Leeks

Leeks are a member of the allium family, with a mild, sweet flavor that's more delicate than onions and garlic. They have a long, white stalk that transitions to green, with both parts being edible, though the white and light green portions are typically the most tender. When cooked, leeks become soft and mellow, adding a subtle, savory sweetness to soups, stews, and braises. They're often used as a base for broths and stocks, as their flavor infuses dishes without overpowering them. Leeks also shine in dishes like potato leek soup, quiches, and stir-fries, where their gentle onion-like flavor enhances a variety of savory preparations.