Leeks are part of the onion family (most closely related to the green onion but is larger) and has some similar healing properties as onions such as being one of the richest sulphur containing foods which warms the body and helps purify it, can help remove heavy metals and toxins and facilitates protein metabolism.

They can also have antibacterial/antifungal properties.  One healing property leeks have over onions is because they are astringent they can help with bleeding and diarrhoea. Leeks are not as strong in flavour or smell as onions and are slightly sweeter, a nice mild attention to soups, stews and any dish you only want a mild oniony flavour.

They can be panfried, poached, sauteed, baked/roasted, eaten raw in salads and stir-fried. Leeks are high in fibre and carbohydrate, extremely high in potassium, folic acid, iron, calcium, vitamin C and some B’s, also silicon, sulfur, magnesium and phosphorus.

When preparing leeks, cut the green tops off just where the white meets the green and discard the green tops.  Then slice lengthways down and rinse well between the layers as often sand/dirt can accumulate here.  Don’t overcook leeks as they can become slimey!