Leek

Leek (Allium ampeloprasum, Porrum Group) is a mild, sweet member of the onion family grown for its long, cylindrical stalk of tightly layered leaves rather than a bulb. Milder and sweeter than onion, leeks bring a delicate savory backbone to soups and braises without onion's sharper bite.

Growing Leeks

Leeks have a long growing season, often 100 days or more, and are usually started early indoors before transplanting out. The prized white portion of the stalk is created by "blanching" — mounding soil up around the base as the plant grows, or planting seedlings deep in a trench and gradually filling it in, both of which block light from reaching the lower stem.

Culinary Uses

Leeks are the backbone of classic potato-leek soup and many French dishes, valued for a sweetness and depth that mellows further with slow cooking. Because dirt tends to work its way between the tightly wrapped layers as they grow, leeks need a thorough rinse — halved lengthwise and fanned under running water — before cooking.