Typically not in the spotlight when compared to its relatives the onion and garlic, leeks can provide us with an abundance of health benefits. With their flat green leaves which stem from a thick white stalk, leeks are a good source of manganese, iron, folate, and vitamin C. As many know, iron is involved in red blood cell function. Manganese is involved with many enzymatic reactions in the body, and folate is important in DNA repair, and nerve function among other things. Many of leeks nutrients are preventive of cancers and are great for cardiovascular support.
Leeks are often used to flavor soups and stews such as the traditional vichyssoise. With a much milder and sweeter flavor than onions, leeks are great even on their own! Try drizzling them with lemon juice or combining them with other veggies and a vinaigrette.
