The leek is related to garlic, scallions, and onions and resembles a large scallion. Unlike the onion, however, it does not form a real bulb but grows as a thick, fleshy stalk with flattened leaves. The leaves are green to blue-green or purple and wrap tightly around each other like rolled paper. The white leaf base the part that is most commonly eaten has a flavor and fragrance similar to but milder than onions.
Family Amaryllidaceae
Scientific name Allium ampeloprasum
Common name leek
Varieties
The many varieties of leeks differ mostly in the color of their leaves, their general cold hardiness, and the degree of bulbing at the stem base. Those with blue or purple leaves tend to be the hardiest. An old French variety called Bleu Solaise, which is known to be resistant to cold, has blue-green leaves.
Origin & botanical facts
Leeks are native to southern Europe and the Mediterranean region, where they still grow wild. Both wild and cultivated leeks have been consumed for thousands of years. In ancient Rome, Emperor Nero consumed large quantities of leeks in the belief that they would improve his singing voice. In the 6th century, Wales adopted the leek as its national symbol in the belief that leeks worn on the helmets of Welsh soldiers, to distinguish them from enemy troops, helped them achieve victory. Today, France, Belgium, and the Netherlands lead the world in leek production. Although not as popular in the United States, the leek is cultivated in California, Michigan, New Jersey, and Virginia. Leeks can be grown from seed or transplants, but transplanting is the preferred method, for which plants are begun in containers between December and April. Leeks prefer a cool to moderate climate, rich but well drained soil, and uniform watering. The base is blanched by tilling the soil up around each plant when it is about the size of a pencil. Blanching makes the edible portion longer and whiter. Leek plants produce flowering stems more than 6 feet in height, with white, pink, or dark red flowers. On most leek varieties, numerous bulbils, or secondary bulbs, form around the base of the plant, and these can be used to start new plants.
Uses
Before being used, leeks should be washed thoroughly to remove any soil or grit trapped between the leaves, and the rootlets and leaf ends should be trimmed off. Like onions and garlic, leeks are used primarily to add flavor to a variety of dishes. Raw leeks can be sliced thin and added to salads of all types. Sliced or purйed, they add zest to quiches, stews, casseroles, mixed vegetable dishes, and soups. They are one of the key ingredients in French vichyssoise, a classic cold potato and leek soup. They also may be baked, braised in broth or wine, broiled, sauteed, or microwaved. Leeks should be cooked only until barely tender.
Nutrient composition
Leeks contain only small amounts of nutrients.
Nutrient Content
Energy (kilocalories) 27
Water (%) 83
Dietary fiber (grams) 1
Fat (grams) 0
Carbohydrate (grams) 6
Protein (grams) 1
Minerals (mg)
Calcium 26
Iron 1
Zinc 0
Manganese 0
Potassium 80
Magnesium 12
Phosphorus 16
Vitamins (mg)
Vitamin A 4 RE
Vitamin C 5
Thiamin 0
Riboflavin 0
Niacin 0
Vitamin B6 0.1
Folate 29 μg
Vitamin E 0
Tags: leek, nutrient composition of leek, nutrient content of leek, origin and botanical facts of leek, uses of leek, varieties of leek
