The leek belongs to the onion and garlic family and is a plant-based food known for its mild flavor. Originating from the Vega de Aranjuez, San Martín de la Vega, and Ciempozuelos, it is ideal for various culinary preparations. This fibrous vegetable consists of three parts: the leaves, the stalk, and a small white bulb from which the roots grow. It is very resistant to cold climates, making it available year-round. Nutritionally, leeks have a low caloric content of 61 Kcal per 100 g, and contain 2 g of protein, 0 g of fat, 14 g of carbohydrates, and 4 g of simple sugars. They are an excellent source of fiber with 2 g, and have a sodium content of 20 mg. To store leeks, it is advisable to keep them in the fridge. An alternative is to chop and freeze them, making them easy to include in stir-fries and broths. Once cooked, they should be consumed within two days. In the kitchen, leeks are versatile: they can be used in stir-fries, baked, grilled, or as a base for creams. The green leaves can also be utilized, which are perfect for sautéing or adding to preparations. A popular method is to gratin them in the oven with ham, sliced cheese, and grated cheese.