leek
Sign in to saveA 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
Article
12 sectionsContents
- Etymology
- Cultivation
- Pests and diseases
- Varieties
- Culinary use
- Nutrition
- Historical consumption
- Cultural significance
- Gallery
- See also
- References
- External links
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".
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.