Leeks

The leek (Allium ampeloprasum var. porrum (L.)) is a vegetable belonging, along with the onion and garlic, to the Alliaceae family, but the flavor is much more refined, subtle, and sweet than the standard onion. Also in this species are two very different vegetables: the elephant garlic (Allium ampeloprasum var. ampeloprasum), grown for its bulbs, and kurrat, which is grown in Egypt and elsewhere in the Middle East for its leaves.

History Of Leeks

Dried specimens from archaeological sites in ancient Egypt, as well as wall carvings and drawings, led to the conclusion that the leek was a part of the Egyptian diet from around the 2nd millennium B.C. Leeks had also been grown in Mesopotamia from the beginning of the 2nd millennium B.C. The leek was the favorite vegetable of the Emperor Nero, who consumed it most often in soup. Also Thought to be native to the Mediterranean area and Asia, leeks have been cultivated for more than 3,000 years and have long been popular in Europe.

Leeks Nutrition Info

Leeks are low in saturated fat, sodium and cholesterol. Leeks are high in vitamin A, vitamin C, vitamin K, folate, manganese, dietary fiber, vitamin B6, iron and magnesium

Leeks Health Benefits

The nutritional value of leek makes it ideal for maintaining optimum health, weight loss. Easier to digest than standard onions, leeks have laxative, antiseptic, diuretic, and anti-arthritic properties.

Storing Leeks

Leeks will exude a aroma that can be absorbed by other things in your refrigerator, so to store them before cooking, lightly wrap them in plastic wrap to contain the odor and moisture. Do not trim or wash before storing. Store in the vegetable drawer of your refrigerator. Depending on the freshness factor when you buy them, leeks can be stored anywhere from five days up to two weeks.

Cooked leeks should be covered, refrigerated, and used within one to two days. Leeks are unfortunately not a good candidate for freezing or canning unless you plan on using them in soups or other recipes rather than as a main dish. Freezing tends to turn them to mush and lends a bitter taste. If you decide to freeze leeks, cut into slices or whole lengths. Seal in airtight bags, freeze, and use within three months. To preserve flavor, do not thaw before cooking further. Use frozen cooked leftovers for soup within three months.

Leeks Trivia

It is said that Emperor Nero of Rome regularly ate large amounts of leeks in order to improve his singing voice, while the Welsh claim that wearing leeks in their helmets helped them achieve victory in battle. Although giant leeks do not make for great eating, Britain holds a yearly competition and awards a prize to the largest leek, which can range from 4 to 5 inches in diameter.

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