📝 Description

What is this product?

Leek Leaves are the long, flat green tops of the leek plant — a close relative of onions, garlic, and shallots. These aromatic leaves offer a mild onion-like flavor with a hint of sweetness, making them a versatile ingredient in soups, stews, and sautés. While the white and light-green portions are most commonly used in cooking, the dark-green leek leaves are also edible and packed with nutrients. They are rich in vitamin A, vitamin C, vitamin K, folate, calcium, and antioxidants that support eye health, heart function, and immune strength. Leek leaves can be used fresh, sautéed, or as a flavorful addition to stocks and broths — adding depth and fragrance to dishes.

🌍 Origin

Leeks are native to the Eastern Mediterranean and Middle East and have been cultivated since ancient times. Today, they are grown worldwide, including in Saudi Arabia, Egypt, Europe, and North America. Locally harvested leek leaves are tender, flavorful, and freshly trimmed to ensure premium quality. These greens are a sustainable choice, often used in soups, stews, and as a base for vegetable stock — minimizing food waste and maximizing nutrition.

🍽️ Nutrition Table (Per 100g)

Note: Leek leaves are rich in prebiotics and natural sulfur compounds that support digestion and boost immunity.

👩‍🍳 Cooking Method/Recipes

🥣 Recipe 1: Leek Leaf Soup

Ingredients: 1 cup chopped leek leaves, 1 onion, 1 potato, 1 tbsp olive oil, 2 cups vegetable broth, salt, and pepper.

Method:

1. Heat olive oil in a pot and sauté onion until translucent.
2. Add potato cubes and chopped leek leaves; cook for 5 minutes.
3. Add broth and simmer for 15–20 minutes.
4. Blend until smooth and serve warm.

Why it’s healthy: A low-fat, fiber-rich soup that supports gut health and strengthens immunity.

🥬 Recipe 2: Sautéed Leek Greens

Ingredients: 2 cups sliced leek leaves, 1 garlic clove, 1 tbsp olive oil, and a pinch of salt and pepper.

Method:

1. Heat olive oil in a skillet and sauté garlic until golden.
2. Add leek leaves and cook for 4–5 minutes until wilted.
3. Season with salt and pepper and serve as a side dish.

Why it’s healthy: A quick, vitamin-rich recipe that enhances detox and supports heart health.

🧊 Storage Instructions

🏠 Room Temperature

• Keep in a cool, dry place for up to 6 hours after harvest if uncut.

❄️ Refrigeration

• Wrap unwashed leek leaves in a damp paper towel and place in a plastic bag in the vegetable drawer.
• Remains fresh for 5–7 days.

🥶 Freezing

• Blanch chopped leek leaves for 1–2 minutes, drain, and freeze in airtight bags.
• Use within 2 months for soups, stews, or broths.

🧺 Handling Tips

• Select firm, vibrant green leaves with no wilting or yellow edges.
• Wash thoroughly between layers to remove soil and grit.
• Trim tough ends before cooking for a softer texture.