Leeks, known scientifically as Allium porrum, are related to garlic, onions, shallots, and scallions.
With a more delicate and sweeter flavour than onions, leeks add a subtle touch to recipes without overpowering the other flavours that are present.
The most flavoursome section of the leek is their lower leaf and bulb portion.
Leeks should be firm and straight with dark green leaves and white necks. Good quality leeks will not be yellowed or wilted, nor have bulbs that have cracks or bruises.
As with most other vegetables Leeks have a number of nutritional benefits. Leeks are an excellent source of vitamin K, manganese, iron, folate and Vitamin A and C.
[ source: whfoods.com ]