Leeks are a vegetable from the lily family, known for their mild flavor and multiple nutritional properties. Fresh and nutritious, these vegetables are a rich source of vitamins, minerals, and essential oils. Originating from Mesopotamia, they were already consumed in 4000 B.C., and their cultivation has spread throughout Europe since the Middle Ages. In Spain, they are mainly grown in the north, particularly in Navarra, La Rioja, and the Basque Country. Leeks are available almost all year round, being more abundant in winter, and their consumption can include both the white part and the green leaves, which are used for flavoring broths and stews. Their high water content and low calories, along with their richness in fiber and vitamins, especially vitamin C, make them an excellent addition to a balanced diet. Store leeks by cleaning them and keeping them in the fridge, where they can last up to two weeks. There are various ways to prepare them, whether raw in salads, boiled, sautéed, or in purees. Additionally, they are the base ingredient for dishes like vichyssoise, which can be served cold or hot. So, add leeks to your recipes and enjoy their benefits!