Leeks and Scallions

Leek Recipes Scallion Recipes

Leeks and Scallions are both members of the Alliaceae family.

Leeks contain vitamains A and C as well as iron and calcium, while scallions provide us with potassium, folate and a good amount of beta-carotene in their green tops.

You can see that leeks (on the left) have a larger, flatter leaf than a scallion. The scallion(pictured right) will normally have a darker green top that is a bit more fragile.

Handling and Storage and Preparation are basically the same for both. To store, you will want to keep them loosely wrapped in a damp paper towel in the refrigerator. They will stay fresh for about a week or so. When ready to use, trim the roots and any wilted green tops. You can chop or slice and wash (especially leeks) very thoroughly to remove any sand. Both are great in soups, salads, in casseroles, dressings, and sauces.

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