Wild leeks are one of my favorite vegetables -- nothing tastes quite like them. I pick only the leaves, one from each plant. The entire plant with the root is what was traditionally harvested in the spring and eaten as one of the first greens of the season after a long winter. The onion flavour is distinctive and sweet but with a bit of a bite. After years of steaming them, it was suggested to me by Dr. Werner Fabian, our local anthroposophical physician, that I might instead simply eat them as a salad. With a dollop of mayonnaise, that is how I now like them best. Another great method is to chop a handful of leeks on top of soups or sandwiches.
The season for them will hopefully last until I tire of them -- eventually they become too strong as the plant matures and flowers. Weather here has become quite suddenly unseasonably hot and that might accelerate development.
photo: The photo was taken in the hardwood forest to the south of my property. Going out to harvest the leeks is a big part of it -- a great reason to go out into the forest.
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