Food

Food Information

Vegetables

Onions

LEEKS

The leek is the mildest member of the onion family. Unlike the sharperonion, there isn't a tear or a sniffle in a car load of leeks. They looklike huge scallions with long white stalks and flat green leaves. In NorthAmerica they are primarily used as a soup green, but in Europe they arealso used as a cooked vegetable. They may be, but seldom are, eaten raw.

While leeks are not a big seller in this country, they are widely used inFrance and Great Britain. In France, while the wealthy are dining on freshasparagus, the less affluent use leeks as a substitute in recipes that callfor asparagus. Scotland's famed and hearty cock-a-leekie soup is made fromchicken, barley, and leeks. In Wales the leek is not only used as a vegetablebut as a national emblem.

When purchasing leeks select those that are fresh-looking, flexible, andfree from grit. If the stalk isn't pliable, it will probably be too woody.Even if the leek looks free from sand, play it safe and give it an intensewashing in cold water.
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