Leek
Allium ampeloprasum var. porrum
Mild, sweet, delicately oniony; far less pungent than onion or shallot; cooks to silky sweet flavor.
About Leek
The leek is the large, stalk-like allium with white-and-pale-green edible portions and dark green non-edible tops — milder and sweeter than onion, with a delicate flavor that defines French (potato-leek soup), Welsh (national symbol), and Mediterranean traditional cuisines. Welsh cawl and Scottish cock-a-leekie soup are traditional preparations; French vichyssoise (cold potato-leek soup) is the international classic. Leeks must be cleaned carefully — dirt and grit get trapped between the layers as the plant grows; the standard approach is to halve lengthwise and rinse layer-by-layer under running water. The dark green tops are tough but excellent for stocks and broths.
Variety profile
Common uses
- Potato-leek soup
- Vichyssoise (cold)
- Braised leeks
- Stock/broth base
- Leek tart
Editorial notes
Always halve and wash leeks before slicing — dirt trapped between layers ruins finished dishes. Save dark green tops for stock.