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==Growing==
Leeks are easy to grow from seed and tolerate standing in the field for an extended harvest, which takes place up to 6 months from planting.<ref name="Iannotti2014">{{cite book|author=Marie Iannotti|title=The Timber Press Guide to Vegetable Gardening in the Northeast|url=https://books.google.com/books?id=aaDxAgAAQBAJ&pg=PA186|date=25 February 2014|publisher=Timber Press|isbn=978-1-60469-595-3|pages=186–}}</ref> The soil in which it is grown has to be loose and drained well;
Leeks suffer from insect pests including the [[thrips]] species ''[[Thrips tabaci]]'' and the [[leek moth]].<ref name="TheunissenLegutowska1991">{{cite journal|last1=Theunissen|first1=J.|last2=Legutowska|first2=H.|title=Thrips tabaciLindeman (Thysanoptera, Thripidae) in leek: symptoms, distribution and population estimates|journal=Journal of Applied Entomology|volume=112|issue=1–5|year=1991|pages=163–170|issn=0931-2048|doi=10.1111/j.1439-0418.1991.tb01042.x|s2cid=83916407}}</ref><ref>{{Cite journal|last1=Mason|first1=P.g.|last2=Appleby|first2=M.|last3=Juneja|first3=S.|last4=Allen|first4=J.|last5=Landry|first5=J.-F.|date=2010-07-01|title=Biology and Development of Acrolepiopsis assectella (Lepidoptera: Acrolepiidae) in Eastern Ontario|url=http://www.bioone.org/doi/abs/10.4039/n10-026|journal=The Canadian Entomologist|volume=142|issue=4|pages=393–404|doi=10.4039/n10-026|s2cid=85817953|issn=0008-347X}}</ref> Leeks are also susceptible to leek rust (''[[Puccinia allii]]'').<ref name="Peter2006">{{cite book|author=K. V. Peter|title=Handbook of Herbs and Spices|url=https://books.google.com/books?id=4iNSAwAAQBAJ&pg=PA370|date=25 August 2006|publisher=Elsevier Science|isbn=978-1-84569-171-4|pages=370–371}}</ref>
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* Frying leaves it crunchier and preserves the taste.
* Raw leeks can be used in [[salad]]s, doing especially well when they are the prime ingredient.
* In [[Turkish cuisine]], leeks are chopped into thick <!--presumably, original word was "big"--> slices, then boiled and separated into leaves, and finally filled with a filling usually containing rice, herbs (generally parsley and dill), onion, and black pepper. For [[sarma (food)|''sarma'']] with [[olive oil]],<ref>{{cite web|url=http://www.takvim.com.tr/Yemek/Diger/2013/01/02/zeytinyagli-pirasa-sarmasi|title=Zeytinyağlı Pırasa Sarması|publisher=Tavkim}}</ref> currants, pine nuts, and cinnamon are added, and for ''sarma'' with meat,<ref>{{cite web|url=http://www.turkish-media.com/yemektarifleri/viewrecipe.php?id=859&ord=id&asc=DESC|title=Etli Pırasa Sarması|publisher=Turkish Media}}</ref> minced meat is added to the filling. In Turkey, especially ''[[zeytinyağlı]] pırasa'' (leek with olive oil), ''ekşili pırasa'' (sour leek), ''etli pırasa'' (leek with meat), ''pırasa musakka'' (leek ''[[musakka]]''), ''pırasalı börek'' (''[[börek]]'' with leek), and ''pırasa köftesi'' (leek
Leeks are an ingredient of [[cock-a-leekie soup]], leek and [[potato]] soup, and ''[[vichyssoise]]'', as well as plain [[leek soup]].
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