Related to the onion and garlic, the leek, Alliium porrum belongs to the Alliaceae (lily) family and is a favourite vegetable in European cooking.  The early origins of the leek may have been Asia Minor, but it is native to  Southern Europe and the Mediterranean and but it is thought the Celtics brought it further north.  The Egyptians valued the leek not only for its culinary uses, but for its healing powers as well. In 640 AD when the Saxons raided Wales, the Welsh wore pieces of leek in their headwear to distinguish them from their foes.   It is also the symbol of Wales. The French call it 'the asparagus of the poor'.  Its subtle flavour is gentler, earthier than onion or garlic and lies somewhere in between.  Looking like giant scallions (green onions) winter leeks have a stronger flavour that the summer grown or smaller leeks which can also be used raw for salads.  Winter and late spring leeks are best and it is said that a little frost brings out their best.  Leeks are available throughout the year and are an important staple in some regional European cooking - the Alsace of France,  Germany and further north, in Scotland.  

A few facts

At only roughly 25 calories per 100 gr., the leek is a good source of Vitamins C and A, as well as folic acid, iron, magnesium, silica and calcium.   Like all members of the Alliaceae family, the leek is anti-bacterial and anti-septic - especially when used raw. 

Look for leeks with a small to medium sized bulb end with no yellowed leaves.  The white should be snowy white with bright, crisp leaves and  no blemishes.  Large bulb end indicates an over mature leek and are best for soups and stews.  Cut off the tougher, dark green part of the leaves.  These can be tied together with fresh herbs and used to flavour stocks, soups and stews.  They will be too tough to eat, just remove the bundle and discard.  The lighter green to yellow green part just above the white of the bulb will be tender enough to use for salads and stir fried dishes.  Either cut the leek lengthways to facilitate rinsing away grit and dirt or slice in thin to thicker rings and rinse in a strainer.  When braising whole leeks cut lengthways, you will note it is done when a knife tip pierces the white part easily.  Overcooking leeks will toughen them.  Leek rings sautéed take but a few minutes to cook.  Potatoes and leeks make a happy marriage.  Leeks, potatoes and carrots are a classic combination as well.  In German cooking, grated nutmeg is a traditional seasoning. 

Storing

Unlike onions, leeks store well in the vegetable bin in the refrigerator and can keep up to two weeks.  Do not trim before storing.  Leeks that are purchased trimmed, should be used within a week.  Stored in a cold environment (0°C or 32°F) they will keep for several months.

Suggestions:

baked - Quiche is a classic way to bake leeks but add them to baked vegetable casseroles or potato and cheese dishes as well. 

braised - Lghtly brown in butter, add a little broth or white wine and cook until tender.

salads - The uncooked and sliced thinly, white and tender, yellow greenish part is a welcome change over the usual salad onion.

sautéed - Cut into thick or thin rings.  Butter is a better choice than oils for this vegetable.

side dish - Especially good with poultry and seafood.  Use a béchamel (white) sauce or cheese.

tossed - With pasta (use thin slices cooked al dente) hot or cold for a pasta salad.

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