Leeks
Estimated Inventory, 12 ct : 33.00
This item was last sold on : 06/30/25
Description/Taste
Leeks are comprised of tightly layered leaf sheaths that form a thick, fleshy bundle with fanned leaves at the top. The base of the plant is covered in a grouping of thin, cream-colored to light-brown roots, and the stalk-like portion of the plant is called a pseudostem. The bottom of the pseudostem is white and transitions to pale green and dark green hues. The pseudostem also has a curved, cylindrical appearance and a smooth, taut, and lightly striated surface. The top portions of Leeks bear thick, fibrous, tough leaves that gently expand and open. These leaves range in color from muted dark green, blue-green, to yellow-green hues, depending on the specific variety. When sliced in half, the Leek’s base showcases a white interior, and the flesh is made up of small concentric layers, which look similar to halves of onions. Leeks have a crunchy, firm, and crisp consistency when raw. Once cooked, the cut leaves soften to a tender, succulent mouthfeel. Leeks are known for their mild, vegetal, onion-like flavor with a subtly sweet and savory taste.
Seasons/Availability
Leeks are available year-round, with a peak season from spring through summer.
Current Facts
Leeks, botanically classified as Allium ampeloprasum, are an ancient species belonging to the Amaryllidaceae family. The upright-growing, herbaceous plant typically reaches one meter in height and is a cold-tolerant species with a long growing season. Many species of Leeks are found within the Allium genus, and each species is further categorized into early, mid, and late-season varieties. Allium ampeloprasum is primarily known as the Common leek and is the traditional species sold in markets worldwide. Throughout history, Leeks have been used for medicinal and culinary purposes. The species is favored for its nutritional properties and milder flavor than other members of the Allium genus, like garlic or onions. In the modern day, Leeks are widely available in fresh markets worldwide and are sought by chefs and home cooks as a foundational flavoring in raw and cooked preparations.
Nutritional Value
Leeks are a source of vitamins A, B, and K to maintain healthy organs, produce energy, and aid in faster wound healing. Leeks also provide fiber to regulate and cleanse the digestive tract, magnesium to control nerve functions, and iron to develop the protein hemoglobin for oxygen transport through the bloodstream. Other nutrients include calcium, phosphorus, copper, and manganese. In natural medicines, Leeks were viewed as having diuretic, antiseptic, and antispasmodic properties. The vegetable was thought to help the circulatory system and was considered a healthy culinary ingredient. Leeks were also a favorite food of Emperor Claudius Caesar Augustus Germanicus in Rome. It is said Emperor Nero ate Leeks and oil to improve his singing voice and consumed the vegetable so frequently he acquired the nickname “porophagus,” meaning “Leek-eater.” Greek Physician Hippocrates also once mentioned Leeks as a remedy for nosebleeds.
Applications
Leeks have a mild, aromatic, and savory-sweet taste suited for fresh and cooked preparations. It is important to thoroughly wash Leeks before use, as dirt and sand are commonly stuck between the leaf sheath layers. The base of the Leek should be trimmed, the leaves separated, and each piece rinsed or swished in a basin of water to clean any lingering debris. Once prepped, lighter-colored portions of Leeks are edible raw and can be chopped into salads and slaws. Leeks are also minced and mixed into creamy dips, used as a garnish for roasted meats, or combined with fresh herbs as a side. In addition to raw preparations, Leeks can be grilled, fried, steamed, braised, or sauteed. Try incorporating leeks with potatoes into side dishes and casseroles. Leeks can also be cooked with asparagus, topped over pizza, mixed into pasta, or added to egg dishes like omelets and quiche. Popular soup recipes using Leeks include vichyssoise, a creamy onion and potato recipe; potager, a French soup made with garden vegetables; or cock-a-leekie, a Scottish chicken soup. In Europe, Leeks are frequently braised in cream-based sauces or added to pies and pasties. They are also boiled and tossed in a vinaigrette as a side. In the United States, Leeks are often grilled for a smoky taste or fried for enhanced texture. The dark green upper portions of the leaves are not eaten but can be used as flavoring for soup stocks. Leeks pair well with meats such as poultry, pork, and beef, herbs such as thyme, tarragon, fennel, and chervil, peas, artichokes, asparagus, carrots, and tomatoes. Whole, unwashed Leeks will last 1 to 2 weeks when wrapped in a paper towel and stored in a loose container in the refrigerator’s crisper drawer. Leeks can also be blanched and frozen for several months.
Ethnic/Cultural Info
Leeks are one of the national symbols of Wales, a country beside England in southwestern Great Britain. Several legends are associated with Leeks within Welsh folklore, and the most famous tale ties the species to Saint David, the Patron Saint of Wales. Saint David was alive during the 6th century CE and spent his life traveling around England and Wales, sharing religious views and teaching the public. Around the same time when Saint David was traveling and being active in the community, Leeks were recorded in medicinal documents as a nutritious culinary ingredient for keeping the body healthy. Leeks were also a part of a well-known legend intertwined with the battle of Kind Cadwallader of Gwynedd and the Saxons in 640 CE. It is said that to differentiate the soldiers on the battlefield, King Cadwallader had his army place Leeks into their helmets. The Leeks were thought to have brought good luck, and the Welsh won the battle. While neither of these tales has been proven true, folklore is still passed on between generations as a cherished part of Welsh culture. Since the 640 CE battle, Welsh archers adopted the colors of the Leek, green and white, as their uniform, and Welsh Regiment Guards wear green and white plumes in their hats as a nod to the vegetable. Every year on Saint David's Day in Wales, celebrated on March 1st, Welshmen also wear pieces of Leeks in their jacket buttonholes in memory of the 640 CE battle. Other Saint David’s Day festivities include wearing Leeks in soldiers' caps and pictures of the vegetables sold on patches, posters, coins, and sports uniforms. The youngest recruits of the Welsh Guards Regiment also keep tradition by eating a raw Leek in front of their troop as a right of passage.
Geography/History
Leeks are believed to be native to the Eastern Mediterranean and parts of the Middle East and are descendants of wild species that have been naturally growing since ancient times. Early types of leeks were used in Mesopotamia and Ancient Egypt. Painted Egyptian tombs featured images of Leeks, and the vegetables were thought to have been a standard part of the Egyptian diet sometime around 2,000 BCE. They were also seen in depictions in the hands of Osiris, the god of the afterlife and agriculture. Leeks were later present in Ancient Greece and Rome. It is thought that the Romans spread the cultivation of Leeks across Europe, and over time, the species was adopted by communities as a common vegetable. Throughout history, Leeks were domesticated for culinary and medicinal use, and cultivated types evolved in appearance from wild plants to meet changing consumer demands. Today, Leeks are grown worldwide in temperate climates. When in season, Leeks are commonly sold in small bundles through fresh markets, supermarkets, and wholesalers.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Salt & Whiskey | San Diego CA | 619-544-1886 |
| My Chef | San Diego CA | 916-217-0049 |
| The Tavern | Coronado CA | 602-628-5890 |
| InterContinental Vistal Kitchen | San Diego CA | 619-501-9400 |
| Solare Ristorante Lounge | San Diego CA | 619-270-9670 |
| Jake's Del Mar | Del Mar CA | 858-755-2002 |
| Craft House Fashion Valley | San Diego CA | 619-948-4458 |
| Paradisaea Restaurant | La Jolla CA | 732-915-6669 |
| The Joint | San Diego CA | 619-222-8272 |
| Trust Restaurant | San Diego CA | 609-780-7572 |
| The Cottage | La Jolla CA | 858-454-8408 |
| Fish 101 | Encinitas CA | 760-943-6221 |
| Azuki Sushi Lounge | San Diego CA | 619-238-4760 |
| Neighborhood Burger | San Diego CA | 619-446-0002 |
| Polaris Supreme | San Diego CA | 619-390-7890 |
| Top of the Market | San Diego CA | 619-234-4867 |
| The Field Irish Pub & Restaurant | San Diego CA | 619-232-9840 |
| Huntress | San Diego CA | 619-955-5750 |
| Two Ducks (Deliver Lion Share) | San Diego CA | 619-564-6924 |
| Bread & Cie Café | San Diego CA | 619-683-9322 |
| The Lab Restaurant | Oceanside CA | 619-861-8299 |
| InterContinental Vistal Bar | San Diego CA | 619-501-9400 |
| Costa Brava | San Diego CA | 858-273-1218 |
| Giaola | Carlsbad CA | 858-266-9303 |
| Jalisco Cantina | Carlsbad CA | 619-204-5945 |
| Little Frenchie | Coronado CA | 619-522-6890 |
| Wayfarer Bread | La Jolla CA | 805-709-0964 |
| Cellar Hand | San Diego CA | 334-689-2388 |
| Tom Hams Light House | San Diego CA | 619-291-9110 |
| La Costa Resort & Spa Main Kitchen | Carlsbad CA | 760-930-7063 |
| Mille Fleurs | Rancho Santa Fe CA | 858-756-3085 |
| Viejas Casino Banquets | Alpine Ca | 619-295-3172 |
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| Isola La Jolla | La Jolla CA | 858-412-5566 |
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| Parisien Gourmandises | La Jolla CA | 858-352-6552 |
| Coast Catering | Escondido CA | 619-295-3173 |
| Pamplemousse Grill | Solana Beach CA | 858-792-9090 |
| UCSD Health East campus | San Diego CA | 619-578-3373 |
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| Hash House A Go Go | San Diego CA | 951-764-0605 |
| Fairmont Grand Del Mar | San Diego CA | 858-314-1975 |
| Burgo Direct | Chula Vista CA | 619-793-2325 |
| Lodge at Torrey Pines Main | San Diego CA | 858-453-4420 |
| US Grant Hotel Main | San Diego CA | 619-232-3121 |
| Mister A's | San Diego CA | 619-239-1377 |
| Nolita Hall | San Diego CA | 619-618-8820 |
| A & M catering | San Diego CA | 206-802-8320 |
| Farmer and The Seahorse | San Diego CA | 619-302-3682 |
| Crest Cafe | San Diego CA | 619-295-2510 |
| Marriott Marina Kitchen | San Diego CA | 619-234-1500 |
| Asti Ristorante | San Diego CA | 619-232-8844 |
| San Diego Yacht Club | San Diego CA | 619-758-6334 |
| Fox Point Farms (Haven) | Encinitas CA | 619-892-0553 |
| UCSD Food & Nutrition Department La Jolla | San Diego CA | 858-761-1269 |
| Bridges at Rancho Santa Fe | Rancho Santa Fe CA | 858-759-6063 |
| Brockton Villa Restaurant | San Diego CA | 858-454-7393 |
| Azucar | San Diego CA | 619-523-2020 |
| The Glen at Scripps Ranch | San Diego CA | 858-444-8500 |
| The Santaluz Club Inc - Banquet | San Diego CA | 858-759-3150 |
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| Cocina de Barrio Encinitas | Encinitas CA | 760-840-1129 |
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| California English | San Diego CA | 727-515-0362 |
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| Town & Country Main Storeroom | San Diego CA | 619-291-7131 |
| Hotel Republic San Diego | San Diego CA | 951-756-9357 |
| Nobu | San Diego CA | 619-814-4124 |
| Davanti Enoteca Little Italy | San Diego CA | 619-237-9606 |
| Stone Brewing World Bistro & Gardens | Escondido CA | 915-861-2297 |
| Inn at Rancho Santa Fe (Banquet) | Rancho Santa Fe CA | 858-381-8289 |
| Carte Hotel | San Diego CA | 619-365-1858 |
| Glenbrook Health Center | Carlsbad CA | 760-704-1000 |
| Marriott Coronado | Coronado CA | 619-435-3000 x6335 |
| RoVino Rotisserie + Wine | San Diego CA | 619-972-6286 |
| Corbeaux Wine & Tea House | Temecula CA | 909-567-6109 |
| Addison Del Mar | Del Mar CA | 858-350-7600 |
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| Sepulveda Meats & Provisions | San Diego CA | 619-501-1878 |
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| Tartine | Coronado CA | 619-435-4323 |
| Small Barn | Temecula CA | 951-225-2822 |
| Crudo Cevicheria & Oyster Bar | San Diego CA | 619-313-9127 |
| Lumi | San Diego CA | 619-955-5750 |
| Barbarella La Jolla | La Jolla CA | 858-454-7373 |
| Marriott Del Mar | San Diego CA | 858-369-6029 |
| La Jolla Country Club | San Diego CA | 858-454-9601 |
| Pacific Yacht Agents | Los Angeles CA | 808-214-0970 |
| Roppongi (IB) | Imperial Beach CA | 858-456-8018 |
| Bleu Boheme | San Diego CA | 619-255-4167 |
| Morning Glory | San Diego CA | 619-629-0302 |
| The Smoking Goat | San Diego CA | 858-232-4220 |
| Pendry SD (Provisional) | San Diego CA | 619-738-7000 |
| Deeply Nourished | La Jolla CA | 808-489-7366 |
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| Peace Pies (Encinitas) | Encinitas CA | 619-618-6960 |
| Barra Oliba | San Diego CA | 610-310-5110 |
| Fay's Diner and Cafe | San Diego CA | 661-858-8895 |
| Bar Ella | San Diego CA | 858-808-2286 |
| Bernardo Heights Country Club | San Diego CA | 858-487-4022 |
| Valley View Casino & Hotel (Black&Blue) | Valley Center CA | 760-291-5500 |
| Sheraton Carlsbad (20/20) | Carlsbad CA | 760-827-2400 |
| Jeune Et Jolie | Carlsbad CA | 858-231-0862 |
| Le Coq | La Jolla CA | 858-427-1500 |
| Trattoria I Trulli | Encinitas CA | 760-277-9826 |
| UCSD Food & Nutrition Department Hillcrest | San Diego CA | 619-380-9840 |
| Louisiana Purchase | San Diego CA | 619-255-8278 |
Recipe Ideas
Recipes that include Leeks. One
is easiest, three is harder.
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