Characterised by an acrid and pungent taste, the bulb is the part of the leek which is used to prepare vegetable sauces, stock cubes and broths. The very thick leaves of the leek are green at the top and white near the bulb; they are used as a side dish or to season minced meat.
The leek is a herbaceous plant which belongs to the family Liliaceae and the botanical genus Allium, like garlic, onion and chive. Leek is a typical food of the Mediterranean cuisine. It is different from others in its category because almost all its parts are consumed, from the bulb to the green leaves, discarding only the roots and hard tips.
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