Leek

Leeks originated around 4,000 years ago in the Mediterranean region and were already cultivated by the Egyptians. Leeks are a versatile vegetable and can be sourced from German farms all year round.
There are different varieties that ripen in winter and in spring and summer. It is remarkable that the winter varieties can easily withstand frost and snow.
Leeks have a slightly bitter-tart taste and, when raw, a delicate grassy flavor with a slight herbal note, with the green parts of the plant tasting significantly stronger than the light-colored parts.

Leeks contain vitamins A, B, C, and E, as well as potassium, iron, sodium, chloride, calcium, phosphorus, magnesium, zinc, and iodine.

Leeks are best stored in the vegetable compartment of the refrigerator, where they will keep for 1 to 2 weeks.
If stored in a dark, cool, and dry place, they can keep for up to 4 weeks.