Baby leeks are the common leek (Allium ampeloprasum) harvested young, before the stalk thickens and the flavor turns sharp, leaving a slender stem with a mild, sweet taste. They are typically left whole or halved and cooked quickly by braising, roasting, or simmering into soups such as potato-leek soup, since their delicate texture needs far less cooking time than a mature leek's. Their subtle onion-like flavor pairs well with butter, cream, and herbs such as thyme and parsley. Baby leeks are sometimes confused with scallions or spring onions, but those are a different allium species entirely; a baby leek is simply an early-harvest leek.