Leek (white and light green part)

Description

Leek (the white and light green part) has a delicate, slightly sweet flavor with a subtle onion note and a firm, layered structure with a white bulb and light green, cylindrical leaves. After cleaning, fine sand may be hidden between the layers, and when sautéed, it reveals a mild creamy sweetness. It is low in calories, rich in fiber, vitamin K, vitamin C, folic acid, and minerals such as manganese; it also contains inulin—a prebiotic that supports the microbiome and digestion, which helps with glycemic control and heart health. In the kitchen, leek works well in soups, broths, stews, tarts, casseroles, and salads (thinly sliced raw), pairing nicely with potatoes, fish, poultry, cream, and butter. Store it unwashed, wrapped in a paper towel in the refrigerator drawer, at a cool temperature, to keep it crisp for 1–2 weeks. Before use, remove the outer leaves and rinse thoroughly between the layers; it can also be blanched and frozen for longer storage.