LEEK(Allium ampeloprasum var. porrum)

Leek is a biennial vegetable belonging to the Allium family, prized for its mild, sweet, and aromatic flavor. The edible portion consists of a long, cylindrical white stem with tightly packed leaf sheaths transitioning into flat green leaves. Commercially, leeks are typically harvested when the white and light green parts reach lengths of 20–30 cm, with diameters ranging from 2–4 cm, depending on the variety and cultivation practices. Leeks are grown in well-drained, fertile soils and benefit from consistent irrigation to produce uniform, straight stems with minimal fibrous texture.

Leeks are classified by their seasonality into spring, summer, and winter types, with winter leeks being particularly hardy and capable of withstanding frost. They are rich in vitamins A, C, and K, as well as essential minerals like manganese and iron. Proper cultivation practices, including careful spacing, soil mounding, and pest management, help prevent diseases such as leek rust and improve overall yield and quality. Post-harvest handling focuses on maintaining firmness, preventing leaf discoloration, and extending shelf life through refrigeration or controlled-atmosphere storage.

Applications and Markets: Leeks are highly versatile in culinary applications, commonly used in soups, stews, salads, and garnishes due to their subtle onion-like flavor. They are in demand in both fresh produce markets and wholesale supply chains, including supermarkets, restaurants, and food processing industries. Winter-harvested leeks are particularly valued in export markets where extended shelf life, uniform size, and high visual quality are critical for international buyers seeking premium vegetables.