Allergen note
Leek is not a common allergen, and reactions are rare. It belongs to the same allium family as onion and garlic, so check with your pediatrician first if your child has reacted to those. Its mild, sweet flavor makes it a good early vegetable from around 6 months.
How to serve
At 6–8 months, blend or mash well-cooked leek with potato, zucchini or apple. From 9 months, offer finely chopped soft leek in risotto, omelets, lentils or pasta sauce. Toddlers can share leek soup, pies and fritters made with no added salt or bouillon cubes.
Preparation
Trim the root and tough dark green tops, slice the leek lengthwise and rinse between the layers to wash out hidden soil and grit. Steam, simmer or gently sauté in a little oil or unsalted butter until very soft, then blend, mash or chop finely.
Texture and choking risk
Cooked leek can form long, slippery strands that babies may gag on or struggle to move around the mouth. Cut it across the fibers into small pieces or blend it, avoid serving it raw to babies, and always supervise while your child eats sitting upright.
Starting ages are typical guidance for healthy, full-term babies who show signs of readiness. Your paediatrician may advise differently, especially where there is a family history of allergy.
Recipes with leek
Track first tastes and reactions
Log when your child first tries leek, note any reaction and see it in the allergen tracker.
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