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A leek is a , a of Allium ampeloprasum, the broadleaf wild leek (syn. Allium porrum). The edible part of the plant is a bundle of that is sometimes colloquially called a "stem" or "stalk".

The also contains the , , , , ,

(2025). 9780854041909, Royal Society of Chemistry. .
and . Three closely related vegetables—, and Persian leek or tareh—are also cultivars of A. ampeloprasum, although different in their culinary uses.


Etymology
Historically, many were used for leeks, but they are now all treated as cultivars of A. ampeloprasum. The name leek developed from the word lēac, from which the modern English name for also derives.
(2025). 9781845372835, New Holland Publishers. .
Lēac means 'onion' in Old English and has cognates in other Germanic languages: Danish løg 'onion', Icelandic laukur 'onion', Norwegian løk 'onion', Swedish lök 'onion', German Lauch 'leek', Dutch look ' (any plant of this genus)'.


Cultivation
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.
(2025). 9780851995106, Cabi Publishing.

The optimum temperature for growth is around . Leeks are more cold-tolerant than other cultivated Allium species 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.

(2014). 9781604695953, Timber Press. .


Pests and diseases
Leeks suffer from insect pests, including the species and the . Leeks are also susceptible to leek rust ( ).
(2006). 9781845691714, Elsevier Science. .
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.


Varieties
Leek may be treated as a single , e.g., as A. ampeloprasum 'Leek Group'.
(2025). 9781845933999, CABI International.
p. 30
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'.


Culinary use
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 a .

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:

  • Boiling turns it soft and mild in taste. Whole boiled leeks, served cold with , are popular in France,
    (2016). 9782897582098, Guy Saint-Jean Éditeur. .
    where leeks are nicknamed asperges du pauvre 'poor man's asparagus'.
  • Frying leaves it crunchier and preserves the taste.
  • Raw leeks can be used in , doing especially well when they are the prime ingredient.
  • In , leeks are chopped into thick slices, then boiled and separated into leaves, and finally filled with a filling usually containing rice, herbs (generally parsley and dill), onion, and black pepper. For sarma with , currants, pine nuts, and cinnamon are added, and for sarma with meat, minced meat is added to the filling. In Turkey, especially zeytinyağlı pırasa (leek with olive oil), ekşili pırasa (sour leek), etli pırasa (leek with meat), pırasa musakka (leek ), pırasalı börek ( börek with leek), and pırasa köftesi (leek meatballs) are also cooked.
  • consists of boiled leeks and potatoes. It is the emblematic dish of the Canton of Vaud.
  • Keftikas de Prasa, or leek patties, are a staple of Sephardic Jewish cuisine and are served on holidays such as and .
Leeks are an ingredient of cock-a-leekie soup, leek and soup, and , as well as plain .

Because of their symbolism in (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., Jane Grigson's Vegetable Book, (Penguin Books, 1978, ) p 291


Nutrition
Raw leek (bulb and lower leaves) is 83% water, 14% , 1% protein, and contains negligible (table). A reference amount supplies of and is a rich source (20% or more of the , DV) of (45% DV) and (23% DV). It is a moderate source (10–19% DV) of vitamin B6, , , and (table).


Historical consumption
The talks of חציר, identified by commentators as leek, and says it is abundant in Egypt.Glantz, Animal and plant life in the Torah, חי וצומח בתורה, p. 204 Dried specimens from archaeological sites in , as well as wall carvings and drawings, indicate that the leek was a part of the Egyptian diet from at least the second millennium . Texts also show that it was grown in from the beginning of the second-millennium BCE.
(2025). 9780199549061, Oxford University Press.

Leeks ( porrum) were eaten in and regarded as superior to and .

(2025). 9780415927468, Routledge.
The 1st century CE cookbook contains four recipes involving leeks. Raw leek was the favorite vegetable of the Emperor , 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".


Cultural significance
The leek is one of the national emblems of Wales, and it or the (in Welsh, the daffodil is known as "Peter's leek", Cenhinen Bedr) is worn on St. David's Day. According to one , of Gwynedd ordered his soldiers to identify themselves by wearing the vegetable on their helmets in an ancient battle against the that took place in a leek field. The Elizabethan poet stated, in contrast, that the tradition was a tribute to Saint David, who ate only leeks when he was fasting.Cumo, Christopher, Encyclopedia of Cultivated Plants: From Acacia to Zinnia, ABC-CLIO, 2013, p.561.

The leek () has been known to be a symbol of Wales for a long time; , for example, refers to the custom of wearing a leek as an "ancient tradition" in Henry V (). In the play, Henry V tells the Welsh officer that he, too, is wearing a leek "for I am Welsh, you know, good countryman." The 1985 and 1990 British one pound coins bear 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 English , Scottish , Irish , Canadian , Australian wattle, New Zealand , and ), the Welsh leek appeared on the coronation 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 the , a battalion within the Household Division of the British Army.

(2016). 9781623170400, North Atlantic Books. .

In Romania, the leek is also widely considered a symbol of , a historical region in the country's southwestern part.

(1987). 9780882897387, Pelican Publishing Company. .


Gallery
File:Double Leek Flower Head 2400px.jpg|Two blooming flower heads File:Single Leek Flower Head 2000px.jpg|A largely spent flower head showing open flowers, as well as developing seed pods File:Preiveld R01.jpg|Leek field in , Belgium File:Leeks and Thyme.jpg|Still life of leeks and File:leek.jpg|Section and root base File:LeeksSupermarket.jpg|Leek sold in a supermarket File:Leek seeds.png|Leek seeds


See also


External links

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