Leeks belong to the onion and garlic family and contain many of the same beneficial nutrients that are present in that family. However, unlike onion and garlic, leek does not form a tight bulb but a long cylinder of bundled leaf sheaths. They have been cultivated since ancient Egyptian times. The edible portions of the leek are the white base of the leaves and the light green parts, and to a lesser extent, the dark green parts of the leaves. One of the most popular uses of leeks is to add flavour to the stock. Leeks are generally sown in the spring immediately after the winter subsides and can be harvested around the month of August.
% of Daily Recommended Dietary Allowance satisfied by 100g of raw produce.