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.
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Baby leeks are available from South Africa
Fiber, Folate, Iron, Magnesium, Manganese, Vitamin A, B6, C and K.
Baby leeks have a slight bulb formation with broad, flat, dark green tops.View Baby leeks
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".