The humble leek: fodder for all kinds of puns. (Take a leek! There’s a leek in my boat! This stock pot seems leek-y to me!)
Leeks, part of the Allium plant family, are related to garlic, onions, shallots, and scallions. Leeks, in fact, resemble super-sized scallions: they have a very small bulb on the end, and a long white cylindrical stalk. Despite looking like giant scallions, leeks have a milder fragrance and flavor that is more like a sweeter onion or a shallot.
Native to Central Asia, leeks were part of the Egyptian diet from at least as far back as the second millennium. Leeks were prized by the ancient Greeks and Romans (who brought leeks to Britain), and the Roman emperor Nero supposedly ate leeks everyday to make his voice stronger. The leek is the symbol of St. David and of the Welsh nation,
Leek Flakes are go-to ingredients for all manner of soups, stews and casseroles, and make a great substitute for any recipe where you would normally use green onions (think potato soup!). Use 1 Tbsp Leek Flakes per 4 Cups liquid to impart flavor to soups and broths. Leek Flakes are an excellent addition to casseroles, quiche and egg dishes, lasagna, dips & spreads, rice and potato recipes, vegetables, pastas and pestos.
Leek photo credit: Oahu fresh.