Leeks & Allied Alliums (Shallots, Chives) Production by Country 2025
Leeks and other alliums—the mild-mannered cousins of onions and garlic—thrive across 57 countries with Indonesia surprisingly leading at 639,675 tonnes in 2023, projected to reach 637,029 tonnes by 2025. The world produced 2145,419 tonnes in 2023, expanding 1.8% year-on-year. France follows with 175,880 tonnes, while Türkiye produces 160,853 tonnes. These elegant vegetables (leeks, shallots, ramps, chives) bring subtle onion flavor without the punch. Whether you're making French potato-leek soup, Asian stir-fries with shallots, or garnishing with chives, these alliums add sophistication. From Welsh national symbol to gourmet ingredient, leeks and their relatives prove that sometimes, subtlety wins!
Indonesia's 639,675 tonnes represents about 28% of global leek and allium production—surprising given leeks aren't traditional Indonesian vegetables! The production likely includes shallots (bawang merah), which are essential in Indonesian cuisine. Shallots appear in virtually every Indonesian dish—sambal, rendang, nasi goreng. Production grew from 573,216 in 2018, reflecting domestic demand. Challenges include fungal diseases in humid climate, storage losses, and price volatility. Modern Indonesian farms adopt improved varieties and better storage. The shallot industry supports millions of smallholders, though it faces competition from imports during shortages. Leeks themselves remain minor crops, with shallots dominating this category. France produces 175,880 tonnes of true leeks—the country's signature vegetable! French cuisine celebrates leeks in vichyssoise, quiche, and braised dishes. Belgium contributes 151,510 tonnes, Netherlands 126,210 tonnes, and Germany 89,090 tonnes. The UK (37,912 tonnes) grows leeks as national Welsh symbol. Spain (63,070 tonnes) and Poland (47,500 tonnes) maintain production. European leeks are the classic thick-stalked variety, blanched white by hilling soil. The region faces challenges from leek moth, rust, and labor costs. However, leeks remain essential in European cuisine—they're winter's onion when fresh onions are scarce. Modern production uses mechanical transplanters and harvesters, though quality leeks still require hand labor. South Korea produces 148,819 tonnes, likely including various alliums used in Korean cuisine. China contributes 120,535 tonnes, Kazakhstan 94,273 tonnes, and Taiwan 21,785 tonnes. These countries grow diverse alliums—leeks, shallots, Chinese chives, ramps. Asian cuisine uses alliums extensively but often different species than European leeks. The region's humid climates challenge storage and disease management. However, alliums' culinary importance drives continued production. Processing into dried, pickled, and frozen products extends availability. The diversity of allium species reflects regional culinary traditions—each culture has its preferred varieties. Leeks and related alliums provide vitamins A, C, K, folate, and minerals at just 61 calories per 100g. They contain allicin (like garlic but milder) with antimicrobial and cardiovascular benefits. The mild flavor makes them versatile—leeks work in soups, quiches, gratins, and braised dishes. Shallots add subtle sweetness to sauces and dressings. Chives garnish with delicate onion flavor. Ramps (wild leeks) are spring delicacies. Culinary uses span cultures: French vichyssoise, Belgian waterzooi, Korean pajeon (scallion pancakes), Indonesian sambal. The white part of leeks is prized for tenderness, while green tops add flavor to stocks. Fun fact: leeks are Wales' national emblem, worn on St. David's Day! Leeks thrive in cool climates with temperatures 13-24°C, growing 120-150 days from transplanting. They're remarkably cold-hardy, surviving frosts that kill other vegetables. Farmers transplant seedlings into trenches, then hill soil around stems to blanch them white. Major challenges include leek moth (devastating larvae), rust, white rot, and thrips. The long growing season and labor-intensive cultivation limit production. However, leeks tolerate poor soils and provide winter harvests when other vegetables are scarce. Modern production uses resistant varieties, row covers for pest exclusion, and mechanical hilling. Organic leek production faces pest control challenges but commands premiums. Shallots grow from bulbs like onions, maturing in 90-120 days. Global leek markets are seasonal and regional, with fresh leeks commanding $1-3/kg. The vegetables' short shelf life (7-14 days) challenges distribution. European markets value leeks for traditional dishes, while Asian markets prefer shallots and other alliums. Organic leeks fetch 30-50% premiums. Climate change affects growing seasons and disease pressure. Labor-intensive cultivation increases costs. Retail trends favor pre-cleaned, trimmed leeks and value-added products. The farm-to-table movement celebrates leeks as seasonal delicacy. Export markets are limited due to perishability. Processing into frozen, dried, or pickled products creates year-round availability. The craft food movement explores heirloom leek varieties and wild ramps. Global production should remain stable around 2.3 million tonnes through 2025, with modest growth from culinary trends. Climate-adapted varieties help cope with changing seasons. The industry invests in pest-resistant varieties, mechanical cultivation, and improved storage. Value-added products—frozen leeks, leek powders, and prepared dishes—create opportunities. The farm-to-table movement elevates leeks from background ingredient to featured vegetable. Sustainability focus drives organic production and reduced pesticide use. These mild alliums' culinary versatility and nutritional benefits ensure their niche future, though they'll never challenge onions' dominance. From French sophistication to Asian essentials, leeks and their relatives prove that sometimes, the quiet ones have the most flavor!🏆 Indonesia's Surprising Leadership
Leeks & Allied Alliums (Shallots, Chives) Production by Country 2025
1
637,029
2
173,678
3
172,702
4
151,466
5
148,922
6
120,655
7
112,617
8
94,273
9
89,348
10
69,103
11
50,220
12
44,855
13
42,303
14
40,442
15
21,841
16
20,682
17
18,951
18
16,701
19
14,379
20
14,064
21
12,403
22
10,889
23
9,798
24
8,033
25
7,534
26
6,541
27
4,962
28
4,530
29
4,258
30
3,251
31
3,168
32
2,835
33
2,734
34
2,707
35
2,559
36
1,897
37
1,525
38
1,369
39
1,079
40
1,054
41
984
42
575
43
468
44
364
45
360
46
322
47
305
48
257
49
239
50
237
51
236
52
173
53
167
54
135
55
120
56
76
57
13
🌍 European Leek Traditions
🌏 Asian Allium Diversity
💪 Mild Allium Benefits
🌱 Cool-Season Cultivation
📈 Niche Markets and Culinary Trends
🔮 Subtle Future Ahead
Leeks & Allied Alliums (Shallots, Chives) Production by Country 2025
#
1
573,216
590,596
579,748
627,853
638,735
639,675
637,029
2
252,958
234,052
225,480
213,192
168,710
160,853
173,678
3
140,900
148,800
168,400
187,530
157,520
175,880
172,702
4
129,850
152,340
147,100
169,680
139,250
151,510
151,466
5
147,389
150,370
148,498
148,752
149,207
148,819
148,922
6
119,965
121,856
120,100
120,640
120,865
120,535
120,655
7
82,200
92,370
89,830
104,970
95,060
126,210
112,617
8
94,763
92,817
95,067
94,216
94,034
94,439
94,273
9
76,980
88,030
89,970
93,290
87,150
89,090
89,348
10
81,640
80,280
81,160
82,420
70,280
63,070
69,103
11
88,150
83,600
50,700
50,600
54,500
47,500
50,220
12
51,330
31,879
35,695
44,733
51,800
40,736
44,855
13
35,076
36,894
36,422
36,938
39,124
46,357
42,303
14
36,714
38,329
46,525
44,729
41,802
37,912
40,442
15
22,960
24,657
22,955
21,784
21,970
21,785
21,841
16
24,010
21,220
38,390
33,970
19,260
16,220
20,682
17
22,074
23,846
20,310
19,639
17,559
19,512
18,951
18
22,770
18,240
18,750
21,080
16,750
14,920
16,701
19
11,445
12,362
13,174
15,000
14,718
13,927
14,379
20
10,280
13,650
14,480
15,220
13,950
13,670
14,064
21
11,791
11,616
12,785
11,375
14,156
11,762
12,403
22
11,301
11,353
10,437
11,030
10,940
10,803
10,889
23
4,510
4,457
4,482
4,461
4,603
15,049
9,798
24
6,840
9,000
9,160
7,366
7,950
8,349
8,033
25
5,450
6,530
7,670
7,650
7,480
7,520
7,534
26
6,127
6,413
6,713
6,785
6,647
6,380
6,541
27
5,300
4,788
4,959
5,016
4,921
4,965
4,962
28
4,509
4,553
4,522
4,528
4,534
4,528
4,530
29
4,830
5,960
2,280
4,220
4,380
4,200
4,258
30
3,257
3,238
3,257
3,251
3,249
3,252
3,251
31
3,335
2,648
2,771
3,099
3,236
3,155
3,168
32
2,700
2,920
3,380
2,880
2,730
2,880
2,835
33
3,180
3,510
3,850
3,060
2,240
2,900
2,734
34
2,626
2,644
2,666
2,683
2,701
2,719
2,707
35
2,577
2,552
2,558
2,562
2,557
2,559
2,559
36
1,840
1,861
1,896
1,908
1,888
1,897
1,897
37
1,310
1,180
2,340
1,700
1,750
1,320
1,525
38
130
150
480
700
1,430
1,600
1,369
39
2,280
880
1,390
1,320
1,000
1,030
1,079
40
1,310
1,480
1,170
1,380
1,060
920
1,054
41
890
1,140
1,290
1,070
1,200
820
984
42
520
730
420
570
670
520
575
43
468
470
466
468
468
467
468
44
348
368
368
361
366
365
364
45
325
333
341
349
358
366
360
46
322
323
321
322
322
322
322
47
304
306
304
305
305
305
305
48
230
370
240
230
270
260
257
49
130
20
20
180
160
310
239
50
1,380
1,320
860
180
220
270
237
51
318
540
800
100
220
300
236
52
174
173
174
173
173
173
173
53
596
400
278
255
156
139
167
54
200
160
180
180
130
120
135
55
71
83
67
53
55
186
120
56
78
75
76
76
76
76
76
57
41
64
31
19
11
12
13
Frequently Asked Questions
Which country produces the most leeks and other alliaceous vegetables in the world?
Indonesia is the world's largest producer with 639,675 tonnes in 2023, projected to reach 637,029 tonnes by 2025, accounting for approximately 28% of global production. However, this primarily includes shallots (bawang merah) rather than leeks—shallots are essential in Indonesian cuisine. France ranks second with 175,880 tonnes of true leeks, while Türkiye ranks third at 160,853 tonnes. France is the leek heartland, celebrating them in vichyssoise, quiche, and braised dishes. Indonesian production grew from 573,216 tonnes in 2018, reflecting domestic demand for shallots in virtually every Indonesian dish.
What's the difference between leeks, shallots, and scallions?
They're all alliums but completely different! Leeks are thick-stalked with flat leaves, mild onion flavor, and white blanched stems—used in soups, quiches, and braised dishes. They don't form bulbs. Shallots are small elongated bulbs (like tiny onions) with copper-brown skin and purple-tinged flesh—sweeter and more delicate than onions, perfect for sauces and dressings. They grow in clusters. Scallions (green onions) are immature onions harvested before bulbs form—you eat the white base and green tops, with sharp onion flavor. Leeks are winter vegetables (cold-hardy), shallots are grown like onions (from bulbs), and scallions are quick crops (60 days). Culinarily: leeks for cooking (rarely raw), shallots for refined dishes (French cuisine loves them), scallions for garnish and Asian cooking. Each has its place—you can't really substitute one for another!
Data Disclaimer: Projected data (future years) are estimates based on mathematical models. Actual values may differ. Learn about our methodology →
Sources
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Updated: 13.11.2025https://www.fao.org/faostat/en/#data/QCL
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