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Leek
A leek is a biennial vegetable, a cultivar of Allium ampeloprasum, the broadleaf wild leek (syn. Allium porrum). The edible part of the plant is a bundle of leaf sheaths that is sometimes colloquially called a "stem" or "stalk".
The genus Allium also contains the onion, garlic, shallot, scallion, chives, and Chinese onion. Three closely related vegetables—elephant garlic, kurrat and Persian leek or tareh—are also cultivars of A. ampeloprasum, although different in their culinary uses.
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 lēac, from which the modern English name for garlic also derives. 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 'Allium (any plant of this genus)'.
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.
The optimum temperature for growth is around 20 °C (68 °F). 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.
Leeks suffer from insect pests, including the thrips species Thrips tabaci and the leek moth. Leeks are also susceptible to leek rust (Puccinia allii). 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.
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 'King Richard' and 'Tadorna Blue'.[citation needed]
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 bouquet garni.
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Leek
A leek is a biennial vegetable, a cultivar of Allium ampeloprasum, the broadleaf wild leek (syn. Allium porrum). The edible part of the plant is a bundle of leaf sheaths that is sometimes colloquially called a "stem" or "stalk".
The genus Allium also contains the onion, garlic, shallot, scallion, chives, and Chinese onion. Three closely related vegetables—elephant garlic, kurrat and Persian leek or tareh—are also cultivars of A. ampeloprasum, although different in their culinary uses.
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 lēac, from which the modern English name for garlic also derives. 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 'Allium (any plant of this genus)'.
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.
The optimum temperature for growth is around 20 °C (68 °F). 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.
Leeks suffer from insect pests, including the thrips species Thrips tabaci and the leek moth. Leeks are also susceptible to leek rust (Puccinia allii). 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.
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 'King Richard' and 'Tadorna Blue'.[citation needed]
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 bouquet garni.
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