Leeks are long, cylindrical vegetables in the allium family, closely related to onions, garlic, shallots, and chives. They have a white base that gradually transitions into pale and dark green leaves. The white and light green portions are the most commonly used parts and have a mild, sweet onion flavor that is more delicate and less sharp than most onions. When cooked, leeks become soft, silky, and naturally sweet, making them well suited for soups, stews, sautés, braises, casseroles, pasta dishes, and other savory recipes. Young, tender leeks can also be used raw in salads when thinly sliced.