Season:
Spring
About the vegetable:
A member of the allium
genus, leeks are sweeter with a more delicate flavor than its onion and shallot relatives. One cup of leeks contains almost half the recommended daily value of vitamin K, plus they are a good source of vitamin B6
, folate, and manganese.
How to select:
Aim for crisp and clean-looking stalks with bright green leaves and the roots still attached. (The roots look like a fringe.)
How to prep:
Slice in half lengthwise, and rinse very well to remove dirt between layers. I like to give them a bath and fan out the stalks, swishing them around in a bowl of water.
How to store:
Untrimmed and unwashed in a loose plastic bag in the refrigerator for a week, sometimes up to two.
Varieties to try:
Early season (smaller), late season (thicker stalks, stronger flavor)
Pairs well with:
Butter, carrots, cheese, fish, meat, potatoes, rice
Can easily be swapped with:
Scallions, onions, shallots
Watch out for:
The tough green ends of the leek leaves usually get discarded but can be used to add extra flavor to soups and stews. Skim them out before serving, or put the tops in a cheesecloth while cooking.
