Sweet, subtle and nutritious; leeks are commonly used to enrich the flavour of soups, stews and chicken pies! They make an ideal substitute for onion in many dishes.

How do we make sure we provide top quality leeks?

Simple - we grow them ourselves! Sam draws on three generations of horticultural experience to grow high quality and full-flavoured leeks. We only hand-pick leeks from our farm if the skin is firm (it's good if they give slightly to the touch), the stalks are clean and white, and the tops are a deep, healthy green. We also make sure the leeks are harvested at the right time - larger leeks tend to be woodier in texture and less tasty.

Where do we source our leeks from?

Most of our leeks come direct from our farm - planted, cultivated and hand-picked by Sam and the team. Leeks grow well in the well-draining and nutrient rich soil on our farm, however when conditions aren't favourable to growing leeks (due to seasonality, crop rotation etc), we source leeks from areas with similar cool climatic conditions, such as around Werribee, Bacchus Marsh and Cranbourne.

What is the best way to keep leeks?

Leeks retain their moisture and aroma best when they are in a lightly wrapped plastic bag in the fridge (optimal storage conditions are 0°C and 90%-100% relative humidity). You can also increase their storage life by not cutting them until you're ready to eat them.

Leeks nutritional information

Leeks are a great source vitamin C, iron, folate and fibre. They are related to onions and have many of the same health benefits, including stabilising blood sugar levels, reducing cholesterol and lowering the risk of prostate and colon cancer.

Serving tips and suggestions

Although the entire leek is edible, the tastiest part of the vegetable is the white stalk - the green leaves tend to be stronger and more pungent in taste. When you cook the white stalk, make sure you constantly taste-test it, undercooked leeks are chewy, and overcooked leeks are mushy!