Leeks have a mild, onion-like taste. In its raw state, the vegetable is crunchy and firm. The edible portions of the leek are the white base of the leaves (above the roots and stem base), the light green parts, and to a lesser extent the dark green parts of the leaves.
Leeks are allium vegetables that are closely related to onions, garlic, shallots, and scallions. With a milder flavor and larger size, they work well added to everything from salads to soups, where they add beneficial fiber and bulk along with vitamins, minerals, and antioxidant polyphenols.
- Trim off the roots and the coarse dark green part of the tops. …
- Cut the leeks in half lengthways.
- Wash under a running tap, fanning the layers and rinsing away any grit or soil trapped between them.
- Drain thoroughly and slice as required.