Leeks have long, slender white bulbs that are topped by green leaves. The bulbs are cylindrical and can range in size from small to large. The leaves are flat and wide, and can grow up to two feet in length.
Leeks grow best in temperatures ranging from 60-65°F (15-18°C), although they can tolerate temperatures as low as 40°F (4°C) and as high as 75°F (24°C) for short periods and prefer well-drained soil, consistent moisture, and full sun to partial shade. They are usually grown from seedlings, as they can take up to six months to mature.
Leeks can be grown in the ground or in containers. They require regular watering and fertilization, and may need to be staked or hilled up as they grow. The bulbs can be harvested by digging them out of the ground or by pulling them up by their leaves.
Leeks are used in many different types of dishes, including soups, stews, salads, and casseroles. They have a mild, sweet flavor that is often compared to onions or garlic. Leeks can be cooked whole or chopped and sautéed, roasted, or grilled.
Leeks are low in calories and high in fiber, vitamins, and minerals. One cup of chopped leeks (approximately 89 grams) provides around 38 calories, 9 grams of carbohydrates, 1 gram of fiber, and 1 gram of protein. They are also a good source of vitamins A and C, as well as folate and potassium.
Leeks are rich in antioxidants and may help reduce the risk of chronic diseases such as heart disease and cancer. They are also a good source of fiber, which can help promote digestive health and reduce the risk of certain types of cancer.