Alongside onions and garlic, leeks belong to that wonderful family of plants that provide a flavor base to many delicious dishes. At the peak of their season in the springtime, leeks look like giant green onions, but only the white and light green leaves at the base of the plant are edible. With their mild, onion-like flavor, leeks can be sliced and eaten raw, sautéed, boiled, or used in soup, and they’re a nutritious addition to your menu.

Leek Nutrition

Like many of their vegetable brethren, leeks are low in calories (about 50 per leek) contain zero fat, and deliver fiber that helps you feel full while keeping things–ahem–regular. Leeks are also a good source of vitamins A and C, which are good for healthy vision and helping your immune system fight off bugs.

Cooking with Leeks

When preparing leeks you should be aware that they are excellent dirt traps. Be sure to wash them thoroughly before cooking to avoid dusty surprises. A good way to do this is to slice your leeks, let them soak in a bowl of water, then drain out the dirt (provided you aren’t cooking them whole).

A common ingredient in classic French cooking, leeks can either be the main event in a dish or act as a flavor enhancer. They work particularly well in soups, especially alongside potatoes. Here are a few tasty leek recipes to try:

• Potato Leek Soup: This one is adapted from Julia Child’s recipe book, Mastering the Art of French Cooking, so you know it’s legit.
• Portobellos with Leeks and Spinach: This recipe is relatively simple but the flavors are impressive.
• Leek & Parmesan Quiche: With just a few ingredients and minimal effort, you can transport your brunch guests to France.
• Braised Leeks with Lemon: Let their sophisticated flavor shine with this simple recipe that makes leeks the star of the show.
• Leek Rings: Use leeks in place of onions for an interesting take on a classic fried snack.

How do you like your leeks? Share your favorite leek recipes in the comments or over on Twitter at @luvoinc.