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The leek is a vegetable that is a cultivar of the broadleaf wild leek, Allium ampeloprasum. The plant’s edible portion is a bundle of leaf sheaths that is frequently mistakenly referred to as a stem or stalk. The onion, garlic, shallot, scallion, chive, and Chinese onion are all members of the Allium genus. Elephant garlic, kurrat, and Persian leek or tareh are all cultivars of A. ampeloprasum, however they have various purposes in the kitchen.

Leeks have been known by a variety of scientific names in the past, but they are currently all considered cultivars of A. ampeloprasum. The term “leek” comes from the Old English word leac, which is also the name for garlic in contemporary English. In Old English, leac means “onion,” and it is a cognate of the current Swedish word “lök,” which means “onion.”

The leek, unlike the onion, generates a long cylinder of wrapped leaf sheaths that are blanched by pressing soil around them (trenching). They are frequently marketed as little seedlings in flats that have been grown early in greenhouses and will be put out as soon as the weather permits. Leeks are hardy once grown in the garden; several kinds may be kept in the ground throughout the winter and collected as needed.

Leek cultivars, such as A. ampeloprasum ‘Leek Group,’ can be considered as a single cultivar group. The cultivars can be separated in a variety of ways, but the most frequent varieties are “summer leeks,” which are collected during the season in which they are planted, and “overwintering leeks,” which are harvested in the spring after planting. Summer leeks are smaller than overwintering varieties, while overwintering varieties have a stronger taste. ‘King Richard’ and ‘Tadorna Blue’ are two cultivars.

Leeks are easy to cultivate from seed and may withstand standing in the field for up to 6 months after planting before being harvested. The soil in which it is cultivated must be loose and well drained; leeks can be produced in the same areas as onions. Leeks are generally ready to harvest in the fall. Leeks can be picked when they are approximately the size of a finger or a pencil, or thinned and left to expand to a much greater mature size. Leeks that have been hilled generate finer specimens.

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