ABSTRACT
Leek is an important crop of the family Alliaceae which exhibits morphological differences with onions. It is larger than the onion. The leaf blades are flattened rather than radial. The leaf base of leek stores some reserves but does not thicken into a bulb. Leek has a milder and more delicate flavor than onion, though a coarser texture. When tender, it is eaten raw. It is also cooked with other vegetables or used as a flavoring in soups and stews. Leeks are mainly grown in northern Europe and less frequently in India, the United States, and Canada. Leeks are especially important in northern European countries such as Belgium, Denmark, and the Netherlands.
