Leeks (Poireaux)

Random facts about leeks in France, why it’s a healthy vegetable and links to easy, healthy leek recipes

box of leeks at the French market

Some Random Facts about Leeks in France

  • Under the cultivar of Allums, the leek is related to onions, shallots, garlic and chives, hence its taste which is a milder form of onion. Use leeks in place of onions for something a bit different;
  • Leeks are cooked and the edible part is the white and light green part;
  • What are the health benefits of leeks? They are antioxidant and duiretic: I often hear French doctors talk about eating leeks at la rentrée (return to school routine in September after Summer), to clean out the body and prepare it for Winter to increase the immune system. Rich in Vitamins A, B9 and fibre;

How to Prepare Leeks

  • To prepare them, cut the root off the bottom stalk or stem and discard the top dark green leaves. Slice the light green and top white part of the leek down the middle in order to wash out any dirt or sand from the inside layer of leaves.

cleaning and preparing leeks

Leek Season

September – April.
Autumn; Winter; Spring.

Leek Recipes

Recipe Index

From the kitchen