Leek

Leek (Allium ampeloprasum var. porrum) is a vegetable in the onion family grown for its thick white stalks and broad, flat green leaves. The edible portion is a pale cylindrical shank wrapped in concentric leaf sheaths, topped by a fan of hollow green leaves. Leeks have a mild, sweet onion-like flavor and a firm texture when cooked.

Cultivation and varieties: Leeks are cool-season plants commonly grown as annuals. They tolerate frost and can be started from seed or transplants, often planted in rows and thinned as they grow. To whiten the stalks, gardeners mound soil around the stems or blanch them by covering with soil or containers. They require rich, well-drained soil and full sun to partial shade. Common cultivars include Musselburgh, Blue Solaise, and Autumn Giant, which vary in size and maturity. Pests such as leek moth and thrips and diseases like white rot can affect production.

Culinary uses: Leeks are used in a wide range of dishes, from soups and stews to quiches and gratins. A classic preparation is leek and potato soup, where the leeks provide sweetness and body. They can be braised, sautéed, or roasted, and young leeks may be eaten raw in salads.

Nutrition and storage: Leeks are low in calories and provide dietary fiber, plus vitamins C and K, folate, and minerals. They keep best in the refrigerator for up to two weeks, often after trimming and cleaning.