I love leeks but I don't eat them often enough.
Food of the Week . . . Leeks
Did you know that leeks appear to contain many of the same health-protective qualities that enable their cousins, onion and garlic, to reduce the risk of atherosclerosis and heart disease? Leeks, onions and garlic are all members of the Allium family of vegetables, whose therapeutic properties are largely thought to be due to their sulfur-containing compounds. Studies have shown favorable effects on blood lipids in those consuming large quantities of garlic and onions. A high intake of Allium vegetables has also been shown to reduce total cholesterol and LDL or bad cholesterol levels while, at the same time, raising HDL or good cholesterol levels. In addition, Allium vegetables have been shown to lower high blood pressure and reduce the risk of heart attack and stroke. Because leeks have a slightly lower concentration of these sulfur compounds, larger amounts of leeks may need to be eaten to obtain the benefits provided by their Allium family cousins. Fortunately, the mild, sweet taste of leeks makes this easy to do.
http://whfoods.org/genpage.php?tname=foodspice&dbid=26