The long white stemmed leek can be eaten raw, sliced in salads, stir fried or added to soups and pies. Leeks are a great source of fibre and contains plenty of Vitamins A, C and K.
Available all year round. Peak season is between May and October.
For optimum keeping, place leeks in a plastic bag and store them in the dry crisp area of the refrigerator.
Product of Australia.
