Leek

Leek The plant belongs to the lily family and specifically the genus Allium, the same which includes garlic, onions, chives and scallions. It is native to Western Asia and Europe, in Spain are mainly grown in the northern, highlighting Navarra, Basque Country and La Rioja. And in Europe, the largest consumer and producer is France.


The leek has three clearly distinguished: elongated white bulb, green leaves and tiny roots attached to the bulb base.

There are different varieties of leeks but mainly fall into two groups: the fall and winter leeks that are thick and with a strong flavor and summer leeks, smaller, more tender and milder flavor. Flavor, reminiscent both onion, but softer and sweeter.

When buying you have to choose those with the stem up straight and white and not catch those with discolored leaves, yellowish or soft. Once home, are kept in the refrigerator up to two weeks and use them when you have to cut the stem lengthwise and wash the leaves separating them one by one to remove either the land between them.

Leek Uses
Its use in the kitchen is widespread in developing purees, casseroles, stews, roasts, soups, creams, cakes, soups. Can also be eaten raw in salads. There are some famous dishes include leeks as a main ingredient, such as vichyssoise porrusalda and cream.

Nutritional properties

Leeks are rich in fiber and 94% of its composition is water, being a low calorie food. We also provide vitamins and minerals. In fact, the benefits of leek are the same as those of garlic, only to a lesser extent. So, leeks are a food with many beneficial properties for the body.