Image of Leeks

Scientific Binomial Name: Allium ampeloprasum


Use in soups, roasted, in salads and stir-fry.


Good-quality leeks will have bright white bulb-ends with dark green leaves.

Quality leeks will be straight, thick-leafed and very crisp with no signs of decay or slime between the leaves or layers of the bulb.


Avoid product with yellow, brown, wilted or slime-spotted tops

Bulbs ends that are very large are overmature.


Depending on how fresh they are, unwashed and untrimmed leeks can be refrigerated in your vegetable drawer anywhere from one to two weeks.

Leeks have a powerful aroma that can be transferred to other foods in your fridge so make sure you wrap them in plastic or put them in a container.


In general, vegetables will not ripen further after harvest.

  • Nutritional Information
  • 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.

    Amount per serving

    Calories :61Calories from Fat :
    Total Fat0.3
    Sodium 20%
    Total Carbohydrate14.15%
    Dietary Fiber1.8%
    Sugars 3.9%
    Protein 1.5%
    Vitamin A1667%
    Vitamin C12%
    Calcium 59 %
    Iron 2.1%

  • Tips & Trivia
  • Don't throw away lettuce, greens, celery, etc that has been in your refrigerator a little too long and gone limp. Revive most leafy vegetables by cutting a small amount from the stem-end, soaking in warm (100 degree) water for 5 minutes, drain and refrige

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

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