Leeks
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Native to eastern Mediterranean lands from Israel to India, leeks develop an edible, round stem, not to mention that their cylindrical, white, edible roots gradually become stalks with a fan of dark green, flat leaves. Offering an earthy, mild onion flavor, the texture of a leek is crunchy when raw and silky when cooked. Besides, leeks are considered to be the sweetest and most mild members of the onion family. Nutritionally, they are a rich source of vitamins B6 and K, as well as iron, manganese and dietary fiber. Leeks are also high in the nutrient folate, which is beneficial for women, especially during pregnancy. It is worth noting that leeks can be eaten raw on salads or mixed into a chicken or tuna salad. In addition, they are generally sautéed in oil or butter to soften or “sweat” before adding to pizzas, pastas, egg dishes, risotto, or served on their own as a side.
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