A young or fresh leek, especially one picked before it reaches full maturity, valued for its tender texture.
From Old English 'grene' (green) and 'leek' (a vegetable of the onion family). The term combines the adjective for color with the vegetable name to specify a younger stage of growth.
In medieval times, greenleeks were prized by cooks because the white parts were more tender and the greens were sweet enough to eat whole—today we usually discard the tough green tops, so greenleeks were actually a more economical vegetable!
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