Leek

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Description

The leek is a vegetable belonging, with onion and garlic, to the Alliaceae, the onion family. Also in this species are two very different vegetables: the elephant garlic grown for its bulbs, and kurrat which is grown for its leaves in Egypt and elsewhere in the Middle East. The leek is also sometimes classified as Allium porrum.

Form

Rather than forming a tight bulb such as the onion, the leek produces a long cylinder of bundled leaf sheaths which are generally blanched by pushing soil around them (trenching). They are often sold as small seedlings in flats which are begun early in greenhouses, to be set 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 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.

Growing

Leeks are easy to grow from seed and tolerate standing in the field for an extended harvest. Leeks usually reach maturity in the autumn months, and they have few pest or disease problems. 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 mature size. Hilling leeks can produce better specimens.

Cuisine

The edible portions are the white onion base and light green stalk. They are an essential ingredient of cock-a-leekie soup and of vichyssoise. They can also be used raw in salads, doing especially well when they are the prime ingredient.

Because of their symbolism in Wales, leeks have come to be used extensively in that country's cuisine.

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From Recipes Wiki, a Wikia wiki.