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Leeks

Jan 24, 2017


Leeks are one of the oldest vegetables, but that doesn't mean that they can't add a unique flavor to your dishes.

Availability & Origin
These vegetables are available year-round, but they peak during late winter and early spring. The top three producing countries are Indonesia, Turkey, and Belgium. The top producing states in the U.S. are California, New Jersey, Michigan, and Virginia.

Appearance & Flavor
Their long, cylindrical stem closely resembles that of a scallion. This stem is white at the root and grows more green the closer to the top you look. Leek leaves are stiff and have a blue-green hue. 

Storage
To get up to a week from your leeks, wrap them tightly in plastic and store them in the refrigerator.

Ways to Enjoy
Enjoy them raw in your salads and dips or cooked in your soups, casseroles, and sauces. Try this leek dish and switch things up at your dinner table.

History
Remember how we said the leek is one of the oldest vegetables? Well, the oldest cookbook from Roman times-written by Apicus around the 3rd century-mentioned the leek. Fun fact: The Roman Emperor Nero's love of leeks was said to be so outrageous that he was given the nickname of Poropahgus, meaning "leek-eater."

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