For Leek we have terms and definitions in 3 topics. The topics are Food, Gullah and Vegetable.

Leek (Food)

Looking like a giant Scallion, the leek is related to both the garlic and the onion, though its flavor and fragrance are milder and more subtle. It has a thick, white stalk that's cylindrical in shape and has a slightly bulbous root end. The broad, flat, dark green leaves wrap tightly around each other like a rolled newspaper. Leeks are available year-round in most regions. Choose those with crisp, brightly colored leaves and an unblemished white portion. Avoid any with withered or yellow-spotted leaves. The smaller the leek, the more tender it will be. Refrigerate leeks in a plastic bag up to 5 days. Before using, trim rootlets and leaf ends. Slit the leeks from top to bottom and wash thoroughly to remove all the dirt trapped between the leaf layers. Leeks can be cooked whole as a vegetable or chopped and used in salads, soups and a multitude of other dishes.

Leek (Gullah)

Lick, licks, licked, licking with the tongue

Leek (Vegetable)

A relative to the onion and the garlic. It has a mild onion flavor and is used as a vegetable or as seasoning for salads, soups, and other dishes.

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