Since ancient times, leeks have been cultivated in the Middle East and Mediterranean regions. Leeks boast a mild, sweet onion flavour that becomes buttery and delicate when cooked. Their versatility makes them great additions to soups, stews, and sautés. Leeks are a great source of vitamins A & K, which support eye health and vision. They’re also rich in antioxidants and prebiotics, which promote a healthy gut. Their sulfur compounds may aid in reducing inflammation and supporting cardiovascular health. Barry’s tips: Slice leeks into thin rings, and sauté with olive oil and thyme for a flavourful base to soups or quiches.
