The edible part of a leek is usually its white stalk (the white part that grows about 6 inches above the ground), although the dark green leaves add a delicious flavor when added to stock and soups.

Since the leaves are coarse in texture, many people stick to eating the softer pale part of the stalk. But the entire leek is edible. Simply saute the leaves for a while for a more tender bite.

Only the white part of leeks is cooked: trim away the tough, woody stalk end and use the green leaves to wrap the contents of a bouquet garni (a bundle of herbs added to soups, stews and stocks to ...