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leek

Also known as Leeks

A leek is a biennial vegetable, a cultivar of Allium ampeloprasum, the broadleaf wild leek (syn. Allium porrum). The edible part of the plant is a bundle of leaf sheaths that is sometimes colloquially called a "stem" or "stalk".

AI overview

A leek is a vegetable that belongs to the same plant family as onions and garlic, consisting of a bundle of layered leaf sheaths that form an edible white and light-green base. It's grown as a biennial crop and serves as a commonly used ingredient in cooking and cuisine.

AI-generated from the Wikipedia summary — may contain errors.

Key facts

Cultivar.name: Leek
Cultivar.image: Leek on white background - 0947.jpg
Cultivar.genus: Allium
Cultivar.species: Allium ampeloprasum L.
Cultivar.group: Leek Group (other names are used, e.g., Porrum Group)
Cultivar.cultivar: Many, see text

via Wikipedia infobox

Nutrition · Open Food Facts

Typical values per 100 g · averaged across 6 products

aNutri-Score

1NOVA · Unprocessed / minimally processed

Energy: 35 kcal
Carbohydrates: 8.2 g
— of which sugars: 3.5 g
Fibre: 1.2 g
Protein: 1.2 g
Salt: 0.01 g

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Wikidata facts

Image: Fleur de poireau de près.jpg

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Commons category: Allium ampeloprasum Porrum Group
carbon footprint: 0.2

Sources (4)

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~9 min read

Article

12 sections

Contents

Etymology
Cultivation
Pests and diseases
Varieties
Culinary use
Nutrition
Historical consumption
Cultural significance
Gallery
See also
References
External links

The genus Allium also contains the onion, garlic, shallot, scallion, chives, and Chinese onion. Three closely related vegetables—elephant garlic, kurrat and Persian leek or tareh—are also cultivars of A. ampeloprasum, although different in their culinary uses.