It is a herbaceous plant with flat and tough leaves. Often in cooking, the stem is used – the white basal part of the plant or young leaves. Contains B vitamins, C, rich in potassium, magnesium, iron, phosphorus, and essential oils. Helps to purify blood. Leek has a mild and pleasant taste, much more delicate than other types of onions. It is added to soups, salads, used as filling for pies and casseroles in combination with eggs and mushrooms. Often leek is stuffed with vegetables, minced meat, grains. Leek can be boiled, fried, stewed, baked in the oven or grilled.