Leeks are a popular vegetable, known for their nutritional benefits and culinary versatility. With a cultivation that is especially widespread in northern Spain, they offer a high water and fiber content and are low in calories. They can be consumed raw, cooked, or as the main ingredient in numerous recipes like vichyssoise or leek and shrimp pie. Their cultivation extends almost all year, although they are finer in summer. For conservation, it is recommended to cut the stalk lengthwise and wash the leaves. They maintain their quality in the refrigerator for up to two weeks and should be consumed within two days after being cooked.