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Wild leeks are available in the woods to harvest. The leek greens are rich in minerals and vitamins. Leek greens satisfy the half a cup of cooked greens requirement per day.

Each spring we take our scissors and head into the woods. To harvest leek we cut the green leaves off about half an inch from the ground.

This is a sustainable method of harvesting. The leek root is not damaged and in a few days the plant regrows its leaves.

In the kitchen

The greens are soaked in a sink of cold salted water. The salt is added to pull out any critter stowed away.

After the greens are drained they are cut twice to form bite-sized pieces.

Storing the leeks

We freeze the leek greens so we can eat them all winter long. This saves us ever having to spend money on green vegetables.

To prepare the greens for freezing, bring a large pot of water to a boil. Add the cut greens, then let the pot come back to a boil. Immediately pour the greens and water into a strainer.

You want the greens to cool quickly. Once drained, spread them out on a thick towel to cool.

Package the leek greens in serving size packs. We put one cup into each bag. This gives each of us one half-cup serving.

Press the air out of the bag. Zip shut and store in the freezer.

The leek greens will keep all winter.

Foraging for and freezing the wild greens means we have a nutrient-rich food source each day, without adding to our budget.

Here are two recipes that use cooked leek greens.

Wild leek and lima bean soup

This soup tastes best if you add small bits of left over ham, kielbasa or sandwich meat. It’s a perfect way to make a meal out of what’s in the fridge.

• 1 cup dry baby lima beans soaked over night and simmered in water until soft or 2 cans of baby lima beans
• 4 cups chicken broth
• 1 glove garlic crushed or 1/2 teaspoon garlic powder
• 1/2 cup grated carrot
• 2 cups frozen leek greens
• 1/2 cup of small chunks of a smoked meat

Method

1. In a soup pot combine soaked and cooked lima beans, chicken broth, garlic, carrot and meat chunks.
2. Simmer one hour.
3. Add leek greens and simmer 10 minutes more.
4. Serve soup hot with garlic bread or crackers.

Serves 2 or 3.

Omelette with wild leeks and Parmesan cheese

• 4 eggs
• 1 cup of leek greens
• 2 tablespoon grated Parmesan

Method

1. Preheat a nine-inch cast iron frying pan on medium heat.
2. Grease the hot pan using bacon drippings.
3. In a bowl whisk four fresh eggs until light and foamy.
4. Pour the eggs into the hot pan.
5. After five minutes cooking time spread one cup of leek greens over the centre of the omelette.
6. Sprinkle one tablespoon grated Parmesan over the leek greens.
7. Put a lid on the pan. Turn the heat to low.
8. After five minutes remove the lid.
9. Use two spatulas to fold the sides in over the centre to form the omelette.
10. Place the lid back on the pot.
11. Cook on low until the omelette puffs up and is cooked through.

To serve

Sprinkle the remaining one tablespoon of Parmesan cheese over the omelette.

Serve half to each person.

Toast with fresh strawberry jam makes a delicious side to your omelette.

Super saver tip

Buy eggs from Shoppers Drug Mart on the two day weekend sale. The egg price varies but it is often $1 less.

Have fun foraging and let me know how you enjoy your soup and the omelette.

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