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Looking quite similar to onions in appearance, leeks are root vegetables and are related to onions, garlic, scallions, shallots and chives. Their flavor is onion-like but much milder. People who avoid this vegetable because they dislike onions should try them, their flavor is mellow and not overpowering, and many onion-haters enjoy them.  Nutritionally, leeks are a great source of fiber and may actually help lower cholesterol. They’re also packed with important vitamins and minerals, including potassium.  Leeks are most commonly used in soups but they are also edible raw, and can add a great crunchy flavor to salads.
To store, refrigerate unwashed leeks with roots attached for up to 2 weeks. To avoid aromas spreading to other stored foods, wrap lightly in plastic.
To clean leeks, start by cutting off green tops to within 2 inches of the white section. Peel off outside layers. Then cut leeks in half lengthwise and wash thoroughly under cool running water to remove any sand or grit between the layers.

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