture and prevent them from imparting their flavor onto other foods. Frozen leeks should be kept in the freezer until ready to use. Dried leeks should be stored in a cool, dry place in an airtight container and can last for several months.

Recommended Brands for Leek

dried leeks: Harmony House Foods

frozen leeks: Birds Eye

Cooking Techniques for Leek

Braising: Braising leeks in a small amount of broth or wine softens them and brings out their sweetness. This method is excellent for side dishes or as a base for fish or chicken.

Grilling: Grilled leeks develop a smoky flavor and appealing char. Slice leeks lengthwise, brush with oil, and grill over medium heat until tender. This technique is perfect for adding a robust flavor to salads or as a side.

Sautéing: Sautéing chopped leeks in butter or oil until they are soft and translucent is a classic technique. It's a foundational step for flavor building in risottos, quiches, and potato dishes.

Popular Leek Recipes

Potato Leek Soup
Leek and Mushroom Quiche
Braised Leeks with Parmesan

Leek Nutritional Information (100g)

fat: 0.3 g
fiber: 1.8 g
sugar: 3.9 g
protein: 1.5 g
calories: 61 kcal
carbohydrates: 14.15 g

Flavor Combinations

Leeks pair well with dairy products like cream, cheese, and butter, which complement their sweetness. They also work beautifully with potatoes, mushrooms, and carrots. Herbs such as thyme, parsley, and tarragon enhance leeks' flavor, while a splash of white wine or lemon juice can brighten the dish. Leeks are often used in French cuisine, particularly in the classic vichyssoise soup.

Allergen Information

Leek allergies are uncommon but can occur, usually in individuals with an existing allergy to other members of the Allium family, such as onions and garlic. Symptoms can include oral allergy syndrome or contact dermatitis.