Leeks are vegetables from the lily family, like onions and garlic. Originating in Mesopotamia, their cultivation spread to Europe during the Middle Ages. The edible part is the white part, though the green leaves are also used for broths. They are rich in vitamin C and fiber, with low caloric content due to their high water content and low carbohydrates. Leeks can be eaten raw or cooked, in salads, stews, purees, and as a main ingredient in vichyssoise. To store them, it is advised to cut the stalk lengthwise, wash the leaves well, and keep them in the fridge for up to two weeks. Their nutritional properties include 24 kcal of energy, 0.3g of fat, and 1.6g of protein per 100g.