Name: Leek (Allium ampeloprasum var. porrum) — a long, thick, cylindrical stalk made of tightly rolled, white to pale green leaf bases, with a mild, sweet onion flavour. The leek is a national emblem of Wales.
Description
The leek is thought to have been domesticated in the eastern Mediterranean and was grown by the ancient Egyptians, Greeks and Romans. The Roman emperor Nero was said to eat leeks to improve his singing voice. Leeks later became a staple of northern European cooking, particularly in Wales, the Netherlands and France, where they are a main ingredient in dishes such as potage parmentier, vichyssoise and cock-a-leekie.
Leeks are grown in trenches or by piling soil around them, to keep the stems pale and tender, and grit easily gets trapped between the layers, so they need thorough washing.
Main nutrition value
Leeks provide vitamin K, folate, vitamin A and manganese, along with prebiotic fibre called inulin and sulphur compounds common to alliums.
How best to be consumed
Leeks are mild and sweet when cooked, and best washed well.
- Slice lengthwise and rinse between the layers to remove grit before cooking.
- Sauté gently in butter or oil, or braise until soft and sweet.
- Use in soups, quiches, pies, risottos and stews in place of onions.
- Roast or grill halved leeks until charred and tender.
- Use the dark green tops in stocks, since they are tougher but flavourful.
Overconsumption could cause…
Leeks are safe in food amounts.
- Allergic reactions or skin irritation in a small number of people sensitive to alliums.
- Bloating, gas or heartburn, since alliums contain fermentable carbohydrates (fructans) that bother many people with IBS.
- Possible effects on blood clotting from their vitamin K for people on warfarin, so keep intake steady.
- Gritty texture and digestive upset if not washed properly.
Wikipedia — Leek, used for origin, naming and history: https://en.wikipedia.org/wiki/Leek
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