Leeks (Allium ampeloprasum var. porrum (L.) or synonym Allium porrum) are just one of many vegetables in the onion family. Cultivated from wild leek , it is closely related to elephant garlic and Kurrat (from Egypt) (all these are Allium ampeloprasum subspecies) and further related to chives and ramsons.
Leeks are commonly called (der) Lauch or (die) Porree in German and are tall, thick plants with straight, alternating leaves and non-bulbing roots. Farmers bury the sets (little plants) deep to blanch as much of the stalk as possible, but all parts of the leek are edible. They are usually about 1 inch in diameter, but can be eaten smaller or larger. They taste like a mild onion and garlic mix. They often have a sharp bite when raw, but are sweet when cooked.
Leeks have been used in Germany since the Middle Ages. Before that, people used wild garlic called ramsons or "Bärlauch" (Allium ursinum) for food and medicinal purposes for at least 5000 years. Ramsons grow wild and is gathered in May. Germans cook a cream soup (roux base) with it or use it in soft cheese spreads.
Leeks are famous for vichyssoise, a French potato leek soup and are always in a Suppengrün bundle, to be used as an herb. They are used in place of onions in many dishes and casseroles.
Another leek relative shows up in North America and is known as ramps, ramson or wild leek (Allium tricoccum). It is used in Appalachian cuisine and in Pennsylvania, where festivals are held each year in its honor.
Clean leeks by slitting them down the side and rinsing the dirt out of the rings under running water. Trim ends and slice or chop. Try cooking leeks in fat (or bacon grease) until soft and adding cream, salt and pepper for a side vegetable.
