Leeks are a member of the allium family (garlic and onions). They are considered a "super food", meaning they are high in nutrients. Leeks are high in the flavenoid kaempferol, which helps protect the blood vessels from damage. They are a good source of minerals, and vitamins like calcium, vitamin K, manganese, B6, iron, folate, and vitamins E and C, as well as omega-3. They also have anti-microbial and anti-inflammatory properties.
I usually have an abundant leek harvest, and besides using them raw for certain meals and dishes, I also like to preserve them by dehydrating them and turning them into a powder. I try to preserve as much as I can from this superfood. This is just another easy way to preserve a harvest. If you aren't able to grow your own leeks, buy them at a health food store and try making your own leek powder. All you need is a dehydrator, a cutting board, knife, blender or food processor, and an air tight jar for storage.
What are some of the uses for leek powder? Leeks are sweeter and less pungent than onions. The powder can be added to soups, stews, roasts, fish, tuna, eggs, scrambled eggs, pasta, pizza sauce, baked potatoes, gravies, guacamole, and homemade stock.
I'll even pair these leeks & dishes with dehydrated garlic, carrots, and beets to add a boost of nutrition to my foods.
Thoroughly clean the leeks, and soak them in some cold water to make sure that all the dirt is cleaned out of all the nooks around the stock stems. I usually cut up the stock as far as I can, usually to the first stem. Once cleaned and dried, cut the leeks length wise, into fours. Cutting them into circles is fine, if the leeks are big enough, otherwise, they can fall through the squares on the tray of the dehydrator. Spread out the slices evenly on each tray, making sure they are all the same thickness, so that air can get around each strand. Set the temperature to 145 degrees, for about 8-8.5 hours. When done and cool to the touch, place a handful of the dried leeks into a blender or food processor and grind into a fine powder. Store in an air tight jar for up to a year and don't forget to label your jar. Viola! You made homemade leek powder and the possibilities are endless to going on and making other powders.
Disclaimer:
I am not a doctor, nor do I diagnose or treat people. While I do seek scientific confirmation of the safety and effectiveness of the herbs and natural remedies that I use, remember that using herbs and natural remedies are a personal choice. The information that I share on my blogs are not intended to diagnose, treat or prevent disease. All things on these blogs are my opinions and shared knowledge, based on my research or the research of others. Also, if you have a medical condition, are taking pharmaceutical drugs, or are pregnant, please consult with your physician prior to taking herbs or attempting natural remedies.
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