Small White Leek (2024)

FAQs

Is small white leek edible? ›

Interesting Tidbits: POISONOUS PARTS: All parts but causes only low toxicity if eaten; can be safely eaten in small amounts, large quantities not recommended.

Once leeks are growing strongly in their final position, weed them regularly, water during dry spells, and 'earth them up'. This simply means drawing up dry soil around the plants, to blanch them and produce the characteristic long white shank.

A member of the Allium family, leeks are a bulbous vegetable with a white base that transitions from light green to dark green at the top. Only the tender white portion is eaten. Some mistake this portion as the stem or stalk, but it is actually a cylindrical bundle of leaf sheaths.

Avoid leeks with cuts or bruises. The dark green tops of leeks should look fresh. Avoid leeks with yellowing or wilting tops. Choose smaller, younger leeks when you want to eat them uncooked.

Why is wild garlic illegal? Picking the plant isn't illegal, but digging it up by its roots is.

Before cooking, it's important to thoroughly wash leeks as dirt and grit often gets trapped between the layers of leaves as they grow.

Mostly just the white and light green parts are eaten, though the darker green parts have plenty of flavor and can either be cooked longer to tenderize them, or used when making homemade soup stock.

Leek values

Leek is richer in some vitamins and minerals compared to onion. In 100 grams of leeks, there are 2.1 g of iron — 10 times more than the amount found in onions. AgroWeb.org data on onions and leeks show that the calcium content of leeks is higher, with the exception of green onions.

Leeks may protect against certain types of cancer

Studies suggest that people who regularly eat leeks and other allium vegetables may have up to a 46 percent lower risk of gastric cancer than people who don't eat them, but further studies are needed to be sure. Leeks may also protect you from colorectal cancer.

Can you eat white leeks? ›

Most recipes call for the white and pale green parts of leeks, but the dark outer greens are equally delicious in stews, sautés, and pasta and grain dishes. In French cuisine, leek leaves are used to season broths, soups, and stews as part of a bouquet garni.

Baby leeks are crisp when raw, developing a melting quality when cooked. Baby leeks are entirely edible, including the roots.

"I think the bigger leeks lose their flavor, especially when cooked, so baby leeks are good to use in dishes that need some bold onion kick." The chef also likes to use the vegetables in a cold leek and garlic vichyssoise, as well as in gumbo (recipe below) and as a raw garnish.

We traditionally trim the green tops off leeks and throw them away, but the thick leaves are perfectly edible and have just as much if not more flavour than the milder, pale end.