Leek

Aleekis avegetable, acultivarofAllium ampeloprasum, the broadleaf wild leek (syn.Allium porrum). The edible part of the plant is a bundle of leaf sheaths that is sometimes erroneously called astemor stalk. ThegenusAlliumalso contains theonion,garlic,shallot,scallion,chives,andChinese onion. Three closely related vegetables,elephant garlic,kurratand Persian leek ortareh, are also cultivars ofA. ampeloprasum, although different in their culinary uses.
Historically, manyscientific nameswere used for leeks, but they are now all treated as cultivars ofA. ampeloprasum.The nameleekdeveloped from theOld Englishwordlēac, from which the modern English name forgarlicalso derives.Lēacmeans 'onion' in Old English and has cognates in otherGermanic languages: Danishløg'onion', Icelandiclaukur'onion', Norwegianløk'onion', Swedishlök'onion',GermanLauch'leek', Dutchlook'Allium(any plant of this genus)'.
Leeks must be grown in soil that is loose and drained well; they can be grown in the same regions where onions can be grown.Leeks may be seeded directly, but are more typically sown at high density in seed-beds before being transplanted into the field. This happens at 12 weeks, when they have reached the thickness of a pencil.
The optimum temperature for growth is around 20 °C (68 °F). Leeks are more cold-tolerant than other cultivatedAlliumspecies and can be produced year-round in Europe. They tolerate standing in the field for an extended harvest, which takes place up to 6 months from planting.
Leeks suffer from insect pests, including thethripsspeciesThrips tabaciand theleek moth.Leeks are also susceptible to leek rust (Puccinia allii).Damage from thrips is greatest when under water stress in hot, dry weather. In these conditions, insect reproduction occurs quickly while plant growth is slowed. Thrips can be controlled by chemical pesticides and by intercropping with legumes or other plants.
Leekcultivarsmay be treated as a singlecultivar group, e.g., asA. ampeloprasum'Leek Group'.The cultivars can be subdivided in several ways, but the most common types are "summer leeks", intended for harvest in the season when planted, and overwintering leeks, meant to be harvested in the spring of the year following planting. Summer leek types are generally smaller than overwintering types; overwintering types are generally more strongly flavored. Cultivars include 'King Richard' and 'Tadorna Blue'.
Leeks have a mild, onion-like taste. In its raw state, the vegetable is crunchy and firm. The edible portions of the leek are the white base of the leaves (above the roots and stem base), the light green parts, and to a lesser extent, the dark green parts of the leaves. The dark green portion is usually discarded because it has a tough texture, but it can be sautéed or more commonly added to stock for flavor.A few leaves are sometimes tied with twine and other herbs to form abouquet garni.
Leeks are typically chopped into slices 5–10 mm thick. The slices tend to fall apart due to the layered structure of the leek. The different ways of preparing the vegetable are:
Leeks are an ingredient ofcock-a-leekie soup, leek andpotatosoup, andvichyssoise, as well as plainleek soup.
Because of their symbolism inWales(see below), they have come to be used extensively in that country's cuisine. Elsewhere in Britain, leeks have come back in favor only in the last 50 years,having been overlooked for several centuries.
Raw leek (bulb and lower leaves) is 83% water, 14%carbohydrates, 1%protein, and contains negligiblefat(table). A100-gram (3+1⁄2oz) reference amount supplies 255 kilojoules (61 kcal) offood energyand is a rich source (20% or more of theDaily Value, DV) ofvitamin K(45% DV) andmanganese(23% DV). It is a moderate source (10–19% DV) ofvitamin B6,folate,vitamin C, andiron(table).
TheHebrew Bibletalks ofחציר, identified by commentators as leek, and says it is abundant in Egypt.Dried specimens from archaeological sites inancient Egypt, as well as wall carvings and drawings, indicate that the leek was a part of the Egyptian diet from at least the second millenniumBCE. Texts also show that it was grown inMesopotamiafrom the beginning of the second-millennium BCE.
Leeks were eaten inancient Romeand regarded as superior togarlicandonions.The 1st century CE cookbookApiciuscontains four recipes involving leeks.Raw leek was the favorite vegetable of the EmperorNero, who consumed it in soup or oil, believing it beneficial to the quality of his voice.This earned him the nickname "Porrophagus" or "Leek Eater".
The leek is one of thenational emblems of Wales, and it or thedaffodil(in Welsh, the daffodil is known as "Peter's leek",Cenhinen Bedr) is worn onSt. David's Day. According to oneWelsh myth,King CadwaladrofGwyneddordered his soldiers to identify themselves by wearing the vegetable on their helmets in an ancient battle against theSaxonsthat took place in a leek field.The Elizabethan poetMichael Draytonstated, in contrast, that the tradition was a tribute to Saint David, who ate only leeks when he was fasting.
The leek (Welsh:cenhinen) has been known to be a symbol of Wales for a long time;Shakespeare, for example, refers to the custom of wearing a leek as an "ancient tradition" inHenry V(c.1599). In the play,Henry Vtells the Welsh officerFluellenthat he, too, is wearing a leek "for I am Welsh, you know, good countryman." The 1985 and 1990British one pound coinsbear the design of a leek in a coronet, representing Wales. One version of the 2013 British one pound coin shows a leek with a daffodil.
Alongside the other national floral emblems of countries currently and formerly in the Commonwealth or part of the United Kingdom (including the EnglishTudor Rose, Scottishthistle, Irishshamrock, Canadianmaple leaf, andIndian lotus), the Welsh leek appeared on thecoronation gown of Elizabeth II. Norman Hartnell designed it; when Hartnell asked if he could exchange the leek for the more aesthetically pleasing Welsh daffodil, he was told no.
Perhaps the most visible use of the leek, however, is as the cap badge of theWelsh Guards, a battalion within theHousehold Divisionof the British Army.
In Romania, the leek is also widely considered a symbol ofOltenia, a historical region in the country's southwestern part.