Cooking Healthy with Leeks

Spring makes me think about the wild spring onions. In some areas it is the delicate chive like spring onions I would see growing along the roadsides. In other areas people were gathering ramps, a very pungent onion that was coveted by the local people of that region. "The World's Healthiest Foods," leeks, are another favorite that comes into season in many areas in April. It is of the alum family along with all types of onion and garlic. They are all known for their cleansing and detoxifying properties. Leek is the family member that has a delicate flavor that lends itself nicely to light dishes.

When I cook leeks I like to thinly slice just the white, tender part of the plant for most dishes. I then save the tops to simmer with other vegetables for a flavorful vegetable broth.

When cooking leeks, let them cook for at least 10 minutes. If needed, add a little broth so it can simmer for that period of time. This will make the leek tender, and bring out its flavor. There are many dishes leeks complement.

Our Braised Salmon with Leeks is a very good tasting one. The flavor of the leeks with tarragon and salmon is a terrific example of the delicate taste of leeks as a perfect complement to light dishes. For complete instructions on cutting leeks, click on leeks within the recipe. And for all the health benefits of leeks click here.

This should give you everything you need to prepare, know and enjoy this wonderful "World's Healthiest Foods," Leeks.

This page was updated on: 2002-11-22 07:47:02
© 2002 The George Mateljan Foundation