lauch

Lauch, known in English as leek, is a vegetable in the onion family. It belongs to Allium ampeloprasum var. porrum and is cultivated for its long, cylindrical white stalk topped by broad, flat leaves. Unlike many onions, leeks are grown with their white stalks partially buried to blanch the lower portion, which remains white and tender. The bulbs are small or absent.

Leeks have a mild, sweet onion flavor and a tender texture when cooked. They thrive in cool seasons, prefer well-drained, fertile soil, and require consistent moisture. They can withstand light frost and are commonly started indoors or sown in early spring or late summer in temperate regions; in many climates they are harvested in late autumn through winter.

Culinary uses include soups and stews, with leek and potato soup being a classic. The white and pale green parts can be sliced and sautéed, braised, or used raw in salads; the darkest green leaves are typically tougher and may be used to flavor stocks or discarded.

Nutritionally, leeks are low in calories and provide dietary fiber, vitamins K and C, folate, and minerals such as manganese. They store best in the refrigerator, unwashed in a perforated bag for up to a week or longer when trimmed and kept dry; they can be blanched and frozen for longer storage.

Originating in the Mediterranean and widely cultivated in Europe, leeks have become a staple in many cuisines. The German term Lauch specifically refers to leek.