Country of Origin: UK Weight: 500g
Facts: A member of the onion and garlic family. Leeks have been cultivated since the time of the Ancient Egyptians. The Romans considered the leek a superior vegetable and Emperor Nero got through so many he gained the nickname Porrophagus (leek eater). It is reported that he believed eating leeks would improve his singing voice!
Storage:Stored loosely wrapped to keep them from drying out and to contain their smell. They will keep in the fridge for about a week, but as with all vegetables best eaten fresh.
Preparation & Cooking: It is very important to wash leeks thoroughly, as dirt is very easily trapped in them. Trim off the base and the top part of the leaves. If the leek is tough, remove the outer layer. Then, using a knife, cut down from the top to where the green meets the white, cutting through to the centre. Wash well under running water, pulling back the separate layers so that all of the soil can be removed. Leeks can then be cooked whole or sliced. They can be steamed, boiled or pan-fried of sliced, and can be used in soups, casseroles, pies, pasta dishes etc..