Leeks - Riki/Rikiroa

Leeks have been the national emblem of Wales since 640 AD when, according to legend, the Welsh army defeated the invading Saxons because the men attached leeks to their hats.

The Welsh men were able to identify their country-men and the leeks stopped them attacking each other by mistake.

Leeks belong to the onion family and look a bit like a huge spring onion, with a mild onion flavour. Miniature leeks are sometimes available.

What to look for

Choose well-shaped, medium stems with fresh green tops and lots of white flesh.

Availability

Available: all year
Limited supply: November to February

Store

Refrigerate in paper bags.

How to prepare

Trim the root end and trim off the green tops – leaving about 10 cm of green. Remove any outer leaves which are coarse or damaged. Make a slit down the length of the green stem and rinse thoroughly in cold running water. Sometimes dirt gets trapped because leeks are grown with earth around them to keep them white. Slice to the required size.

Ways to eat

Leeks can be microwaved, boiled, steamed, stir fried or braised. Add to soups, flans, pies and braises or stews. Serve with a white or cheese sauce. Cooked cold leeks can be used in salads. As leeks are from the onion family, they can be used to give a mild onion-type taste in recipes, both raw and cooked.

Cooking methods

Braise, boil, microwave, steam, stew.

Nutrition

Leeks are a source of folate, dietary fibre, thiamin and vitamin B6. They contain phytonutrients, including carotenoids and phenolic compounds.

Nutrition table

Retailing

Make sure the leeks are clean and well trimmed. Lay them side by side with green ends pointing in the same direction. Keep cool and moist. Use the QR code on labels.

Store at 0°C with a relative humidity of 90-100%.

Purchase leeks with the New Zealand GAP logo.