Leek:The finely spiced vegetable classic is popular – not just in the Netherlands. It has conquered cuisines all over Europe and almost the whole world. Everyone knows it as part of soup vegetables. But many also know him as a magnificent protagonist – for example in tarte flambée, curry or quiche. In addition, it can be grilled, au gratin, baked, eaten raw or cooked and is – it couldn't be better – uncomplicated to use. The allium plant, which in aroma can hardly deny its affinity with onions, chives, wild garlic and garlic, is especially popular in the cold season. Because at low temperatures the plant grows much more slowly and can develop its fine, spicy aroma even better.
The white-green wonder weapon against autumn and winter gloom scores not only with its taste, but also with its appearance. Because the outdoor vegetable is quite impressive with its long white stems and green wrapper! Its straight shaft can be up to 40 centimeters long and up to eight, powerful centimeters thick. The lower part of the leek, which is a root vegetable, is white because it partly grows as a root in the ground. In the upper part of the shaft, however, the leek has green fan-shaped leaves. And the Allium plant is particularly decorative when grown. Then it develops a beautiful bulb of flowers – consisting of hundreds of small purple flowers.
The white part of the leek is especially popular. Not least for this reason, the producers rely on sophisticated cultivation methods. They build dams and plant the seedlings in pre-drilled holes. The soil in the root area remains loose and airy, while protecting the plant from heavy rainfall and rot. The best part is:with this cultivation method, the white part of the stem is particularly long. This also applies to all leek varieties:a distinction is made between summer, autumn and winter leeks, which can withstand the freezing cold and are harvested from October to April. It has a much more intense flavor than summer leeks. There is also a small difference on the outside:the winter leek has a stronger stem than the summer leek and darker, blue-green leaves.
As early as 2100 BC, leeks were cultivated in the city of Ur in what is now Iraq. The ancient Egyptians were also familiar with the long green poles. They are said to have strengthened the workers especially during the construction of the pyramids. In ancient times, leeks were particularly widespread in the Mediterranean region, from where they also began their taste triumph in Europe and the world.
By the way: Leek was so sacred in ancient Germanic rituals that it gave its name to a rune. And in the British Isles it would even have served a king as a mark of recognition for his troops and to this day is one of the national symbols of Wales.
Leek not only tastes great, it also does a lot for a healthy body. Because thanks to the rich depots of vitamins B1, B2, C, E, K and folic acid, leeks perfectly support the body's immune system in the fight against emerging infections. The mustard oils also stimulate the metabolism and have an activating effect – just right on dark days. It also has important minerals such as potassium, calcium, magnesium and the trace elements iron and manganese. Leek is also one of the few foods high in inulin and is therefore considered the vegetable of choice for gut health. The soluble dietary fiber has a reputation for having a positive effect on the intestinal flora. That is why inulin is often taken as a dietary supplement as part of a healthy build-up of the intestinal flora.
Fresh leeks can be recognized by their firm, deep green and crispy leaves. They should look fresh, fan out upwards and have no cracks or yellow-brown discoloration. The center and base of the root should be bright white and firm. When the leaves have been removed, you can easily see at the cut points whether the leek is still fresh.
Leek should always be stored in a cool, dark and dry place. It will stay fresh for a week in the vegetable drawer of the refrigerator. However, do not store the sticks next to aroma-sensitive foods such as butter or cauliflower. Otherwise, they will take on the onion-like flavor. It is therefore best to store the vegetables in a fresh container.
Hint: To freeze the vegetables, wash them first, cut them into rings and blanch them briefly in salted water. After that, it can be stored in the freezer for up to eight months.
Thinly sliced leeks are delicious as a spicy side dish in soup, in a creamy sauce with meat or simply with some herbs and a dash of olive oil from the pan or oven. It also looks great on the grill and is a perfect alternative to meat in the form of a delicious vegetable skewer. Summer leeks in particular are also ideal as raw vegetables or salad. Leek tastes great as a quiche topping, for baking stews or as an accompaniment to meat or fish dishes. It is best to use the light and light green parts of the leek for this. The green leek leaves on the outside, on the other hand, go well with soups and stews.
Hint: Due to its stable consistency, leeks are also suitable for filling with delicious creams, for a wrap or as a roulade.
