leeks

Leek (Allium ampeloprasum var. porrum) is a vegetable in the onion family. It has a long, thick white stalk (the pale shaft) topped by broad, flat green leaves. The edible portion is the white to light green core and the surrounding leaves, and the flavor is mild and sweet with onion- and garlic-like notes when cooked.

Leeks are a cool-season crop grown as an annual in temperate regions. They prefer fertile, well-drained soil and full sun. Seedlings can be started indoors or direct-sown in spring or early summer, then transplanted. Blanching the stalks by mounding soil around them or using collars keeps the stems pale and tender. Leeks are relatively hardy and can tolerate light frost in many climates.

Harvest timing depends on variety and climate; younger plants are tender, while larger specimens may become tougher. Store leeks in the refrigerator for up to about two weeks; they can be frozen after blanching for longer storage.

Culinary use centers on soups and savory dishes. Leeks are common in potato-leek soup and in vichyssoise, and they are also cooked in stews, sautés, or stocks. They pair well with potatoes, poultry, cream, and herbs. Nutrition-wise, leeks are low in calories and provide dietary fiber, vitamins K and C, folate, and several minerals.

History and distribution place leeks in Europe as a long-cultivated crop, with particular cultural associations in Western cuisines and symbolism in regions such as Wales.