Leek

The leek is a herbaceous plant of the Liliaceae family. The most precious part of the leek is the white, tender section.

The virtues of this vegetable have been known since antiquity and it was particularly popular with the Romans, who believed the leek to be beneficial in protecting the throat and vocal chords, helping sleep, and also to have aphrodisiac qualities. The leek is rich in water and contains good quantities of minerals, especially iron, magnesium, calcium, and potassium, as well as vitamin A and, above all, vitamins C and K.

Given its fibre content, the leek has laxative properties and is a real ally for the bowels. Leeks have diuretic properties and they are recommended in diets for urinary tract problems, constipation, obesity, haemorrhoids, rheumatism, and arthritis. Leeks also contribute to lowering LDL (bad) cholesterol and to boosting the immune system. In terms of taste, this vegetable may resemble garlic and onions, but the flavour is more delicate, so many consumers prefer leeks.