Leeks are an underrated vegetable, in my opinion. I am not even sure I had had one before I studied abroad in France, and even then, they weren’t featured in their best light. In France, we always had a leek gratin, which consisted of the entire (edible) leek covered in cheese and cream. Of course that sounds good, but I really didn’t like the way the entire leek tasted. Fast forward a few years and I discovered all the delicious ways you can cook leeks, from soups to nuts (and by nuts, I mean risotto).
Four Facts Leek Nutrition:
- Leeks contain the flavonoid kaempferol which may support our cardiovascular system by protecting our blood vessel linings.
- Leeks are a good source of Vitamin K and manganese which K which help support bone structure.
- Leeks contain vitamin A, which aids vision
- Leeks contain the vitamin B6, which may reduce homocysteine in the blood; elevated levels of homocysteine are associated with a greater risk of heart disease, blood clots and strokes.
Store fresh leeks unwashed and untrimmed in the refrigerator they will stay fresh for one to two weeks.