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Cooking With Leeks | Potage Parisien | Vichyssoise

Leeks

Leeks are a vegetable of the onion family. They are popularly used in many dishes including leek and potato soup (potage Parisien), as well as vichysoisse (a cold soup). Most people do not use leeks on salads, but thinly sliced they can add excellent flavor.

Image of a cut up leek.

If leeks are not particularly popular in the United States, it may be because they require a bit of extra work in order to prepare. Leek stems get dirt or sand between the rings (especially when blanched), and these must be washed out before use. Yet this fact also makes them rare in recipes, allowing them to remain a delicacy in spite of the ability of shippers and producers to grow and deliver leeks in most seasons.

In our InDepthInfo guide to leeks, we cover all aspects of their history, growth, health benefits, and use (even some recipes). Use the table of contents below to navigate your way around this site, or use the "next page" links at the bottom of each page.

Leeks are thought to be one of the oldest vegetables cultivated by man. They are historically significant. Nevertheless, they do not play a large roll in modern culinary art. Find out more when you click on the "next page" link below:

Next Page: History of Leeks


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