Leeks, known for their health benefits, are an excellent addition to the kitchen. They belong to the lily family, just like garlic and onion. Originating from Mesopotamia, leeks have been consumed since 4000 BC and became popular in Europe thanks to the Romans. Today, their cultivation is common in several regions of Spain, particularly Navarra, La Rioja, and the Basque Country. Leeks are available almost year-round but are more typical from winter to spring. Nutritionally, every 100 grams of leek contain only 24 kcal, 0.3 g of fat, and 1.6 g of protein, in addition to being rich in dietary fiber and vitamin C. To store them properly, it is recommended to cut the stem lengthwise, wash the leaves, and keep them in the fridge for up to two weeks. They are versatile in the kitchen, consumed raw or cooked in salads, stews, and as a side dish.