Leeks

Leeks are a vegetable from the onion family, characterized by their mild, slightly sweet flavor and crunchy texture when fresh. They consist of a white stem and a green top, both of which are edible, although in cooking it is more common to use the white part and some of the light green part.

The origin of leeks dates back to Southwest Asia and the Mediterranean, and they are a traditional ingredient in many European cuisines, especially in French, English, and Spanish cooking. They are cultivated in temperate climates and are used in soups, stews, creams, as well as in fillings and side dishes.

Among the properties of leeks, their low caloric content stands out, along with their dietary fiber that aids digestion, and their richness in vitamins A, C, and K, in addition to antioxidants and minerals such as iron and manganese. They also provide sulfur compounds, which contribute to their anti-inflammatory and antibacterial benefits.

In the context of Latin American cuisine, leeks may also be known as ajo puerro, poro, or puerro (the most common term). In some countries, the term poro is more commonly used, especially in regions of Central America and the Caribbean.

In summary, leeks are a versatile ingredient that adds mild flavor and depth to a wide variety of recipes, ideal for preparing everything from broths and soups to gratins and sautés.