The leek has a distinctive flavor but is not as strong as other members of the onion family. It is particularly enjoyed in soups, as a vegetable with a white or cheese sauce, stir fried with other vegetables or as a quiche filling. The greens of the leek can be used in soups or stews, and the white can be braised as a vegetable or eaten raw as a salad ingredient.
Clean well, as soil may get between layers. You can cut the leek lengthwise to make cleaning easier. The roots should be trimmed off. Leeks may be split lengthwise before cooking or cut into rings.