Leeks are also mentioned in the Book of Numbers, as a milder, sweeter version of the onion. In cooking, the leek is extremely versatile when used to flavor other dishes or as a
food by itself. It has a more delicate flavor than garlic or onions and forms the basis of many traditional dishes that originated in ancient Israel and neighboring lands.

A favorite dish in biblical times – and still popular in present day Middle East – was a kind or  porridge made  from  the white bulb of   the  leek,  rice or similar grains,  with crushed
almonds and honey added as a sweetener. Leeks were prescribed for infertile women and have traditionally been used internally and externally for a variety of conditions including obesity, kidney   complaints, intestinal disorders and coughs.



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