Leek, a member of the onion family, is an elongated, bulbous vegetable with a layered structure. It has a mild, onion-like taste with a sweet edge, often used to add a subtle touch of savory flavor in culinary recipes. This root vegetable features broad, thick, flat, dark green leaves that cover the pale green stalk gradually transforming into the white bulb. Its spongy texture turns soft upon cooking, making it a perfect addition to soups, stews, and sautés. Rich in vital vitamins like Vitamin A, K, and C, and loaded with antioxidants, leeks are as nutritious as they are flavorsome. When preparing leeks for cooking, the thick outer layers should be removed, and the plant should be thoroughly washed to eliminate any hidden dirt or sand. For many recipes, only the white and light green parts are utilized, but the dark green tops can also be used for making stocks or broths.

Leeks can be found in the produce section of a grocery store. They are typically kept with other similar vegetables such as onions and garlic.