What are leeks and what do they taste like?
Apr 17, 2020 · The leek is a vegetable, a cultivar of Allium ampeloprasum, the broadleaf wild leek. The edible part of the plant is a bundle of leaf sheaths that is sometimes erroneously called a stem or stalk. Historically, many scientific names were used for leeks, but they are now all treated as cultivars of A. ampeloprasum.
How to prepare leeks the easy way?
Feb 28, 2022 · Leeks are root vegetables that look quite similar to onions, to which they are related. Their flavor is onion-like but much milder. Their flavor is onion-like but much milder. People who avoid this vegetable because they don't like onions should try them — their flavor is mellow and not overpowering, and many onion-haters enjoy them.
Why are leeks good for You?
Dec 20, 2019 · A leek is a vegetable in the Allium genus, which also contains onions, green onions, garlic, shallots, scallions, and chives. Instead of forming a bulb (like an onion), the edible part of a leek is a made up of a cylindrical bundle of leaf sheaths.
What are leeks and how are they used?
Leeks ( Allium ampeloprasum var. porrum) are a gourmet vegetable that you can grow easily in Minnesota. They have a mild onion flavor. You may eat them in soups, as well as raw, braised or in casseroles or quiche. You can eat both the green leaves and the white shaft. Leeks look like overgrown green onions, with a long, cylindrical white shaft.
Etymology
Historically, many scientific names were used for leeks, but they are now all treated as cultivars of A. ampeloprasum. The name "leek" developed from the Old English word leac, from which the modern English name for garlic also derives. Leac means onion in Old English and is a cognate with the modern Swedish word for onion "lök".
Form
Rather than forming a tight bulb like the onion, the leek produces a long cylinder of bundled leaf sheaths that are generally blanched by pushing soil around them (trenching). They are often sold as small seedlings in flats that are started off early in greenhouses, to be planted out as weather permits.
Cultivars
Leek cultivars may be treated as a single cultivar group, e.g. as A. 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.
Growing
Leeks are easy to grow from seed and tolerate standing in the field for an extended harvest, which takes place up to 6 months from planting. The soil in which it is grown has to be loose and drained well; leek can be grown in the same regions where onions can be grown. Leeks usually reach maturity in the autumn months.
Cuisine
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Historical consumption
The Hebrew Bible talks of חציר, identified by commentators as leek, and says it is abundant in Egypt. Dried specimens from archaeological sites in ancient Egypt, as well as wall carvings and drawings, indicate that the leek was a part of the Egyptian diet from at least the second millennium BCE.
Cultural significance
The leek is one of the national emblems of Wales, and it or the daffodil (in Welsh, the daffodil is known as "Peter's leek", Cenhinen Bedr) is worn on St. David's Day.
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Discussion Comments
I used leeks in a delicious Vietnamese chicken soup called Pho. This was my first time using leeks and I loved them! Plan to grow in the garden.
What Are Leeks?
A leek is a vegetable in the Allium genus, which also contains onions, green onions, garlic, shallots, scallions, and chives.
What Do They Taste Like?
Leeks taste like onions, but milder and slightly sweeter. This makes them a welcome addition to all sorts of dishes. For instance, they’re commonly used in soups, casseroles, and salads.
Leek Nutrition
Good news, leek lovers: The veggie is super healthy. Here are some nutritional highlights:
How to Prepare Leeks
First things first: When you’re shopping, look for crisp and firm leeks that are light green and white. Avoid them if they’re withered or yellowed. Pro-tip: The smaller the leek, the more flavor it probably packs.
Leek Recipes
Ready to try your hand at cooking with leeks? Check out some of our best leek recipes ever:
How to Plant Leeks
Leeks are shallow-rooted, so use caution when cultivating near the plants and keep the area weed-free. For gardeners with limited space, growing shallow-rooted, fast-growing salad leaves in between your leeks while waiting for them to establish is an option.
Leek Care
Leeks prefer a lot of sunshine and should be planted in the sunniest spot you can find in your garden. Ideally, you'll want to ensure they get about eight hours of bright sunlight daily throughout the entirety of their growing season.
Leek Varieties
'American Flag': One of the tallest heirloom varietals, the American flag leek has long, narrow shafts and a mild, sweet flavor. They're a good choice to overwinter in mild climates
Harvesting Leeks
Most varieties of leeks require a fairly long growing season of 120–150 days, although some modern cultivars have been bred for shorter seasons lasting about 90 days. Unlike their cousin, the onion, leeks don't die back and signal they are ready to harvest.
How to Grow Leeks From Seed
You can start leeks from either seeds or transplants. In colder climates, seeds can be started indoors, anywhere from eight to 12 weeks before your last spring frost. Move outdoors when temperatures begin to stay above 40 degrees Fahrenheit, and harden them off slowly (for about seven days) before transplanting them to the garden.
Nutrition Facts
Using data from the USDA’s FoodData Central database, the following table shows the basic nutrition profile of raw leeks ( 1 ).
Leeks Are a Good Source of Vitamins
Leeks contain a good range of vitamins. Per 3.5 oz (100-gram) serving, they provide the following vitamin content ( 1, 2 ):
Mineral Content
Leeks also provide a broad range of minerals in low to moderate amounts. Here is what they offer per 3.5 oz (100-gram) serving ( 1, 2 ):
Leeks Are Associated With Reduced Risk of Several Cancers
Leeks are a member of the Allium family of vegetables which also includes garlic, onions, and shallots.
Leeks Contain a Variety of Polyphenols
Leeks contain a range of different polyphenols. The compounds present in the most significant concentrations are gallic acid, kaempferol, and quercetin ( 22, 23, 24 ).
How To Use Leeks
Leeks have a slightly crunchy texture and a taste that isn’t entirely unlike an onion, but they are milder and sweeter in flavor.
How To Cook Leeks
There are many different ways to cook leeks, but here are some of the most common ways to use them.
Make a Soup
"The best and tastiest way to prepare leeks is in simple creamy vegetable soups. A popular favorite is French leek and potato soup, which calls for around the same amount of pureed and blended leeks and potatoes, cream, and crumbly bacon," says Norton.
Add to Creamy Sauces
"Leeks and cream always make a great pairing, and that includes in creamy sauce recipes. Next time you make a creamy pasta sauce with heavy or sour cream, make it with the white parts of leeks for the perfect balance of onion-like flavor and tender texture," she says.
Roast With Other Veggies
Roasted leeks develop an earthy, caramel flavor. "They're perfect roasted in the oven at high temperatures with other veggies like carrots, mushrooms, or Brussels sprouts for a healthy side dish. You can also roast them on their own sprinkled with a bit of olive oil, bread crumbs, and Parmesan cheese," says Norton.
In a Dip
Leeks work well in creamy dip. Due to their mild flavor, they pair beautifully with bolder ingredients like garlic, bacon, or artichokes. For a super smooth dip, cook the leek beforehand so it will have a softer texture to combine easily.
Use on Pizza
"Use two medium leeks and a handful of bacon as your next pizza topping. This combo results in lots of herbal aroma and umami flavor that gives pizza more flair," says Norton. Of course, you can add other ingredients as well, as long as they complement and don't overpower the leeks.
Overview
Cuisine
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 flav…
Etymology
Historically, many scientific names were used for leeks, but they are now all treated as cultivars of A. ampeloprasum. The name "leek" developed from the Old English word leac, from which the modern English name for garlic also derives. Leac means onion in Old English and is a cognate with the modern Swedish word for onion "lök".
Form
Rather than forming a tight bulb like the onion, the leek produces a long cylinder of bundled leaf sheaths that are generally blanched by pushing soil around them (trenching). They are often sold as small seedlings in flats that are started off early in greenhouses, to be planted out as weather permits. Once established in the garden, leeks are hardy; many varieties can be left in the ground during the winter to be harvested as needed.
Cultivars
Leek cultivars may be treated as a single cultivar group, e.g. as A. 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 '…
Growing
Leeks are easy to grow from seed and tolerate standing in the field for an extended harvest, which takes place up to 6 months from planting. The soil in which it is grown has to be loose and drained well; leek can be grown in the same regions where onions can be grown. Leeks usually reach maturity in the autumn months. Leeks can be bunched and harvested early when they are about the size of a finger or pencil, or they can be thinned and allowed to grow to a much larger …
Nutrition
Raw leek (bulb and lower leaves) is 83% water, 14% carbohydrates, 1% protein, and contains negligible fat (table). A 100-gram (3+1⁄2 oz) reference amount supplies 255 kilojoules (61 kcal) of food energy, and is a rich source (20% of more of the Daily Value, DV) of vitamin K (45% DV) and manganese (23% DV). It is a moderate source (10-19% DV) of vitamin B6, folate, vitamin C, and iron (table).
Historical consumption
The Hebrew Bible talks of חציר, identified by commentators as leek, and says it is abundant in Egypt. Dried specimens from archaeological sites in ancient Egypt, as well as wall carvings and drawings, indicate that the leek was a part of the Egyptian diet from at least the second millennium BCE. Texts also show that it was grown in Mesopotamia from the beginning of the second millennium BCE.