Beyond the creams and broth that comfort us in winter, the leek is the ingredient that gives us flavour to stir-fry, sauces and many other recipes.

Vegetable of the Liliaceae family, it’s typically consumed from early autumn to spring, basic ingredient for many creams, although we find it throughout the year in many other recipes.

Water is the major component and highlights its potassium content (necessary for proper muscle activity). It also provides vitamin C, favouring the absorption of iron from food and thus increasing resistance to infections.

We can find it in format of approx. 450 gr. (3-6 leeks cut and selected) and sent 3-4 leeks.