Sharing common ancestors with both onion and garlic, leeks offer a taste less pungent and more sweet than onions. The composition of a leek is key in understanding its variation from onions. Leeks hold tubular white bulbs that are sheathed by leaves that peel similar to corn leaves. The lighter-hued leaves are edible while the tough darker coats should be discarded along with the roots. Most simple recipes can swap onions out for leeks for an equivalent yet unique taste. Moreover, leeks can even be eaten raw. Leeks are a source of Vitamin C, dietary fiber, and many other significant minerals.