LEEKS
Leeks have been revered throughout history. In Ancient Egypt, to swear by a leek was equivalent to swearing by the gods. Along with daffodils, leeks are the national symbol of Wales. In pubs and clubs of northeast England, giant leek contest have been held since the mid-1880s. These days France produces the majority of leeks. They are a member of the Allium family with garlic and onions. Leeks have a sweeter, more delicate flavor than onions. They can be caramelized or marinated and eaten raw. Leeks contain a good amount of potassium, iron, some beta-carotene and Vitamin C, particularly in the leaves, which are also edible. Leeks, along with other family members, have been shown to lower LDL (“bad”) cholesterol, while raising HDL (“good”) cholesterol.
