Leeks: Those giant, green onion-looking things that seem like they came from the age of dinosaurs. What do they taste like? How can we use them? Are they only good for potato leek soup? In fact, leeks are an impressively versatile veggie, adding a uniquely sweet and mildly onion-like flavour to any dish! Discover more about leeks including what they are, how to use them, recipes, storage suggestions, and much more.
Blog Overview
- Leeks are a member of the allium family, along with garlic, shallots, and all sorts of onions.
- Use the white and light green parts of leeks for cooking, and the dark green tops for broth.
- Leeks have a slightly sweet, mildly onion-ish flavour.
- Leeks pair well with potatoes, carrots, mushrooms, fresh herbs, and mild cheeses.
- Use this veggie in tarts, quiches, soups, pastas, and more.
What Are Leeks?
Leeks are a vegetable in the allium family, along with garlic, shallots, and a variety of onions. They’re often confused with green onions, which are thinner, smaller, and sold in bunches. They’re cylindrical in shape and grow up from the ground with a white stalk that gradually transitions to light green before ending in dark green leaves. Typically, the white and light green part of the leek is for cooking, while the dark green leaves are for stocks and broths.
Raw leeks have a mild, slightly sweet, and onion-y flavour. They’re not as sharp as green onions and they won’t make you cry when you cut them! Use this vegetable as a replacement for onions in a recipe for a more complex flavour. In broths, they develop a full-bodied flavour. When seared or grilled, they have a deliciously aromatic char and slightly sweet caramelization. When braised or roasted, they have a slightly soft, slightly crisp texture and onion-y sweetness. Though commonly used in dishes like potato leek soup, you can enjoy this cousin of the onion and garlic plant in a variety of ways!
Where Do Leeks Grow?
Ontario leeks grow in both the northern and southern regions of Ontario. They’re most commonly found near the waters of Georgian Bay and Lake Ontario. They are also grown and harvested domestically in farms throughout Canada, as well as being a plant commonly found and foraged in the wild.
Harvesting typically occurs throughout the fall and winter, which is when you begin seeing them pop up in produce markets and your local Farm Boy. Outside of Canadian-grown leeks, this hearty veggie can also be imported from other countries so that we can enjoy their sharp flavour year-round.
How To Choose Leeks
On your next grocery trip to Farm Boy, make sure you choose the best leeks available. (Our buyers are always at the markets bright and early to get the highest quality produce at an excellent value, but it never hurts to have some insider tips.)
Look for leeks that are firm to the touch, smooth, and free of any bruising. Their colour should be vibrant and they should have a subtly sweet, onion-y aroma. Choose ones that have flatter bottoms, as rounded bulbs can be a sign of an older crop.
How To Clean and Prepare Leeks
No matter how you choose to prepare and cook your leeks, you’ll need to thoroughly clean them first. Since this plant grows straight up from the ground, it can have sand and soil stuck between the leaves. Unlike some other veggies, it’s easier to clean leeks after they’ve been cut.
To prepare leeks for cooking, chop off the tough green leaves. (These can be used for stocks and broths, but are too difficult to eat on their own.) Then, slice off the stringy roots of the leeks. You only want the white and pale green parts of the leek for recipes. Chop your leeks into thin slices or rings. You’ll probably notice quite a bit more dirt inside your leeks – this is totally normal! Toss all your chopped leeks into a colander and thoroughly rinse under cold water. Use your hand move them around to make sure all the dirt is washed off. You can also use a salad spinner for this. Before cooking, blot them dry with a paper towel, which will help avoid any spattering.
How To Store
If you’re using the tough green leaves for stock, store them in a freezer bag. Whole leeks can be kept in the fridge. Be sure to trim or remove any bruised or damaged leaves before storing. Chopped and washed leeks can likewise be kept in the fridge or in the freezer for a longer life. Simply keep them in a resealable plastic freezer bag.
Our Farm Boy Leek Loves
Made fresh by our chefs in small batches with our own exclusive recipe, this soup is full of warm, comforting flavours. It’s prepared with simple, high-quality ingredients like potatoes, leeks, butter, garlic, and whipping cream. Available in single-serve and multi-serve containers.
Our fresh gourmet pasta is crafted using a traditional recipe and durum semolina flour. It has a tender bite and cooks in only a few minutes. Packed with a savoury filling of ricotta cheese, mushrooms, leeks, and truffle oil, it pairs beautifully with our fresh pasta sauces.
Lovely Leek Recipes
Parsnip, Leek, and Apple Soup
Ingredients: extra virgin olive oil, parsnips, leek, shallot, apple, ground coriander, almond milk, vegetable broth, salt, pepper, parsley.
This soup is so rich and creamy, you’d think it was made with dairy! It’s a beautiful harvest-inspired appetizer, side, or light meal and embraces wholesome, plant-based ingredients. For a little bit of added texture and nutty flavour, try garnishing with a sprinkling of toasted pumpkin seeds.
Chef’s Tip: For a heartier bite, add one small potato to this soup. (You can purée it or leave it in chunks, depending on your preference.)
Cheesy Onion, Leek, and Spinach Hand Pies
Ingredients: extra virgin olive oil, butter, Vidalia onions, leek, garlic flowers, baby spinach, shredded cheese, cheddar cheese, chili peppers, salt, pepper, puff pastry, egg, everything bagel seasoning.
An easy – and delicious – appetizer comes in the form of these flavourful hand pies. With the help of our Butter Puff Pastry, you can have tender, flaky pies in less than 90 minutes from start to finish. Filled with a cheesy, caramelized savoury filling, consider whipping this up for a fresh twist on lunch.
Chef’s Tip: Prep these pies ahead of time by caramelizing your onions the day before assembling and baking.
Korean Style Vegetable Pancakes
Ingredients: soy sauce, rice vinegar, sesame oil, sambal oelek, sesame seeds, flour, cornstarch, baking powder, salt, egg, kimchi, mineral water, carrot, red bell pepper, mushrooms, snow peas, leek, green onions, sunflower oil.
If you’ve never had vegetable pancakes before, this is your sign. Crispy, crunchy, and so satisfying, you can mix and match the veggies to suit your palate. With the help of a tasty dipping sauce, this recipe is a great way to use up some of the odds and ends in your crisper drawer.
Chef’s Tip: Pick and choose your favourite veggies to make this recipe your own!
More Dishes and Suggestions
Did you know?
- Leeks date back to the Bronze Age (4000 BC).
- They were eaten by those who built the Ancient Egyptian Pyramids.
- Hippocrates, known as the father of medicine, prescribed leeks to cure nosebleeds. Today, your doctor might have a different opinion!
- They aren’t as pungent as onions.
- Tops and scraps can be used for stocks and broths. Simply freeze and save them for later.
- They are the national emblem of Wales.
