green onions, these "asparagus of the poor" are highly prized
throughout Europe. As the essential ingredient for both a favorite chicken and
barley soup in Scotland and a famous potato soup in France, Leeks have been
popular for thousands of years.
A mild and sweet
member of the onion family, Melissa’s Leeks are actually related to both onions
and garlic, (containing a more subtle flavor and fragrance.) The thick white
stalks and slightly bulbous roots of Leeks are topped off by broad, flat, green
leaves that wrap tightly around each other.
Used primarily in the
U.S. as a soup green, Leeks can also be chopped in salads or left whole to be
cooked as a vegetable.
Leeks from Melissa’s
are hand-selected for excellent quality. Choose firm stalks and avoid any
yellow or brown spots. They should be fresh-looking and flexible. Store in the
refrigerator, wrapped in paper towels for up to 5 days or more.
Trim green tops and cut off
roots. Slice in half and rinse well.