I have a long relationship with leeks. Must be that Celtic passion thing I have going because I’ve always loved leeks in my potato soup. So naturally when I stopped eating potatoes, I simply added leeks to my cauliflower soup and my casseroles and other dishes. They bring a mild onion taste that is uniquely their own. Usually, I use them as a complementary flavor to a dish, although you can eat leeks as the focal point in the dish. I recall reading that Saint David, in Welsh Dewi Sant, was said to have eaten only leeks during fasts. Okay, I don’t like them that much, but they are a great addition to many dishes from soups and stews to vegetable dishes.

Although the white bulb part is usually the big attraction for cooks, the green portion of the leek is also edible and cooks up very well. I cut up from two-thirds to three-quarters of the leeks when I clean and chop them.They do need to be cleaned very well though as those long leaves tend to hide soil within them. Once I cut them up, I run them under water in a colander and swish them around to make sure the dirt is off. They can then be put in plastic bags and kept in the crisper of the refrigerator for several weeks or frozen for three or more months.

History

Since they look like an over-sized scallion (green onion), it’s no surprise that they’re related to onions, garlic, scallions and shallots. Leeks can be traced back in culinary history for thousands of years. Believed to originate in Asia, there is evidence for them all over the Middle East and Europe. The ancient Greeks and Romans used them extensively and the latter most likely introduced them to Great Britain where they thrived. Leeks took hold with the Welsh and eventually became the national symbol of Wales. Folklore records that the aforementioned Dewi Sant encourage Welsh warriors to wear leeks in their caps to make it easy to identify their comrades during a battle against the Saxons that proved successful for the Welsh.

Recipes

Here are a few recipes from Skinny Girl that use leeks:

Cennin gyda Thomato a Bacwn – Leeks with Tomatoes and Bacon
Smashed Turnips with Leeks
Asparagus Leek Cauli-risotto
Creamy Cock-a-Leekie Soup
Spring Time Pasta

Nutrition information for 124 grams (a little over 1 cup sliced)
Calories: 38 Fat: 0 Net Carbs: 8 g Protein: 1 g
Information for this article was gleaned from World’s Healthiest Foods,   Wikipedia, and Specialty Produce

Top photo from Wiki Commons, used with permission – “13-08-31-wien-redaktionstreffen-EuT-by-Bi-frie-031” by Bi-frie (talk) – Own work. Licensed under CC BY 3.0 via Wikimedia Commons –