This Week's Food Focus is Leeks
- rootsseedsandleaves
- Apr 23, 2018
- 1 min read
Updated: Apr 29, 2018
I like adding leeks to soups, stews and casseroles because of the milder and more delicate flavour they impart compared to their cousins onion and garlic.
Leeks belong to the Allium genus, as do onion, chinese onion, spring onion, garlic, shallot and chive.
Leeks are high in vitamin K and a good source of manganese and iron, vitamin C and the B vitamins; folate (B6) and B9.
Leeks are the national emblem of Wales. This originates from a legend whereby the Patron saint of Wales, Saint David, demanded his Welsh soldiers to wear leeks on their helmets, so they could be identified during a battle against the Saxons. Incidentally the battle took place in a field of leeks!
The leek is still worn on the 1st of March, St. David's day.
Follow the Roots Seeds and Leaves blog this week to discover delicious, inspiring and healthy recipes using leeks:
https://www.facebook.com/Rootsseedsandleaves/
https://www.instagram.com/rootsseedsandleaves/
Комментарии