Leek has been a plant cultivated since ancient times in the Mediterranean countries and the Middle East region. As you can easily guess - leek is a cousin of the onion, and what they have in common is a specific, slightly spicy taste. Leek stalks are often used as an alternative to onion, although the latter is more popular in Polish cuisine. In many European countries, leeks are often used in soups and stews. 

Leeks are rich in flavonoids, especially one called kaempferol. Flavonoids are antioxidants and have antiinflammatory, anti-diabetic, and anti-cancer properties.  

Leeks are also a great source of vitamin K, which reduces the risk of osteoporosis. Numerous studies show a link between higher vitamin K intake and denser bones. Leeks are also rich in vitamin A, which supports our vision and the immune system. 

These vegetables are grown in many European countries with different weather conditions because they do not have high heat requirements - plants germinate at 3-4 ° C.