Season: autumn – spring
Botanical relatives: chives, garlic, onions, shallots
Weight: light – medium
Techniques: boil, braise, fry, grill, roast, steam
Tips: add early in cooking process
I have a fond memory of leeks. The last time I visited my homeland, Poland, I was about 6 years old. I have vague memories but one that stands out to me is playing in my aunt’s garden. Like all children do, I made up a game where I played farmer/chef. I harvested crop from the garden, added it to my “pot” (which was a water bucket) and pretended to make rosol (broth broth noodle soup). Leek was one of my ingredients harvested. Though I have vague memories, I still remember the sweet smell of leeks in my “pot” of water..