Belgian Style Leeks

While similar to traditional leeks, Belgian Style Leeks offer more edible flesh and are more compact, taking up less space in the refrigerator. A member of the Allium family like garlic, onions and scallions, the Belgian Style Leek’s milder, distinctive flavor and easy-to-cut shape makes them the perfect addition to an array of dishes such as soups, sauces, omelets, and casseroles.

Studio shot of packaged 2-count Belgian-style Leeks. Studio shot of packaged 2-count Belgian-style Leeks.


Preparing Belgian Style Leeks is simple with their easy-to-chop, cylindrical shape, whether raw, steamed, sautéed, boiled, fried, or grilled. Try them sautéed with mushrooms, olive oil, and salt and pepper for a delicious side dish, or thinly slice them and layer with potatoes and Gruyere cheese for a savory leek and potato au gratin.

Belgian style leeks take up less space in the refrigerator and are conveniently packaged.

When ready to cook, wash with cool water, making sure to rinse between the leaves.


Leeks are an excellent source of Vitamin K, with 29 percent of the daily recommended value in a one-cup serving. Leeks are a good source of the mineral manganese, like spinach and chard. Leeks also contain other vitamins and minerals, such as: vitamin A, vitamin C, B6, copper, folate, iron, and calcium.