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17 Interesting Facts About Leeks

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Leeks are an underappreciated yet versatile and healthy vegetable that have been cultivated and consumed for thousands of years. Often overshadowed by other allium vegetables like onions and garlic, the mild yet flavorful leek deserves more time in the spotlight.

From its long history to its many health benefits, the leek has much to offer. Read on to learn 17 fascinating facts about this hearty vegetable. You may just gain a new appreciation for the humble leek after learning more about its story.

Facts About Leeks

Interesting Facts About Leeks
Leek from the backyard – close – planted by Aunt Lee Geok
  1. Leeks are ancient vegetables that have been cultivated for at least 4,000 years. Traces of leeks were found in Mesopotamian archaeological sites dating back to the 2nd millennium BCE. Ancient Egyptians revered leeks and depicted them on temple walls.
  2. The leek is a national symbol of Wales often worn on St. David’s Day. According to legend, King Cadwaladr of Gwynedd ordered his soldiers to wear leeks on their helmets to identify themselves as Britons in a successful battle against Saxon invaders in the 7th century.
  3. Wild leeks grow all over North America, most notably in eastern Canada and the northeastern US. These wild leeks, also called ramps, are foraged as a spring vegetable. They have a stronger flavor than their cultivated counterparts.
  4. Leeks are an ancient cousin of onions and garlic within the allium family. Like their allium relatives, leeks contain the beneficial organosulfur compounds that are responsible for their flavors and health benefits.
  5. The edible part of the leek grows above ground in a long cylindrical stalk. Only the lower 5-6 inches of the leek stalk is typically eaten. The dark green leaves are usually too fibrous to eat.
  6. Leeks have a more delicate and sweeter flavor than onions. When cooked, leeks have a subtle onion-garlic flavor. Their taste is enhanced by caramelizing or roasting.
  7. Leeks are hardy cool weather vegetables that can withstand frosts and freezing weather. In fact, cold weather brings out the leek’s sweetness and texture. Leeks can be grown year-round in temperate climates.
  8. France is the top producer of leeks, growing about 25% of the world’s commercial supply. Belgium, the Netherlands, and Germany are also major leek producers in Europe. In the US, leeks are mainly grown in the Great Lakes region.
  9. Leeks are packed with beneficial nutrients and antioxidants. Highlights include vitamin K, folate, vitamin C, kaempferol, and the anti-inflammatory quercetin. Leeks also contain prebiotics to feed healthy gut bacteria.
  10. Eating leeks may boost heart health, gut health, brain function and more. Research suggests links between leek consumption and reduced risk of certain cancers, improved gut bacteria, lower blood pressure, and other benefits.
  11. Cleaning leeks thoroughly is important since soil and grit easily get trapped between their layers. After trimming, split leeks lengthwise and rinse under running water while fanning out the layers.
  12. Leeks pair well with potatoes, fish, poultry, eggs, cheese, lemon, and herbs like dill. Popular leek recipes include vichyssoise (potato leek soup), quiche with leeks and gruy√®re, and braised chicken with leeks.
  13. When stored properly in the refrigerator, fresh leeks will keep for 1-2 weeks. Wrap the cleaned leeks in a damp paper towel and place inside a partially closed plastic produce bag.
  14. The fiber content of leeks makes them a beneficial prebiotic food to feed healthy gut bacteria. The prebiotic fiber in leeks may improve digestion and even enhance weight loss.
  15. Leeks contain small amounts of protein and fiber to help induce satiety. Enjoying leeks may curb appetite and prevent overeating at meals.
  16. Eating leeks may lower cancer risk, especially for prostate and colon cancers. Leeks contain kaempferol and other compounds that demonstrate anti-cancer activities in studies. More research is still needed.
  17. Leeks have been used as a traditional medicine in Asian cultures to treat different ailments. In Ayurvedic medicine, leek juice or soup is used to remedy cough and hoarse throat. Chinese medicine uses leeks to improve kidney and stomach function.


Beyond their culinary uses, leeks offer an array of health benefits backed by science. From cancer prevention and weight loss aid to gut health and heart health boost, leeks punch above their weight class nutritionally.

Next time you’re cooking, consider swapping onions for leeks. Their mellow sweetness adds depth without overpowering other ingredients. After learning so much about this versatile vegetable, the underrated leek may just earn a permanent place in your kitchen.

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