Leeks are a fresh vegetable, rich in vitamins and minerals. Known for their versatility in cooking, they are perfect for adding flavor to a variety of dishes. This plant belongs to the lily family, and mainly its white parts are consumed, although the green leaves can also be used in broths. Originating from Mesopotamia, its cultivation has spread across Europe since the Middle Ages. They are particularly popular in northern Spain, in regions like Navarra, La Rioja, and the Basque Country. Their season extends from autumn to spring, although they can also be found in summer, when they are finer and tenderer. Leeks are low in calories and high in fiber, making them an excellent choice for a balanced diet. They are recommended in various preparations: they can be eaten raw in salads or cooked in stews, soups, and creams like the famous vichyssoise. It is important to clean them properly and avoid using green parts if you want them tender. For storage, the leaves should be cut and washed; keep them in the fridge for up to two weeks. Cooked leeks should be consumed within two days.