Wild leeks have been well known in Greece since antiquity, appearing in several ancient texts; in present day Greece they are still a highly valued food.  They appear in late winter and early spring on widely varying terrain, the greatest concentration we've found has been in sandy soil near the sea.  In this video we prepare the leeks simply, over the coals of an open fire.  If you try this method, allow the leeks to blacken over the coals, and when you're ready to eat them simply peel the charred part away leaving the soft sweet center. Wild leeks are very similar to their domesticated counterpart, just smaller in size and a bit sweeter.