Although popular in British, French and Middle Eastern cuisines, leeks are not as well known in the United States. Similar in appearance and taste to the onion, leeks are a vegetable that have been cultivated for thousands of years. Leeks are versatile and can be served alone or chopped up in side dishes.
Identification
Leeks are a vegetable related to the onion and garlic families.
Features
Leeks are long stalks with thick green leaves at the top and white bulbs at the bottom, resembling an oversized green onion.
History
Leeks originated in the Mediterranean and Western Asia around 2000 B.C. and began to be grown in Western Europe during the Middle Ages around 640 A.D.
Preparation
Dirt clings between the layers of leek leaves, so the leek must be cut in half and rinsed at least twice to remove all the trapped soil before cooking.
Consumption
To eat leeks, the tough green leaves are normally cut away and discarded prior to cooking and only the white and pale green bottom stalks are consumed.
Nutrition
According to the Centers for Disease Control and Prevention, leeks are high in Vitamin A and contain only 25 calories and no fat per serving (see link in Resources).
Tags: green leaves