Leeks
Although a close relative of the onion and garlic, the leek tastes very little like either food. The leek is considerably sweeter than the onion or garlic with a finer flavor than either. As a result, leeks enhance dishes more than overpower dishes.
Fiber and Carbohydrates
Ideally, the leek should be approximately one inch in diameter. Any larger and the leek contains too much fiber, making it tougher when cooked. If however the leek is too skinny, it will not be tough enough and therefore won't cook as well as it could (or for that matter taste as good as it should). Because of the high fiber value of the leek, the leeks are high in carbohydrates.
Washing
The edible portion of the leek is the stem which grows up through the ground. While being pushed up through the ground, the leek leaves gather dirt that collect inside the stem. For the best flavor, and the most safe eating conditions, washing away this excess dirt is essential.
Trivia
The leeks were a favorite crop of the Greeks and Romans in large part due to the leek's ability to withstand a variety of growing environments. When the Romans introduced the leek to the United Kingdom, it became popular because of this ability.
