Leeks are mild members of the Allium – or onion – family and popular in Mediterranean cooking.

Similar in appearance to a large scallion, leeks have broad green leaves and thick white bodies. With their mild, sweet flavor, leeks are delicious added to soups; braised leeks make a perfect accompaniment to fish, poultry and meat dishes.

High in beta-carotene, leeks also contain a flavonoid called kaempferol.

Antioxidant Score (ORAC)=490

Selecting and Storing Leeks

The leaves of leeks should be fresh,crisp and green, and the root should be white and free of bruises or blemishes. Store leeks loosely in plastic wrap in the crisper of the refrigerator. They will keep for up to a week.

Preferences: No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Seeds, No Soy, No Dairy, No Poultry, No Molds, No Tubers, No Citrus, No Nightshade, No Legumes, No Grains, No Corn, No Yeast, No Peanuts,

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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