Leek

Leek, scientifically known as “Allium ampeloprasum var. porrum”, is a vegetable that belongs to the Allium family, which also includes onions, garlic, and chives. It is closely related to onions and garlic but has a milder and sweeter flavor profile.
Leeks have a long, cylindrical shape with white, pale green, and dark green layers. They have a mild onion-like flavor with subtle sweet and earthy notes. Leeks are commonly used as a flavoring ingredient in soups, stews, stocks, and sauces, as well as in salads and side dishes.
One of the distinctive characteristics of Leeks is that they have a mild and delicate flavor, making them versatile and adaptable to a wide range of culinary applications. Unlike Onions, Leeks do not have a bulbous base, and the edible portion extends from the root to the dark green leaves. The white and pale green parts are most commonly used in cooking, while the dark green leaves can be tough and fibrous but can still be used to flavor stocks and broths.
Leeks are also valued for their nutritional content. They are low in calories and rich in vitamins, minerals, and antioxidants, including vitamin K, vitamin C, folate, and manganese. Leeks are also a good source of dietary fiber, which can help support digestive health and promote feelings of fullness.