Allium porrum is a major vegetable crop worldwide. Most of its production and consumption is in western Europe, with France and Belgium being the world's greatest producers. Dry leek is the most consumed vegetable after potato. Allium porrum is an herbaceous plant from the Liliaceae family and has been widely used in Persian foods as a flavour component. The Allium ampeloprasum is categorized into wild leek, cultivated leek, kurrat, pearl onion, tare and great-headed garlic based on their diverse cytogenetic and morphological characters. Leeks are known for their characteristic flavour and medicinal value. Leeks have excellent nutritional properties and are a rich source of bioactive compounds and phytochemicals, Leaves contains lot of fibre, calcium, phosphorus, vitamin A, vitamin B1, vitamin B2 and vitamin C. Consumption of leeks causes a reduction of the risk of hypercholesterolemia, blood pressure, arteriosclerosis and platelet aggregation which helps in the prevention of cardiovascular diseases. Besides these, the leeks have antimicrobial activity against various bacteria and fungi and viruses.
Keywords: Allium, Allium porrum, leek, gallic acid, organosulfur compounds, pharmacological activities.