Leek

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Leek (Allium ampeloprasum)

Leek (pronounced: /li:k/), from the Old English leac, is a vegetable that belongs to the genus Allium, which also includes onion, garlic, shallot, and chive. It is native to the eastern Mediterranean and the Middle East.

Description

The leek is a biennial plant with a long, white, slender stem that is commonly used in cooking. The leaves are flat and broad, with a dark green color. The plant produces a small, white, onion-like bulb at the base.

Culinary Uses

Leeks are used in a variety of dishes, including soups, stews, and salads. They are often used as a substitute for onions in recipes. The flavor of leeks is milder and sweeter than that of onions.

Health Benefits

Leeks are a good source of dietary fiber, vitamin A, vitamin C, and vitamin K. They also contain significant amounts of iron, magnesium, and calcium. Leeks are known to have antioxidant properties and may help to reduce the risk of certain types of cancer.

Related Terms

  • Allium: The genus to which leeks belong.
  • Onion: A close relative of the leek.
  • Garlic: Another member of the Allium genus.
  • Shallot: A type of onion that is often compared to leeks in terms of flavor.
  • Chive: A herb that is part of the Allium genus.

External links

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