Leek

The leek is a vegetable belonging to the genus Allium, which also includes garlic, onions, and green onions. The edible part is the white shaft topped with layers fused together from base to top. Above this, it has broad dark green leaves arranged in overlapping ranks.

Its flavor is milder and less pungent than common onion, and for this reason it is frequently used in soups, stews, and cooked dishes. It is grown in temperate to subtropical regions and is a perennial plant, though it is typically replanted each year.

Plant characteristics

The leek does not produce a large rounded bulb like an onion; instead, its root system is a straight white base. The leaves are arranged in two rows facing each other. If left unharvested in the second year, it produces a ball-shaped flower on a tall shaft, which then sets seed.

Cultivation

Growers typically start seeds in a small area and then transplant the seedlings to the field. To obtain a long white shaft, soil is mounded around the base of the plant—a process known as blanching, which shields the shaft from light so it does not turn green. It requires rich, well-worked soil.

Culinary use

It is added to soups, stews, and braised dishes. French and Central European cuisine make prominent use of it, notably in refined soups. Like onion, it is chopped into small pieces; the tough green leaves are usually reserved for stock only.