Baby leeks

Baby leeks

  • +Description

    Baby leeks are a member of the onion family and are native to Central Asia. Leeks have a slight bulb formation with broad, flat, dark green tops. Rather than forming a tight bulb like the onion, the leek produces a long cylinder of bundled leaf sheaths. The edible parts of the leek are the white base and light green stalk. The taste might be described as a mix of mild onion and cucumber. Baby leeks are smaller and more tender than the regular size leek.

  • +Availability

    Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
    Available Available Available Available Available Available Available Available Available Available Available Available

    Baby leeks are available from South Africa

  • +Main nutrients

    Fiber, Folate, Iron, Magnesium, Manganese, Vitamin A, B6, C and K.

Main varieties

  • Baby leeks

    Baby leeks

    Baby leeks have a slight bulb formation with broad, flat, dark green tops.

    View Baby leeks

Preparation

Preparation

First wash the baby leeks. Baby leeks may be prepared in the same way as asparagus. By removing the outside leaves, cutting it in length, and cutting off the root. Baby leeks will turn soft and mils in taste, when boiled. Do not overcook leeks as it will turn them to mush. Frying the baby leeks will preserve the taste and make the leaves more crunchy.

Consumption

Baby leeks can be eaten raw or cooked. Baby leeks are often eaten whole or chopped into slices. The slices have a tendency to fall apart, due to the layered structure of the leek. Baby leeks have a mild flavour and can are a good substituted for onions.

When to eat

The green tops of baby leeks should be fresh and crispy. Avoid those that are discoloured. Baby leeks can best be stored in the refrigerator and consumed within one week.

Did you know?

  • Leeks are also called ‘scallions’ and ‘The Gourmet’s Onion’.
  • The leek is a national emblem of Wales.
  • Believing leeks were good for his vocal chords, Emperor Nero loved eating them. He ate so many, in fact, the Romans nicknamed him porrophagus, meaning "leek mouth".
 

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