In our online feature, In Season, we highlight seasonal fruits and vegetables throughout the year. What they are, the different varieties, their health properties, and how to incorporate them into your cooking.
LEEKS
What: They may look like over-sized green onions, but leeks have a more delicate flavour — and remind us that spring is on its way! A member of the allium family, along with onion and garlic, the edible part of the leek is the pale green tubular section between the dark green tops and the root base. They’re hardy plants, and can survive through the winter months.
Varieties: The two main varieties we see in North America are the common version pictured above, and wild leeks, or ramps, that briefly appear in early spring. Ramps are quite different in that their green, leafy tops are also edible.
Health properties: Leeks contain folic acid, vitamin A, and antioxidants, which help fight free radicals. They’re also low in calories, which makes them a great choice for those looking to lose weight.
Plays well with: Potatoes, onions, garlic, asparagus, cream, seafood, goat cheese, pastry.
Simple ways to use: Leeks make mildly flavourful additions to spring pastas, soups, frittatas, quiches, pizzas, and sauteed or fried in salads.
Storage and how to prepare: Leeks can be stored in the vegetable crisper for up to five days. Consider chopping the top of the green stalks off so that they fit in the crisper easier. To prepare, cut off the green tops and root base, slice lengthwise in half, then run each half under running water, ensuring you’ve removed any grit hiding between the layers.
Get cooking with leeks!
Quinoa and tofu pilaf with leeks, cranberries and pecans
Asparagus, wild leek and fiddlehead salad
Jerusalem artichoke flan with cheese fondue and roasted leeks
Mussels with chorizo, shrimp, leek and fennel
Spring onion, leek, and goat cheese tart
Scallops with mushrooms, leeks and Champagne cream
What’s your favourite way to use leeks? Let us know in the comments below!