Was in the supermarket looking for leeks. All the ones I've previously used in North America look like this:

In a local Bangkok supermarket, I found something called "White Leeks", which look nothing like the above. Anyone know what a "White Leek" is, and where these are from? Are these a Thai species?

Discussed previously at great length. What you see in supermarkets that resemble leeks are Japanese Onions.

True leeks are hard to find here, expensive, and imported from Australia.

See http://www.thaivisa.com/forum/topic/508188-fresh-frozen-or-canned-leeks/

I've just checked that thread and realise it's been archived, meaning that a lot of the posts have been deleted.

My summary (above), however, remains true.

Nice enough when braised with some butter, garlic and bacon.

I think these are something different from Japanese Onions. Found them again at the supermarket and took a pic -- have a look at the attachment. The Thai word is "koochai khaw", and it's translated to "White Leek". Whatever these are, I used them in place of leeks, and the recipe came out delicious -- possibly better than if I'd use the North American variety.

I'm pretty sure that the Thai labeling is wrong. (Wrong vowel length, missing "y" at end of first syllable, no tone mark.) These are kuyˑchâayˑkhǎaw - a white (blanched) form of kuyˑchâay, known in English as "garlic chives" (Allium tuberosum Roxb.).

Spot on AyG, thanks! Did some searches from your post and found some good examples here:

http://www.highdesertgarden.com/2012_04_01_archive.html

I don't think I could have made a better mistake using these in my recipe, think I'll be skipping the leeks next time around.

Spot on AyG, thanks! Did some searches from your post and found some good examples here:

http://www.highdesertgarden.com/2012_04_01_archive.html

I don't think I could have made a better mistake using these in my recipe, think I'll be skipping the leeks next time around.

I have mixed feelings about garlic chives. I made a stir fry using them with fish a few weeks ago. The recipe was from a very reliable blog. However, the end result was pretty inedible; my partner and I both threw our food away.

I'd also say that garlic chives aren't a substitute for the toothsome chunks of leeks in dishes such as leeks in white sauce - a staple of Sunday lunch when I was growing up in Wales.

They can be tasty, though, in the right contest.

Spot on AyG, thanks! Did some searches from your post and found some good examples here:

http://www.highdesertgarden.com/2012_04_01_archive.html

I don't think I could have made a better mistake using these in my recipe, think I'll be skipping the leeks next time around.

I have mixed feelings about garlic chives. I made a stir fry using them with fish a few weeks ago. The recipe was from a very reliable blog. However, the end result was pretty inedible; my partner and I both threw our food away.

I'd also say that garlic chives aren't a substitute for the toothsome chunks of leeks in dishes such as leeks in white sauce - a staple of Sunday lunch when I was growing up in Wales.

They can be tasty, though, in the right contest.

Imagine using garlic instead of onion in French onion soup!

My old dear would cook leeks and cheese and bacon in the oven every couple of weeks when I was a nipper. It was a relatively cheap dinner but not over here.