From On Food and Cooking by Harold McGee:
“Unlike onions and garlic, leeks don’t form useful storage bulbs, and are grown instead for their scallion-like mass of fresh leaves. (…..) The upper green portion of each leek leaf is edible, but tends to be tougher and to have less onion, more cabbage-like flavor than the lower white portion. It’s also rich in long-chain carbohydrates that give the cooked vegetable a slippery texture, will gel when chilled, and can lend body to soups and stews.”
Leeks are a top-tier allium. We split them down the middle to best clean them, and then cut them into nice manageable sizes pieces. Like this, they are easier to use than onion or garlic. Simply slice and they’re ready to be the base of flavor in whatever you’re cooking.
Nichols referred to this a ‘Biker’ Leek, and in my due diligence, I typically research any particularly named variety. In that effort, I occasionally come across some pretty fun descriptions/reviews. Here is one from seedway.com on biker leeks:
This summer leek features a very straight long shaft and remarkably erect leaves that make it easy to bunch.
