The leek is a key vegetable in any kitchen, being used in a wide range of dishes, both raw or cooked, in soups, stews and as a garnish.

The Allium genus includes vegetables such as garlic, onions and spring onions, as well as leeks, which are rich in sulphur-containing volatile and spicy essential oils. They contain large amounts of fibre, which makes them good for the heart as they help to lower levels of bad cholesterol. In addition to fibre, they are a source of vitamins (especially vitamins C, A and folic acid B and B6).