| Leeks |
| Puljolök |
| Aromatic Flavoring: Leek, (Allium ampeloprasum var. porrum) L., also sometimes known as Allium porrum, is a vegetable which belongs, along with the onion and garlic, to the Alliaceae family. |
| Season: Leeks are in season from September until April depending on weather conditions and frosts. Leeks can be harvested from the time that they are as thin as a pencil onwards. You often see baby leeks in the market, they are just leeks taken at a particular size. |
Use in soups and stews and on its own as a vegetable. Use in place of yellow onions as they have a much more subtle flavor. Leeks are a great vegetable on their own, sauteed in butter and finished with a small bit of cream and a grating of nutmeg.
Whole leeks are sold individually by the kilo or pound. Although recipes usually call for only the white part of the leek I often find uses for the entire plant. The dark green tops can be saved and used for stocks.
Leeks has been shown to reduce 'bad' cholesterol – and at the same time increase levels of 'good' cholesterol.
Allium (onion) vegetables including leeks can also help to lower high blood pressure.
Research has shown that eating leeks regularly can help protect against cancer, particularly, prostate, colon and stomach cancer. Quercetin, an antioxidant present in the Allium family, is recognized as a cancer-blocking compound.
Leeks are a very good source of manganese and vitamin B6, vitamin C, folate and iron. These nutrients all work together in the body to stabilize blood sugar by slowing down the absorption of sugars from the intestinal tract.