Leeks

Scientific Binomial Name: Allium ampeloprasum var. porrum

Selection Information

Usage: Use in soups, salads and stir-fry.

Selection: Good-quality leeks will have bright white bulb-ends with dark green leaves. They will be straight, thick-leafed and very crisp.

Avoid: Avoid product with yellow, brown, wilted or slime-spotted tops. Bulbs ends that are very large are overmature.

Storage: Depending on how fresh they are, unwashed and untrimmed leeks can be refrigerated in your vegetable drawer anywhere from a one to two weeks. Leeks have a powerful aroma that can be transfered to other foods in your fridge so make sure you wrap them in plastic or put them in a container.

Seasonal Information

Available year-round peaking in September and November and again in the Spring

Washington leeks are available nearly year-round, except during May.

Leek Nutritional Information

Serving Size: 1 Cup, bulb and lower leaf (89g)
Amount Per Serving
Calories 54	Calories from Fat 2
	% Daily Value*
Total Fat 0g	0%
Saturated Fat 0g	0%
Cholesterol 0mg	0%
Sodium 18mg	1%
Total Carbohydrate 13g	4%
Dietary Fiber 2g	6%
Sugars 3g
Protein 1g
Vitamin A 30%	Vitamin C 18%
Calcium 5%	Iron 19%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Source: PMA's Labeling Facts

Leeks are low in Sodium, and very low in Saturated Fat and Cholesterol. They're also a good source of Dietary Fiber, Vitamin B6, Iron and Magnesium, and a great source of Vitamin A, Vitamin C, Vitamin K, Folate and Manganese.

Leek Tips & Trivia

Relished throughout Europe, leeks are the national emblem of Wales. They have been cultivated for so long that their beginnings are uncertain.