Leek (vegetable)

Leek is a vegetable that belongs to the genus Allium, which also includes other plants such as onion, garlic, shallot, scallion, and chive. It is native to the eastern Mediterranean and the Middle East.

Description

The leek is a biennial plant that grows a long, cylindrical, white stalk that is bundled by flat, dark green leaves. The plant's edible portions are the white onion base and light green stalk. The dark green portion is usually discarded as it is too fibrous to eat.

Cultivation

Leeks are typically grown from seeds in a nursery, then transplanted to their final location. They require a fertile, well-drained soil and are usually grown in raised beds. Leeks are hardy plants and can withstand cold temperatures, making them a popular winter vegetable.

Culinary Uses

Leeks have a mild, onion-like taste. In its raw state, the vegetable is crunchy and firm. The edible portions of the leek are very nutritious, containing ample vitamins A, C and K, along with several dietary minerals.

Leeks are used in many dishes and are integral to the cuisines of many countries, including the United Kingdom, where they are used in the traditional dish, Welsh rarebit. They are also used in vichyssoise, a classic French soup.

Health Benefits

Leeks are a good source of dietary fiber and they also contain good amounts of folic acid. They have antioxidant properties, which can help the body fight against oxidative stress and reduce inflammation.

History

The leek has been cultivated since the time of the Ancient Egyptians and was probably eaten by the people of Mesopotamia as early as the second millennium BC.

See Also

• Allium
• Onion
• Garlic
• Shallot
• Scallion
• Chive