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An inconspicuous vegetable that has many valuable health properties.
Leek is primarily an ingredient of many soups. It tastes great with celery, carrots and parsley. The taste of the white part is more delicate, while the green part of the plant is suitable for lovers of spicier spices.
This vegetable is also perfect for tarts, casseroles and sauces.It is best to cook it in advance or fry it with basil, marjoram or thyme. Raw leek is suitable for salads and salads. You can burn it beforehand, but it is not necessary.
Can be stored in the freezer, but it is worth washing it beforehand, drying it and cutting it into slices or sticks. It can also be dried.
Leeks are a good source of iron, vitamin C and folate.
Leek comes from Asia Minor.It has been cultivated for thousands of years - the ancient Egyptians, Greeks and Romans knew it.Initially, it was eaten as an appetizer or a thickener for soups, but over time, thanks to Emperor Nero, who ate leeks, this vegetable began to be served in a cooked form - with the addition of olive oil