A leek is a

vegetable Vegetables are edible parts of plants that are consumed by humans or other animals as food. This original meaning is still commonly used, and is applied to plants collectively to refer to all edible plant matter, including edible flower, flo ...

, a

cultivar A cultivar is a kind of Horticulture, cultivated plant that people have selected for desired phenotypic trait, traits and which retains those traits when Plant propagation, propagated. Methods used to propagate cultivars include division, root a ...

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 erroneously called a "stem" or "stalk". The

genus Genus (; : genera ) is a taxonomic rank above species and below family (taxonomy), family as used in the biological classification of extant taxon, living and fossil organisms as well as Virus classification#ICTV classification, viruses. In bino ...

Allium ''Allium'' is a large genus of monocotyledonous flowering plants with around 1000 accepted species, making ''Allium'' the largest genus in the family Amaryllidaceae and among the largest plant genera in the world. Many of the species are edible, ...

'' also contains the

onion An onion (''Allium cepa'' , from Latin ), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus '' Allium''. The shallot is a botanical variety of the onion which was classifie ...

garlic Garlic (''Allium sativum'') is a species of bulbous flowering plants in the genus '' Allium''. Its close relatives include the onion, shallot, leek, chives, Welsh onion, and Chinese onion. Garlic is native to central and south Asia, str ...

shallot The shallot is a cultivar group of the onion. Until 2010, the (French red) shallot was classified as a separate species, ''Allium ascalonicum''. The taxon was synonymized with '' Allium cepa'' (the common onion) in 2010, as the difference was t ...

scallion Scallions (also known as green onions and spring onions) are edible vegetables of various species in the genus ''Allium''. Scallions generally have a milder taste than most onions. Their close relatives include garlic, shallots, leeks, chive ...

chives Chives, scientific name ''Allium schoenoprasum'', is a species of flowering plant in the family Amaryllidaceae. A perennial plant, ''A. schoenoprasum'' is widespread in nature across much of Eurasia and North America. It is the only spe ...

, 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.

Etymology

Historically, many

scientific name In Taxonomy (biology), taxonomy, binomial nomenclature ("two-term naming system"), also called binary nomenclature, is a formal system of naming species of living things by giving each a name composed of two parts, both of which use Latin gramm ...

s were used for leeks, but they are now all treated as cultivars of ''A. ampeloprasum''. The name ''leek'' developed from the

Old English Old English ( or , or ), or Anglo-Saxon, is the earliest recorded form of the English language, spoken in England and southern and eastern Scotland in the Early Middle Ages. It developed from the languages brought to Great Britain by Anglo-S ...

word , from which the modern English name for

also derives. means 'onion' in Old English and has cognates in other

Germanic languages The Germanic languages are a branch of the Indo-European languages, Indo-European language family spoken natively by a population of about 515 million people mainly in Europe, North America, Oceania, and Southern Africa. The most widely spoke ...

: Danish ' 'onion', Icelandic ' 'onion', Norwegian ' 'onion', Swedish ' 'onion', German ' 'leek', Dutch ' '''

'' (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. 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.

Pests and diseases

Leeks suffer from insect pests, including the

thrips Thrips (Order (biology) , order Thysanoptera) are minute (mostly long or less), slender insects with fringed wings and unique asymmetrical mouthparts. Entomologists have species description , described approximately 7,700 species. They fly on ...

species ''

Thrips tabaci ''Thrips tabaci'' is a species of very small insect in the genus ''Thrips (genus), Thrips'' in the order Thysanoptera. It is commonly known as the onion thrips, the potato thrips, the tobacco thrips or the cotton seedling thrips. It is an agricul ...

'' and the

leek moth The leek moth or onion leaf miner (''Acrolepiopsis assectella'') is a species of moth of family Acrolepiidae (formerly Glyphipterigidae) and the genus ''Acrolepiopsis''. The species is native to Europe and Siberia, but is also found in North Amer ...

. 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.

Varieties

Leek

s may be treated as a single

cultivar group A Group (previously cultivar-groupInternational Code of Nomenclature for Cultivated Plants, 4th edition (1969), 5th edition (1980) and 6th edition (1995)) is a formal category in the '' International Code of Nomenclature for Cultivated Plants'' (' ...

, e.g., as ''A. ampeloprasum'' 'Leek Group'. 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 '' bouquet garni''. 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

vinaigrette Vinaigrette ( , ) is made by mixing an edible oil with a mild acid such as vinegar (acetic acid) or lemon juice ( citric acid). The mixture can be enhanced with salt, herbs and/or spices. It is used most commonly as a salad dressing, but can ...

, are popular in France, 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

salad A salad is a dish consisting of mixed ingredients, frequently vegetables. They are typically served chilled or at room temperature, though some can be served warm. Condiments called '' salad dressings'', which exist in a variety of flavors, a ...

s, doing especially well when they are the prime ingredient. * In

Turkish cuisine Turkish cuisine () is largely the heritage of Ottoman cuisine, Ottoman cuisine (Osmanlı mutfağı), European influences, Seljuk Empire, Seljuk cuisine and the Turkish diaspora. Turkish cuisine with traditional Turkic peoples, Turkic elements s ...

, 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

olive oil Olive oil is a vegetable oil obtained by pressing whole olives (the fruit of ''Olea europaea'', a traditional Tree fruit, tree crop of the Mediterranean Basin) and extracting the oil. It is commonly used in cooking for frying foods, as a cond ...

, 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 '' musakka''), ''pırasalı börek'' (''

börek ''Börek'' or burek or byrek is a family of pastries or pies made in the Middle East and the Balkans. The pastry is made of a thin flaky dough such as filo with a variety of fillings, such as meat, cheese, spinach, or potatoes. A borek may be ...

'' with leek), and ''pırasa köftesi'' (leek meatballs) are also cooked. * Papet Vaudois consists of boiled leeks and potatoes. It is the emblematic dish of the

Canton of Vaud Vaud ( ; , ), more formally Canton of Vaud, is one of the 26 cantons forming the Swiss Confederation. It is composed of ten districts; its capital city is Lausanne. Its coat of arms bears the motto "Liberté et patrie" on a white-green bicolou ...

. * '' Keftikas de Prasa,'' or leek patties, are a staple of Sephardic Jewish cuisine and are served on holidays such as Rosh HaShana and

Passover Passover, also called Pesach (; ), is a major Jewish holidays, Jewish holiday and one of the Three Pilgrimage Festivals. It celebrates the Exodus of the Israelites from slavery in Biblical Egypt, Egypt. According to the Book of Exodus, God in ...

. Leeks are an ingredient of cock-a-leekie soup, leek and

potato The potato () is a starchy tuberous vegetable native to the Americas that is consumed as a staple food in many parts of the world. Potatoes are underground stem tubers of the plant ''Solanum tuberosum'', a perennial in the nightshade famil ...

soup, and '' vichyssoise'', as well as plain leek soup. Because of their symbolism in

Wales Wales ( ) is a Countries of the United Kingdom, country that is part of the United Kingdom. It is bordered by the Irish Sea to the north and west, England to the England–Wales border, east, the Bristol Channel to the south, and the Celtic ...

(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.

Nutrition

Raw leek (bulb and lower leaves) is 83% water, 14%

carbohydrate A carbohydrate () is a biomolecule composed of carbon (C), hydrogen (H), and oxygen (O) atoms. The typical hydrogen-to-oxygen atomic ratio is 2:1, analogous to that of water, and is represented by the empirical formula (where ''m'' and ''n'' ...

s, 1%

protein Proteins are large biomolecules and macromolecules that comprise one or more long chains of amino acid residue (biochemistry), residues. Proteins perform a vast array of functions within organisms, including Enzyme catalysis, catalysing metab ...

, and contains negligible

fat In nutrition science, nutrition, biology, and chemistry, fat usually means any ester of fatty acids, or a mixture of such chemical compound, compounds, most commonly those that occur in living beings or in food. The term often refers specif ...

(table). A reference amount supplies of

food energy Food energy is chemical energy that animals and humans derive from food to sustain their metabolism and muscular activity. Most animals derive most of their energy from aerobic respiration, namely combining the carbohydrates, fats, and protein ...

and is a rich source (20% or more of the

Daily Value In the U.S. and Canada, the Reference Daily Intake (RDI) is used in nutrition labeling on food and dietary supplement products to indicate the daily intake level of a nutrient that is considered to be sufficient to meet the requirements of 97� ...

, DV) of

vitamin K Vitamin K is a family of structurally similar, fat-soluble vitamers found in foods and marketed as dietary supplements. The human body requires vitamin K for post-translational modification, post-synthesis modification of certain proteins ...

(45% DV) and

manganese Manganese is a chemical element; it has Symbol (chemistry), symbol Mn and atomic number 25. It is a hard, brittle, silvery metal, often found in minerals in combination with iron. Manganese was first isolated in the 1770s. It is a transition m ...

(23% DV). It is a moderate source (10–19% DV) of

vitamin B6 Vitamin B6 is one of the B vitamins, and is an essential nutrient for humans. The term essential nutrient refers to a group of six chemically similar compounds, i.e., "vitamers", which can be interconverted in biological systems. Its active f ...

folate Folate, also known as vitamin B9 and folacin, is one of the B vitamins. Manufactured folic acid, which is converted into folate by the body, is used as a dietary supplement and in food fortification as it is more stable during processing and ...

vitamin C Vitamin C (also known as ascorbic acid and ascorbate) is a water-soluble vitamin found in citrus and other fruits, berries and vegetables. It is also a generic prescription medication and in some countries is sold as a non-prescription di ...

, and

iron Iron is a chemical element; it has symbol Fe () and atomic number 26. It is a metal that belongs to the first transition series and group 8 of the periodic table. It is, by mass, the most common element on Earth, forming much of Earth's o ...

(table).

Historical consumption

The

Hebrew Bible The Hebrew Bible or Tanakh (;"Tanach"
. '' ancient Egypt Ancient Egypt () was a cradle of civilization concentrated along the lower reaches of the Nile River in Northeast Africa. It emerged from prehistoric Egypt around 3150BC (according to conventional Egyptian chronology), when Upper and Lower E ...

, 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 Mesopotamia is a historical region of West Asia situated within the Tigris–Euphrates river system, in the northern part of the Fertile Crescent. Today, Mesopotamia is known as present-day Iraq and forms the eastern geographic boundary of ...

from the beginning of the second-millennium BCE. Leeks (''porrum'') were eaten in

ancient Rome In modern historiography, ancient Rome is the Roman people, Roman civilisation from the founding of Rome, founding of the Italian city of Rome in the 8th century BC to the Fall of the Western Roman Empire, collapse of the Western Roman Em ...

and regarded as superior to

and

onions An onion (''Allium cepa'' , from Latin ), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onion which was classified ...

. The 1st century CE cookbook ''

Apicius ''Apicius'', also known as ''De re culinaria'' or ''De re coquinaria'' (''On the Subject of Cooking''), is a collection of Food and dining in the Roman Empire, Roman cookery recipes, which may have been compiled in the fifth century CE, or ea ...

'' contains four recipes involving leeks. Raw leek was the favorite vegetable of the Emperor

Nero Nero Claudius Caesar Augustus Germanicus ( ; born Lucius Domitius Ahenobarbus; 15 December AD 37 – 9 June AD 68) was a Roman emperor and the final emperor of the Julio-Claudian dynasty, reigning from AD 54 until his ...

, 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 daffodil (in Welsh, the daffodil is known as "Peter's leek", ''Cenhinen Bedr'') is worn on St. David's Day. According to one Welsh myth, King Cadwaladr of

Gwynedd Gwynedd () is a county in the north-west of Wales. It borders Anglesey across the Menai Strait to the north, Conwy, Denbighshire, and Powys to the east, Ceredigion over the Dyfi estuary to the south, and the Irish Sea to the west. The ci ...

ordered his soldiers to identify themselves by wearing the vegetable on their helmets in an ancient battle against the

Saxons The Saxons, sometimes called the Old Saxons or Continental Saxons, were a Germanic people of early medieval "Old" Saxony () which became a Carolingian " stem duchy" in 804, in what is now northern Germany. Many of their neighbours were, like th ...

that took place in a leek field. The Elizabethan poet

Michael Drayton Michael Drayton ( – ) was an English poet who came to prominence in the Elizabethan era, continuing to write through the reign of James I and into the reign of Charles I. Many of his works consisted of historical poetry. He was also the fir ...

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;

Shakespeare William Shakespeare ( 23 April 1564 – 23 April 1616) was an English playwright, poet and actor. He is widely regarded as the greatest writer in the English language and the world's pre-eminent dramatist. He is often called England's natio ...

, 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 Fluellen 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 Tudor Rose, Scottish

thistle Thistle is the common name of a group of flowering plants characterized by leaves with sharp spikes on the margins, mostly in the family Asteraceae. Prickles can also occur all over the planton the stem and on the flat parts of the leaves. T ...

, Irish

shamrock A shamrock is a type of clover, used as a symbol of Ireland. The name ''shamrock'' comes from Irish (), which is the diminutive of the Irish word and simply means "young clover". At most times'', Shamrock'' refers to either the species ...

, Canadian

maple leaf The maple leaf is the characteristic leaf of the maple tree. It is most widely recognized as the national symbols of Canada, national symbol of Canada. History of use in Canada By the early 1700s, the maple leaf had been adopted as an emblem by ...

, Australian wattle, and Indian lotus), 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 Welsh Guards, a battalion within the

Household Division The Household Division forms a part of the British Army's London District (British Army), London District and is made up of five regiments of foot guards#United Kingdom, foot guards and two Household Cavalry regiments. The division is responsible f ...

of the British Army. In Romania, the leek is also widely considered a symbol of

Oltenia Oltenia (), also called Lesser Wallachia in antiquated versions – with the alternative Latin names , , and between 1718 and 1739 – is a historical province and geographical region of Romania in western Wallachia. It is situated between the Da ...

, a historical region in the country's southwestern part.

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 Houthulst, Belgium File:Leeks and Thyme.jpg, Still life of leeks and

thyme Thyme () is a culinary herb consisting of the dried aerial parts of some members of the genus ''Thymus (plant), Thymus'' of flowering plants in the mint family Lamiaceae. Thymes are native to Eurasia and north Africa. Thymes have culinary, medici ...

File:leek.jpg, Section and root base File:LeeksSupermarket.jpg, Leek sold in a supermarket File:Leek seeds.png, Leek seeds