Leeks

Seasonality: Year Round
Origin: USA, Mexico

The thick white stalks and slightly bulbous roots of Leeks are topped off by broad, flat, green leaves that wrap tightly around each other.

Resembling giant green onions, these "asparagus of the poor" are highly prized throughout Europe. As the essential ingredient for both a favorite chicken and barley soup in Scotland and a famous potato soup in France, Leeks have been popular for thousands of years.

A mild and sweet member of the onion family, Melissa’s Leeks are actually related to both onions and garlic, (containing a more subtle flavor and fragrance.) The thick white stalks and slightly bulbous roots of Leeks are topped off by broad, flat, green leaves that wrap tightly around each other.

Used primarily in the U.S. as a soup green, Leeks can also be chopped in salads or left whole to be cooked as a vegetable.

Leeks from Melissa’s are hand-selected for excellent quality. Choose firm stalks and avoid any yellow or brown spots. They should be fresh-looking and flexible. Store in the refrigerator, wrapped in paper towels for up to 5 days or more.

Trim green tops and cut off roots. Slice in half and rinse well.