Leek
A mild onion-like vegetable, national emblem of Wales.
The leek is a biennial vegetable and a cultivar of *Allium ampeloprasum*, the broadleaf wild leek. The edible portion is a bundle of leaf sheaths, often colloquially referred to as a "stem" or "stalk." It belongs to the genus *Allium*, which also includes onion, garlic, shallot, scallion, chives, and Chinese onion. Three closely related vegetables—elephant garlic, kurrat, and Persian leek—are also cultivars of *A. ampeloprasum* but differ in culinary use. Historically, many scientific names were applied to leeks, but they are now all treated as cultivars of this species. The name "leek" derives from Old English, sharing a root with the modern English word for garlic. Leeks are grown in loose, well-drained soil, typically in regions suitable for onions. They are often sown densely in seedbeds and transplanted after about twelve weeks, when they reach the thickness of a pencil. They are more cold-tolerant than other cultivated *Allium* species and can be produced year-round in Europe, tolerating an extended harvest up to six months after planting. Insect pests include thrips (*Thrips tabaci*) and the leek moth, while the fungal disease leek rust (*Puccinia allii*) is also a problem. Thrips damage is worst during hot, dry weather when water stress slows plant growth but accelerates insect reproduction; control can involve chemical pesticides or intercropping with legumes. Leek cultivars are often grouped as *A. ampeloprasum* 'Leek Group' and subdivided into summer leeks, harvested the same season, and overwintering types, harvested the following spring. Summer leeks are generally smaller and milder, while overwintering types are larger and more strongly flavored. Cultivars include 'King Richard' and 'Tadorna Blue'. The leek has a mild, onion-like taste; raw, it is crunchy and firm. The white base, light green parts, and to a lesser extent the dark green leaves are edible, though the dark green is often discarded due to its tough texture or used in stock. Leeks can be boiled, fried, or eaten raw in salads. In Turkish cuisine, they are used in dishes such as zeytinyağlı pırasa and pırasa musakka. Papet Vaudois, a dish of boiled leeks and potatoes, is emblematic of the Swiss Canton of Vaud. Leek patties, or keftikas de prasa, are a staple of Sephardic Jewish cuisine for holidays. Leeks are also an ingredient in cock-a-leekie soup and vichyssoise. Raw leek is 83% w
- scientific_name
- Allium ampeloprasum (Leek Group)
- family
- Amaryllidaceae (genus Allium)
- origin
- Ancient Egypt and Mesopotamia (second millennium BCE)
- edible_part
- Bundle of leaf sheaths (white base, light green parts)
- key_nutrient
- Rich in vitamin K and manganese
- symbol_of
- Wales (national emblem)
- notable_cultivar_types
- Summer leeks and overwintering leeks
Lore & Background
The leek has been part of human diet for millennia. The Hebrew Bible mentions it as abundant in Egypt, and dried specimens and carvings from ancient Egypt confirm its use from at least the second millennium BCE. It was also grown in Mesopotamia from the beginning of the second millennium BCE. In ancient Rome, leeks were considered superior to garlic and onions; the 1st century CE cookbook Apicius includes four recipes with leeks. Emperor Nero favored raw leek, believing it beneficial to his voice, earning him the nickname 'Porrophagus' (Leek Eater). Cultivation requires loose, well-drained soil. Leeks are typically sown in seed-beds and transplanted at 12 weeks when pencil-thick. They prefer around 20°C and are more cold-tolerant than other cultivated Allium species, allowing year-round production in Europe. Pests include thrips (Thrips tabaci) and leek moth; leek rust (Puccinia allii) is a disease. Thrips damage is worst in hot, dry weather. Cultivars are divided into summer leeks (harvested same season, smaller) and overwintering leeks (harvested next spring, more strongly flavored). Examples include 'King Richard' and 'Tadorna Blue'.
Reader's Guide
The leek's significance spans culinary, historical, and cultural domains. In cooking, its mild onion-like taste and crunchy texture make it versatile: boiled (as in French 'poor man's asparagus'), fried, raw in salads, or used in soups like cock-a-leekie and vichyssoise. Turkish cuisine features numerous leek dishes, including sarma and musakka. Sephardic Jews prepare leek patties (keftikas de prasa) for holidays. The dark green leaves, though tough, are often used to flavor stock. Culturally, the leek is a national emblem of Wales, worn on St. David's Day. Shakespeare referenced this tradition in Henry V. The Welsh Guards use a leek as their cap badge. In Romania, the leek symbolizes Oltenia. Nutritionally, raw leek is 83% water, rich in vitamin K and manganese, and a moderate source of vitamin B6, folate, vitamin C, and iron. Its historical consumption in ancient Egypt, Mesopotamia, and Rome underscores its long-standing importance.
Did You Know?
- The name 'leek' derives from Old English lēac, which also gave modern English 'garlic' and means 'onion' in Old English.
- Emperor Nero was nicknamed 'Porrophagus' (Leek Eater) because he ate raw leek, believing it improved his voice.
- Leeks are more cold-tolerant than other cultivated Allium species and can be produced year-round in Europe.
Frequently Asked Questions
Who is Leek?
The leek is a biennial vegetable and a specific cultivar of Allium ampeloprasum, the broadleaf wild leek. It belongs to the Amaryllidaceae family under the genus Allium and is best known for its mild, onion-like flavor.
What are Leek's powers/role?
The edible portion is a tight bundle of leaf sheaths—white at the base and pale green toward the tips—often colloquially called the 'stem' or 'stalk.' Nutritionally it stands out for being rich in vitamin K and manganese.
How does Leek's story end?
As a biennial, the leek lives out two growing seasons: it produces its prized foliage in year one, then bolts and flowers in year two before completing its life cycle and dying back.
Why is Leek important?
The leek has been cultivated since at least the second millennium BCE in Egypt and Mesopotamia and was a staple in ancient Roman kitchens. It also holds deep cultural weight as a national emblem of Wales, appearing on British coinage and the coronation gown of Queen Elizabeth II.
Where does Leek come from?
Its domestication is traced to ancient Egypt and Mesopotamia in the second millennium BCE, making it one of the oldest vegetables humans have deliberately grown.
More in Fruits And Vegetables 1-22
Spotted an error? Know more?
This is a living reference — every entry is fact-audited, and reader corrections feed straight into our audit queue. Suggest an edit · See this site's audit record