Leek

Leek is a versatile and mild-flavored vegetable belonging to the allium family, which also includes onions, garlic, and shallots. Characterized by its long, white stalks and dark green, flat leaves, leeks offer a subtly sweet and delicate onion-like taste that can enhance a wide variety of dishes. They are especially popular in soups, stews, and casseroles, but can also be enjoyed roasted, sautéed, or even raw in salads. When preparing leeks, it’s important to thoroughly clean them, as soil often hides between their tightly packed layers. With their unique flavor and tender texture, leeks add depth and freshness to both classic and modern recipes.

Leeks are a versatile and flavorful vegetable often used in soups, stews, and a variety of savory dishes. In most grocery stores, you can find leeks in the produce section, typically near other fresh vegetables like onions, green onions (scallions), and garlic, since they all belong to the allium family. Look for their long, white stems topped with dark green, flat leaves. Leeks are usually displayed in bunches, sometimes banded together with a rubber band for easy handling. If your store has a section dedicated to root vegetables or specialty produce, check there as well. When selecting leeks, choose ones that are firm, with crisp, bright green tops and a clean, white base. Avoid any that are wilted, yellowing, or have slimy spots. Once you’ve picked out your leeks, remember to rinse them thoroughly at home, as dirt often hides between their tightly packed layers.