Leeks
Scientific Name: Allium ampeloprasum
Country of Origin: Central Asia

Leeks are a relative of onions, chives, and garlic. The wide leaf bases and slightly developed buds are eaten as a cooked vegetable, in soups, or raw. Leeks have a mild, sweet, delicate taste that is distinct from other members of the onion family. Because they are less intense than other onions, they are a popular substitute for onions when cooking for the elderly, the young, or those with sensitive tastebuds.

Recipe
Bacon and Leek Quiche
Smitten Kitchen Leek Ideas
Leek and Brie Bruschetta