With their thick, white stalks and long green leaves, leeks resemble giant green onions. Related to onions and garlic, leeks have a much milder aroma than their botanical cousins with a subtle blend of sweet-herbal flavors. They are more widely used in Europe than the U.S. and are an essential ingredient in French cuisine, such as the classic potato and leek soup, vichyssoise.
While available year-round, leeks are most plentiful from autumn to early spring. Chop or slice them and add to salads, soups, sauces, and egg, cheese and vegetable dishes. They can also be cooked whole and served as a vegetable.