Leeks

With the support of our stable Hungarian producer base, this vegetable is always available in high quality in our wholesale assortment – ask us for an offer!

Onion, also known as leek (Allium porrum), is a special and popular vegetable that has been a staple in European cuisine for centuries, with its distinctive flavour, aroma and versatility.

What you need to know about leeks?

The history of the leek dates back thousands of years, and its origins probably go back to Central Asia. It was popular with the ancient Egyptians and Romans, who valued both its taste and its medicinal properties. In Europe, it was particularly popular in France, Belgium, the Netherlands and the UK, where it is still grown in significant quantities.
Its health benefits include low calories and high fibre content. It contains significant amounts of vitamins A, C, K and folic acid. Its high antioxidant content supports the immune system and is beneficial for the cardiovascular system and may also help reduce the risk of certain cancers.

Economic and production background

Leek is a cold-tolerant plant and is therefore mainly grown in temperate regions of Europe. France is one of the largest producers, with Belgium, the Netherlands and Germany also growing significant quantities. It is also widely grown in Hungary, but in smaller quantities.
The sweet onion season starts in late autumn and lasts until the end of winter. In Hungary, it is mainly grown in the open field, but can also be produced in small quantities in greenhouses. In Hungary, fresh onions of Hungarian origin are available from the end of October to April, while in the spring and summer months, imports from Western Europe are the most common.

How to choose good quality leeks?

When buying leeks, the first thing to look for is the condition and freshness of the onion. Good quality leek leaves are bright green, fresh and not wilted or yellow. The white part should be firm, crisp, without blemishes or damage. Avoid specimens that are too large and woody, as they are less tasty and more difficult to prepare.

Kitchen use

Leeks have a wide range of uses in the kitchen. Its softer, sweet taste makes it excellent in soups, casseroles, creams, quiches and pies. It is also delicious roasted, steamed or grilled and is an excellent accompaniment to fish or meat dishes. The white part is the most commonly used, but the green leaves are also excellent for flavouring stocks and soups.

Storage suggestions

After purchase, it’s best to store chives in the fridge, preferably wrapped in a paper bag, so they stay fresh for up to two weeks. They will spoil more quickly if kept in a damp or plastic bag, so always store them in a dry place. It can also be stored sliced in the freezer and will keep for several months.

Interesting facts about sweet onions

Few people know that the sweet onion is a national symbol of Welsh cuisine, with a special holiday dedicated to it at the beginning of March (St David’s Day). The vegetable is so deeply rooted in Welsh culture that locals traditionally pin leeks to their clothes on holidays.

Tips for using spring onions in the kitchen

Classic leek cream soup: made from leeks sautéed in butter, potatoes, stock and cream.

• Leek casserole: layered with a cream cheese sauce and baked in the oven until golden brown is a special dish.
• Steamed or grilled leeks: drizzled with olive oil and seasoned with sea salt and lemon, they are the perfect accompaniment to meat.
• With its distinctive flavour and numerous uses, onions have a deserved place in European cuisine.