These huge “giant green onions” are native to the Mediterranean countries and is a staple of gourmands for many, many years. It is related to both the garlic and the onion though its flavor and fragrance is much more milder and subdued. You never heard of anyone with “leek breath” have ya? The broad, flat dark green leaves wrap tightly around each other like a rolled up newspaper. You normally don’t use this part of the leek – more of the delicate white part, so cut off just where they get to be a darker green and not so “woody”.  Leeks are available year-round and in most regions. Avoid the withered looking ones, you want to pick ones that have crisp bright leaves and the white part is unblemished. The smaller they are the more tender they are. They do grow in dirt so slice them in half leaving the root end intact and run them under cold water to remove any dirt that may be in the leaf layers.  Use in soups, salads or saute with a little butter or olive oil for a lovely side dish or use in your next Cheese & Potato Gratin – Yum!