Leeks are one of the most versatile veggies!
Leeks were prized by the ancient Greeks and Romans and were especially revered for their beneficial effect upon the throat. The Greek philosopher Aristotle credited the clear voice of the partridge to a diet of leeks, while the Roman emperor Nero supposedly ate leeks everyday to make his voice stronger.
The edible parts of the leek plant are the light green stalk and its white bulb, while the dark green leaf sheaths are usually discarded because of their fibrous consistency. However, it would be wise to use the dark green leaves as well (finely minced or juiced), because they are the parts with the highest content in minerals and vitamins. Leeks are composed primarily of water, about 90%. They also contain dietary fibre, and minerals including nickel, potassium, iron, magnesium, calcium, manganese, phosphorous and folate. Like their cousins, onions and garlic, let leeks sit for at least 5 minutes after cutting thinly and before cooking to enhance their health-promoting qualities.
