Buying and Storing Good quality leeks are firm and smooth, free of blemishes, with leaves unfaded. Rounded bulb bottoms may indicate old age - look for flat bottoms. A bunch should be bound in several places to prevent leaf damage. Before storing, trim any bruised or damaged leaves. Chop or slice and rinse thoroughly in cold running water to remove any grit or sand.
Leeks are ideal in sauces, dressed vegetable dishes, soups, casseroles and stir-fries.
With potatoes, they're the key ingredients in the classic chilled soup, vichyssoise. Many other leek-based dishes can be found in the cuisines of Britain, northern Europe and the Middle East. An excellent source of Vitamin C as well as iron and fibre. History Leeks are associated with Wales. It began in 640 AD when Welsh soldiers wore pieces of leek in their helmets to distinguish themselves from their Saxon foes in battle.