Take a leek for good health

THE leek is scientifically known as Allium Porrum and is in the same grouping with onions, shallots and garlic.

Leeks consist of white stalks and long flat dark green leaves and are mostly available in early spring.

The leek’s flavour is sweeter than the onion’s and it is well known for its health and culinary properties.

Health benefits may include the reduction of cancer infection and protection of blood vessels owing to the high concentration of flavonoids.

Leeks are well known to for containing high levels of B Vitamins and Folate which is highly recommended during pregnancy and may reduce risks of birth defects in expectant mothers.

They are of great benefit to cardiovascular health and are high in the antioxidant polyphenols, therefore protecting blood cells from oxidative damage.

Leeks are also rich in vitamin K, which may help with blood clotting. Manganese, copper, iron, folate, vitamin C and vitamin A are also present.

Many uses
When selecting leeks, make sure they are firm with dark green leaves.

Storage requires refrigeration of untrimmed and unwashed leeks.

Interestingly, all the parts of the leek can be used.

Leeks have many culinary applications and should be included in a variety of dishes.

It is used in basic stocks, sauces, gravies, casseroles, soups, dressing, glaze and stir fry.

It can also be a flavour component or used as a marinade, or to blend foods and act as a thickener.

The leaves can be used as a garnish and in salads.

Leeks can also be served as a side dish in hot and cold dishes.

It can be used to flavour pickles, relishes and chutney, adding colour and flavour to food.

Leeks may be used as infusions (leek oil) and as platter-liners. Leeks can have decorative purposes in culinary use and floral art.

Celery is leek’s life partner and they pair together as a happy couple.

The Greek physician Hippocrates stated that leeks can cure nosebleeds, while in Rome the leek was consumed for voice clearance purposes.