Region of Origin
Commodity:
Leek
Description & Origin
Leeks are a type of very large green onion. They have a thick shank (pseudo-stem); little bulb development; and broad, flat bluish-green leaves. Primarily the white and light green areas of the wide stem are used. The most preferred varieties have exceptionally straight, long shanks. Some growers in Europe even plant leeks in trenches and mound soil over the shank as it grows to blanch and elongat...
Health Benefits & Nutrition
Leeks are an excellent source of manganese, and a good source of vitamin C, iron, and several B vitamins. Leeks are believed to be contribute to healthy cholesterol levels and assist in stabilizing blood sugar. Like other vegetables in the onion family, leeks contain organosulfur compounds that are believed to aid the cardiovascular system and contribute to prevention of certain types of cancer.
In Ancient Greece it was believed that leeks could cure nosebleeds and in Ancient Rome it was thought that leeks would improve one’s speaking voice.
Our Varieties
Leek Baby
Description
Baby leeks are a petite version of the larger leek that closely resemble scallions, but with the meaty shank and mild, sweet flavor of leek. They are harvested pencil-thin when still exceptionally sweet, moist, and tender.
Variety Tips & Tricks
Baby leeks do not contain grit between the layers, like larger leeks, and do not require the same cleaning process. They can be cooked whole after the root end and tips of the upper leaves have been removed. Whole baby leeks are excellent roasted, braised, and grilled. They also make an excellent pizza topping.
Commercial Availability (Grown for the US Market)
Leek Holland
AKA: Dutch Leek
Description
Grown in Holland where great care is taken to produce high quality vegetables, these leeks are known for their exceptionally long, straight, uniform shanks making for easy prep and high yields. They are also power-washed after harvest, an extra step that makes cleaning these leeks much easier than cleaning domestic leeks, which can be incredibly sandy.
Variety Tips & Tricks
Holland leeks are easier to clean that other varieties, but thorough washing is still essential to prevent the errant piece of grit.
Commercial Availability (Grown for the US Market)
Foodservice Tips
Traditional Culinary Uses
Leeks are used in similarly to onion, often sautéed as part of a flavor-building mirepoix mix. Their tender white and light green shanks are primarily used for cooking, but their tough dark green tops make excellent stock. They can be eaten raw, but are usually cooked until meltingly tender. Their mild onion flavor makes them a favorite addition to dishes featuring mild, but hearty, flavors. Classic pairings include potato, eggs, chicken, and fish. Leeks can be used as a flavor-enhancing component in soups and stews, or can be featured center-stage in dishes such as potato leek soup, classic French vichyssoise, leek tart, or Scottish cock-a-leekie soup. Try grilled leeks as an adventurous pizza topping. Fry thinly sliced leeks to use as a garnish. They can also be creamed, caramelized, or braised and served on their own as a decadent side dish.
Flavor Pairings
Potato, Lemon, Cabbage, Fava Bean, English Peas, Asparagus, Mushrooms, Tarragon, Thyme, Mint, Parsley, Barley, Pistachio, Cream, Parmesan, Eggs, Chicken, Bacon, Fish
How to Prepare
Leeks are usually quite gritty and must be cleaned well. To clean most effectively, remove the roots and trim the tough, upper dark green leaves (which can be washed separately and reserved for stock). The white-to-light-green shank of the leek can be cut into rounds or cut in half lengthwise and sliced. Immerse the cut slices in clean water and agitate well. Allow the leek to sit for at least 10 minutes so the grit can settle. Use a slotted spoon to remove the clean leeks from the surface. Repeat if necessary. The leeks can then be used as onions would. If the preparation calls for whole leeks or leeks in larger chunks, each section must be thoroughly washed and water allowed to penetrate between layers of the leek in order to clean properly.
How to Store in the Kitchen
Keep leeks in the coldest area of the refrigerator, ideally in a sealed bag or container to preserve moisture. They store well.
Fight Food Waste Tips for root to stem cooking
Do not discard the dark green tops of the leek leaves! Once cleaned, these leek tops can be added to meat or vegetable stocks to enhance flavor.
Warehouse Storage & Handling
Maintain these conditions for optimal short-term storage shelf life.*
IDEAL STORAGE TEMP:
32°F
TEMP STORAGE ZONE:
32-39°F (Cold Storage)
RELATIVE HUMIDITY:
95-100%
PRODUCES ETHYLENE:
Yes – Very Low
SENSITIVE TO ETHYLENE:
Yes – Medium
ETHYLENE RECOMMENDATIONS:
Leeks are somewhat sensitive to ethylene. Exposure can cause yellowing of leaves and softening.
Quality Assessment
Leeks should be smooth and firm. Leeks with thick, long, and straight shanks are generally preferred. Leeks should be free from excess yellowing or browning along the tips of the leaves. There should not be sprouting from the root end, which indicates excessive time in storage.
Important Handling
Leeks should be kept as cold as possible, and at the proper humidity to prevent shriveling or softening.
Optimum Shelf Life
Depending on variety, conditions at harvest, and handling, leeks may last up to 2 months.
