porrum

Porrum, commonly known as leek, is a vegetable in the onion family. In botanical terms it is Allium ampeloprasum var. porrum, and is often treated as Allium porrum or Allium ampeloprasum var. porrum in newer classifications. The plant forms a long, white, cylindrical shank surrounded by flattened green leaves, with a mild, onion–garlic aroma when cut.

Originating in the Mediterranean region, porrum has been cultivated in Europe since antiquity and is now grown in temperate regions around the world. It favors cool seasons, fertile, well‑drained soil, and full sun. Leeks are typically grown as an annual, even though they are perennials in the wild, and can be started from seed or transplanted. To whiten the edible portion, gardeners mound soil around the shank during cultivation, a process known as blanching. Harvest typically occurs 90 to 150 days after sowing, depending on variety and climate.

Culinary uses are diverse. Leeks are valued for their mild flavor and are used in soups, stews, gratins, sautés, and braises. They can be eaten cooked or, in some preparations, lightly cooked or eaten raw in salads. Nutritionally, leeks are low in calories and provide dietary fiber, vitamins C and K, folate, and minerals such as manganese.

Common pests and diseases include leek moth, onion fly, and fungal issues such as downy mildew. Crop rotation and good spacing help reduce problems. Varieties differ in size, stem diameter, and length of the green foliage, but all are valued for their tender, sweet flavors and versatility in cooking.