The entire leek is edible, but the most common pieces eaten are the white and light green parts. The darker green part is edible, but a bit tougher.
The dark green part of the leek is often used in the making of soup stocks and broths. The leek belongs to the same genus that onion and garlic belong to.
The leek is crunchy and offers a taste similar to the onion. Leeks can be boiled, fried, sauteed or added raw to casseroles, salads and other dishes.
Sliced leeks should be cut in 5 to 10 mm slices. Leeks should be cleaned well before use.