Leek

Leek can start when your baby is ready for solids, usually around 6 months. It belongs to the allium family with onion, garlic and chives. It has an important place in Asian and European cooking. It adds flavor to soups. It is gentler than onion, so it is often cooked as the main ingredient, like in the Turkish dish zeytinyağlı pırasa.

It provides fiber and water. It contains folate, magnesium, potassium and vitamins A, C and K. It also carries plant compounds such as lutein and zeaxanthin, plus antibacterial, antioxidant compounds that give leek its distinct smell. These nutrients support the gut microbiome, brain development, vision, iron absorption, immunity and blood clotting.

In finger foods

Fold very finely chopped, soft-cooked leek into large soft meatballs or egg strips. You can add it to pasta or a grain dish so your baby can scoop it by hand.

Purée and soup

Serve leek purée and thick soup on a loaded spoon, or let your baby scoop it up by hand. After 18 months, children may want to learn to eat soup. Try a thick leek soup.

Cleaning

Leek traps a lot of dirt between its layers. Hold it under the tap, or dunk and agitate it in a basin of cold water.

Cooked leek carries a low risk when prepared to suit your child's age. Even so, in theory any food can cause choking. Its fibers can hang in the mouth like strings, so cook it well, chop it fine and cut the rings across. Stay close at meals, within arm's reach.

Leek allergy is rare. Some data hint that allergy to onion-family plants is growing, though. Heat breaks down some of the allergens in this plant family. This means someone sensitive to raw leek may tolerate well-cooked leek. People with oral allergy syndrome, especially those sensitive to grass or mugwort pollen, may react to leek too. Typically the mouth itches or burns for a short while. Offer only a little at first.