International Supply Chain
The leek is a vegetable, a cultivar of Allium ampeloprasum, the broadleaf wild leek. The edible part of the plant is a bundle of leaf sheaths that is sometimes erroneously called a stem or stalk. The genus Allium also contains the onion, garlic, shallot, scallion, chive, and Chinese onion.
Historically, many scientific names were used for leeks, but they are now all treated as cultivars of A. ampeloprasum. The name 'leek' developed from the Anglo-Saxon word leac. Two closely related vegetables, elephant garlic and kurrat, are also cultivars of A. ampeloprasum, although different in their uses as food.
Leeks will not form bulbs or produce cloves like their cousins, but instead develop an edible, 6 - 10 inch-long, round stem that can measure 2 inches in diameter. The leek's cylindrical, white, edible root gradually becomes a stalk with a fan of dark green, flat leaves. Offering an earthy, mild onion flavor, the texture of a leek is crunchy when raw and silky when cooked. Leeks are considered to be the sweetest and most mild members of the onion family.Garlic chives have a rich flavor that is often described as a mix of garlic and onion but are less pungent than a clove of garlic.Garlic chives are rich in vitamin C, and contain carotene, vitamin B1 and B2, calcium, and iron.Leeks are available year-round with a peak season in late winter or early spring. Exported mainly to EU from Turkey, this product is also widely available for both export and local use inside Turkey.