Leeks belong to the onion family and look a bit like a huge spring onion, with a mild onion flavour. Leeks are a good source of folate, a source of dietary fibre, thiamin, vitamin B6, vitamin C, and contain a dietary significant amount of potassium. They contain phytonutrients, including carotenoids and phenolic compounds.

Fun Fact – Leeks have been the national emblem of Wales since 640 AD when, according to legend, the Welsh army defeated the invading Saxons because the men attached leeks to their hats.


Refrigerate in plastic bags to keep leeks firm and lasting longer.


Trim the root end and trim off the green tops – leaving about 10 cm of green. Braise, boil, microwave, steam, or stew.


As leeks are from the onion family, they can be used to give a mild onion-type taste in recipes, both raw and cooked.

Our Favourite Recipes

Mushroom, Leek & Ricotta Frittata

Serves 2

Packed full of flavour this frittata is quick to make and simply delicious!

Leek & Broccoli Fish Pie

Serves 4

A hearty Autumn meal full of rich flavour and nutrients.

Roast Potato, Leek & Eggplant

Serves 4

A medley of Autumn flavours, great on its own or as a side with chicken or beef.