Compare the leeks you receive today to those available in the store and you will likely find them smaller, less fibrous and will be able to use more of the leaves. There are few recipes available (that I have found) that specify young, tender leeks; they are hard to find. Following** is the only reference I ran across, so we will likely “experiment” tonight. Most of the selection and use descriptions below pertain to larger leeks than those you receive.

Small whole leeks (fairly difficult to find) boiled or steamed tender, well dried and oil-brushed, turn smoky and juicy on the grill. “Tender spring leeks are rarely part of our repertoire unless you live in a growing area where they are sold in farmers’ markets. Smallness and paleness, both of which signal tenderness, are important for leeks that will be cooked whole.“

While leeks play a leading role in much of Europe and the Middle East, they are largely relegated to mere seasoning in America. The vegetable is superficially robust, but becomes tender and mild after even a brief blanching. Although they seem stiff and sturdy, leeks will turn softer than Belgian endive or lettuce. The only way to eat this gentle giant is to cook it.

Leeks, known scientifically as Allium porrum, are related to and bear a resemblance to onions, shallots and scallions. They look like large scallions having a very small bulb and a long white cylindrical stalk of superimposed layers that flows into green, tightly wrapped, flat leaves. If you look at your green onions and leeks, it is likely that the only way you can tell them apart is by looking at the leaves: leeks are flat, onions are round.

Cultivated leeks are usually about 12 inches in length and one to two inches in diameter, and feature a fragrant flavor that is reminiscent of shallots but sweeter and more subtle. Wild leeks, known as "ramps," are much smaller in size, but have a stronger, more intense flavor. Also in this species are two very different vegetables: The elephant garlic (Allium ampeloprasum var. ampeloprasum) grown for its bulbs, and kurrat which is grown for its leaves in Egypt and elsewhere in the Middle East. The leek is also sometimes classified as Allium porrum (L.)

Leek cultivars can be subdivided in several ways, but the main separation is between summer leeks, intended for harvest in the season when planted, and over wintering leeks, meant to be harvested in the spring of the year following planting. Summer leek types are generally smaller than over wintering types; over wintering types are generally more strongly flavored.

History

Leeks enjoy a long and rich history, one that can trace its heritage back through antiquity. Thought to be native to Central Asia, they have been cultivated in this region and in Europe for thousands of years.  Leeks were prized by the ancient Egyptians, Greeks and Romans and were especially revered for their beneficial effect upon the throat. The Greek philosopher Aristotle credited the clear voice of the partridge to a diet of leeks, while the Roman emperor Nero supposedly ate leeks everyday to make his voice stronger. The ancient Romans were particularly partial to leeks, according to the first century cooking manual, translated as The Roman Cookery of Apicius, by John Edwards. This book had 17 recipes for leeks.

The Romans are thought to have introduced leeks to the United Kingdom, where they were able to flourish because they could withstand cold weather. Leeks have attained an esteemed status in Wales, where they serve as this country's national emblem. The Welsh regard for leeks can be traced back to a battle that they successfully won against that Saxons in 1620, during which the Welsh soldiers placed leeks in their caps to differentiate themselves from their opponents. Today, leeks are an important vegetable in many northern European cuisines and are grown in many European countries.

Nutritional Value

Since leek is related to garlic and onions, it contains many of the same beneficial compounds found in these well-researched, health-promoting vegetables, however in smaller amounts.. A high intake of Allium vegetables has been shown to reduce total cholesterol and LDL, or "bad" cholesterol levels, while at the same time raising HDL, or "good" cholesterol levels. Allium vegetables have also been shown to lower high blood pressure. Regular consumption of Allium vegetables, as little as two or more times a week, is associated with a reduced risk of prostate and colon cancer.

In addition to their unique properties as Allium family vegetables, leeks also as a very good source of manganese and a good source of vitamin B6, vitamin C, folate, and iron. This particular combination of nutrients would make leeks particularly helpful in stabilizing blood sugar, since they not only slow the absorption of sugars from the intestinal tract, but help ensure that they are properly metabolized in the body.

How to Select and Store

Leeks should be firm and straight with dark green leaves and white necks. Good quality leeks will not be yellowed or wilted, nor have bulbs that have cracks or bruises. Since overly large leeks are generally more fibrous in texture, only purchase those that have a diameter of one and one-half inches or less. Try to purchase leeks that are of similar size so as to ensure more consistent cooking if you are planning on cooking the leeks whole. Leeks are available throughout the year, although they are in greater supply from the fall through the early part of spring.

Fresh leeks should be stored unwashed and untrimmed in the refrigerator, where they will keep fresh for between one and two weeks. Wrapping them loosely in a plastic bag will help them to retain moisture. Cooked leeks are highly perishable, and even when kept in the refrigerator, will only stay fresh for about two days. Leeks may be frozen after being blanched for two to three minutes, although they will lose some of their desirable taste and texture qualities. Leeks will keep in the freezer for about three months.

Preparation: Cleaning is Critical

Leeks must be ruthlessly slit or sliced and their innards thoroughly rinsed. A hidden mud layer ruins a dish. Trim off the roots without cutting into the bulb: cut off dark green leaves (save for soup). Insert a knife through the bulb end an inch or so above the base. Slice lengthwise toward the leaf tip to halve the stalk, keeping the base intact. Plunge up and down in a sink of water, opening up the layers and sloshing vigorously, then examine each down to the base. Repeat until clean. Then either slice crosswise, leave whole, or tie with string to maintain the shape.

For small, skinny leeks, trim roots and green tops. Cut a lengthwise slit halfway through the shaft, leaving base intact. Hold leek upright under running water nad gently pull apart layers to let water ruin between them. Shake off water and drain on towels.

Easiest: Unless the leek is to be cooked whole, it is much simpler to trim the roots and very ratty leaves (dark green leaves turn tender if cut small and well cooked; there is no reason to remove). Slice across to the width desired, dump into plenty of water then drain. Repeat a few times. The slices do not absorb water or lose flavor, and the process is faster and easier than slitting.

Use

Leeks, whether whole, chunked, sliced, or pureed, excel in braises and soups. They provide complexity, sweetness and body more than an onion. Cooked in parchment or foil (oven-steamed) leeks are truly special—different from any other way you may have tasted them: unusually savory, concentrated and of a uniform, melting consistency. Poaching displays leeks’ mild, leafy, lettuce-like side. Steamed whole or in julienne strips, leeks look satiny and taste extremely mild, almost bland—suitable for those who prefer only a hint of leek.

** Small whole leeks (fairly difficult to find) boiled or steamed tender, well dried and oil-brushed, turn smoky and juicy on the grill. Stir-fried, sautéed, and deep-fried leeks have a one-dimensional caramelized onion flavor and a chewy texture.

Quick Serving Ideas:

Healthy sauté leeks and fennel. Garnish with fresh lemon juice and thyme.

Add finely chopped leeks to salads.

Make vichyssoise, a cold soup made from puréed cooked leeks and potatoes.

Add leeks to broth and stews for extra flavoring.

Braised leeks sprinkled with fennel or mustard seeds makes a wonderful side dish for fish, poultry or steak.

Add sliced leeks to your favorite omelet or frittata recipe.

Frazzled Leeks in Snapping Oil

Lemon-Leek Roasted Cornish Hens

Noodles with Cottage Cheese & Leeks

Pan Roasted Pork Loins & Leeks

Pork Tenderloin with Sauteed Apples & Leeks

Potato Corn Leek Chowder

Potato Leek Soup

Pumpkin, Sweet Potato & Leek Soup

Tomato Leek Fritatta

If you have a great recipe, please email us!