Leeks are very versatile and useful in the kitchen, with their own distinct, subtle flavour. They were grown widely in ancient Egypt and also eaten and enjoyed throughout the Greek and Roman period. There is evidence they were enjoyed in England during the Dark Ages but became considered an “unfashionable” vegetable in the Middle Ages.
Leeks are members of the onion (Allium) family with a milder flavour. There are many varieties but little difference in flavour. They can be steamed, boiled, fried, sweated, stir-fried, braised and baked. They are an excellent source of Vitamin A and a good source of Vitamin C and folic acid.Raw leeks are also a source of Thiamin and Vitamin B6, which can be lost through prolonged cooking.