Etymology
Old English "leac," from Germanic.

Description
An edible plant with long green leaves, grown for its white part, the single cylindrical stem made up of long, flat interwoven leaves buried in the earth.

Eaten by the ancient Egyptians, the leek was also the favorite vegetable of the Roman Emperor Nero who used it to clear his throat. Found in all European civilizations, it became the emblem of Wales after a memorable battle in which the Welsh wore leeks as distinguishing marks on their hats.

Nutritional values per 100 g
Calories: 43; Water: 85%; Carbohydrates: 12 g; Fat: 0.3 g; Protein: 2.2 g. Eaten raw, the leek is a good source of folic acid, potassium and iron. It also contains vitamins C and B6, magnesium, copper and calcium.

Buying leeks
Choose leeks that are straight, firm and intact. The green part should not be dry, yellow or blemished.

Storing
Leeks will keep for two weeks in the crisper of the refrigerator. Left unwashed, they will even keep for one to three months in a cool moist place.
To freeze them, blanch first for several minutes in boiling water.
Once cooked, leeks will keep for two days in a sealed container.

Cooking tips

• Clean the leeks; remove the tough green leaves; split them crosswise down half their length and wash under cold running water, since there is often soil trapped between the leaves.
• Cut off the base containing the rootlets as well as the top half of the green. Keep these trimmings to flavour a soup, stew or sauce.
• Steam, braise, sauté, poach or grill: leeks can be cooked like onions.
• For boiled leeks, it is best to cook them uncovered to let the sulfur dissipate.
• All parts of the leek should be well cooked: they are not good otherwise. A crunchy leek is not appetizing.
• Sweat the leeks: heat them over low heat in a little butter until they are very soft. This will release their full flavor.

Suggestions

• Leeks vinaigrette in a mustard vinaigrette is a classic first course.
• Cream of leek soup: make the classic version or add a handful of lemon balm to your stock.
• Make a dish of braised leeks to accompany fish.
• Use leeks in tarts by mixing leeks sweated in butter, fresh white cheese or goat cheese and eggs. Pour into a puff pastry crust and bake like a quiche.
• Sweat some leeks. Combine with a little cream and a leaf of softened gelatin. Pour into small molds and use as a base for an appetizer of cold cooked scallops.
• Prepare the whites of leeks Indian style, with a curry-flavoured yogurt sauce.
• Stuff ravioli with cooked leeks. Serve in chicken broth scented with ginger.