Leeks are an ancient vegetable that seems to have originated in Mesopotamia. It has been found as dried, physical specimens in Egyptian archeological digs as well as documented in drawing and carvings. It is also said to have been a favorite of the Roman Emperor, Nero and it is presumed to have been dispersed throughout the Roman empire, probably explaining how it came to the British Isles.

Related to onions, chives, and garlic, rather than forming bulbs or cloves, leek plants produce a long cylinder of tightly bundles leaf sheaths that ideally are blanched white by mounding soil around them as they grow. These tender, white bases, firm and crunchy when raw, are the part of the plant used in recipes. Although leeks are hardy and strong in the garden, they impart a mild, onion-like flavor to dishes. All parts of the plant can be used but the oldest, darkest green colored portions are typically discarded as they are often tough and fibrous.