A member of the onion family that has been known as a food for over 4 000 years in the Middle East. The lower part is usually blanched by planting in trenches or earthing up, and eaten along with the upper long green leaves. The wild leek is Allium ampeloprasum, the cultivated leek is A. porrum; great headed leek or levant garlic is A. porrum var. holmense. A 125‐g portion is a rich source of vitamin C; a good source of folate; a source of iron; provides 3.1 g of dietary fibre; supplies 30 kcal (125 kJ).
Subjects: Medicine and Health — Cookery, Food, and Drink.