The Turkish pantry

Leek

Choose firm shafts and rinse between the layers before cooking.

Last updated: 17 October 2026

A leek has a white lower shaft and broad green leaves. It belongs to the onion family, but is distinct from spring onion or bulb onion.

Whole leeks with white shafts and broad green leaves beside a layered cut section

Types & forms

White and pale-green section

The tender portion used in most leek dishes.

Dark-green tops

Tougher leaves can flavor broth; remove them when the broth is strained.

Frozen sliced leek · comparison

Useful in cooked dishes, with a softer thawed texture than fresh leek.

What to look for when buying

Look for firm white and pale-green shafts with fresh green tops. Avoid bruises, cuts and yellowing leaves.
Allow for trimming when shopping for a recipe that specifies a prepared weight.

Prepare & cook

Trim the roots and tough tops. Split lengthwise and rinse between the layers under cool running water to remove grit.
Cut as the recipe directs. Our olive-oil leek dish uses pieces cooked gently with carrot and rice; handle them gently as they soften.

Store it well

Refrigerate unwashed leeks with some airflow and use within two weeks. Rinse just before preparation.
Extra sliced leek can be frozen for cooked dishes. Label the container and use within a few months for quality.

Substitutions depend on the dish

For an aromatic base

Onion changes the sweetness and texture; it can suit a deliberate soup adaptation.

When leek is the main vegetable

Spring onion does not reproduce the broad tender pieces in zeytinyağlı pırasa. Choose the correct vegetable.

Nutrition

Raw leek, bulb and lower leaf portion ^[1]

Per 100 g edible portion
Nutrient	Amount
Energy	61 kcal
Protein	1.5 g
Total fat	0.3 g
Saturated fat	0.04 g
Carbohydrate	14.2 g
Dietary fiber	1.8 g
Total sugars	3.9 g
Sodium	20 mg
Cholesterol	0 mg
Calcium	59 mg
Iron	2.1 mg
Potassium	180 mg
Vitamin D	0 µg

Raw edible-portion reference, not a cooked recipe or a separate analysis of every cultivar. Trimming and cooking change portion weight and composition. Values are rounded for readability; “not reported” does not mean zero. A “<” value is below the source’s measurement limit.

Nutrition values come from the reference source named above. They are published reference values, not our own measurements. Actual products and cooking methods may change the values.

At the Turkish table

Zeytinyağlı pırasa puts leeks at the center of an olive-oil vegetable dish. The rice and carrot combination belongs to our linked version; household preparations vary.