The leek is a modified leaf sheath of a plant found in the same family as garlic and onion. They have a mild, onion-like taste and can be eaten raw or cooked. Humans have been cultivating leek since at least the Ancient Egyptian times, but there is some evidence that they were grown in Mesopotamia as well. I have featured leeks in many recipes that could benefit from their onion-y flavor, such as my Chunky No-tato Leek Soup, Seafood Leek Soup, and Braised Cauliflower, Leeks, and Artichoke Hearts.
Apart from their delightful flavor, leeks are a good source of fiber and micronutrients! 100g of leek is a good source of vitamins A, B6, B9, C, and K; as well as the dietary minerals iron and manganese.
Leeks grow in temperate climates, much like onions, and are ripe in autumn. They are most likely to be found at a local farmers’ market or grocery store during the fall and winter months.