Leeks are a worldwide known vegetable not only delicious but powerful due to its healing properties! Leeks' taste is mild and sweety. Get closer and learn some more about this super-nutritious plant!
Leeks' scientific name is Allium ampeloprasum var.prrum and belongs to the family of onions and garlic.
As for consistency, leeks have a very crispy texture and can be consumed entirely, sliced, sautéed, cooked or roasted. The best way to cook leeks, of course, will be according to the taste of the chef. An important tip, however, is to leave leeks al dente, in order to be tasty and also its natural crispness.
The difference between garlic and leeks
In some places of this planet, the two vegetables possess similar names and so they are commonly confused one another. Both have different characteristics, such as shape and size.
Leeks have no rounded bulb and are characterized by a cylinder of leaves, white in the part that is underground and dark green in the leaves.
Ordinary garlic has characteristic "teeth" and has a stronger smell than leeks. No wonder vampires fear to death those vegetables!
Some history about leeks origins
Leeks began to gain notoriety in the UK, where its cultivation was adapted to the lower temperatures. It became popular mainly in Wales, where it became a symbol of their nationality because it was used in the battles against the Saxons. Warriors used to place leeks not their helmets in order to differentiate themselves from their opponents.
This appetizing vegetable has been grown in Central Asia and Europe for thousands of years!
For doing good to the throat, the ancient Greeks, Egyptians, and Romans ate leeks before their famous and eloquent speeches. Thus, by helping to maintain a strong and imposing voice, leeks were fundamental in the diet of the great emperors and speakers of the time.
The white part of the leeks is most used for cooking. Its leaves are highly appreciated in the Middle East!
As it has a high content of folic acid, leeks are recommended for pregnant women, as this acid is important in the formation of the neural tube of the fetus, an important region in the development of the child's nervous system.
Leeks, in addition to being a powerful antioxidant, have low carbohydrates and fats and are rich in minerals and vitamins such as vitamins A, C, and B complex, as well as iron, phosphorus, potassium, and calcium.
Antioxidants inhibit the oxidation of other molecules and fight free radicals. Leek fibers help in the digestive process, in the elimination of toxins and extra liquids from the body.
5 benefits of leeks:
Improves cardiovascular system performance
Strengthens the immune system, such as the risk of chronic inflammatory diseases
Improves the performance of the digestive system
Assists in the slimming process
Fighting cancer in its early stages
Have you ever tasted this delicious soup made of leeks?
Tips to plant leeks in your veggie garden or in a vase
- Throw the leek seeds into the flower bed, at a minimum depth of 1 cm, and in a space that becomes permanent, that is, to avoid removing the plant ahead of time.
- If you have no alternative and have to transplant the leek, it can only be performed when the seedlings are at least 10 cm high, which can happen around 2 months after the start of the process.
- If the leek is grown in a pot, the seed depth will be at least 25 cm.
- The harvest is usually done between 120 and 150 days after planting if the plant has been regularly watered and safeguarded in climate change.
- As for the climate, plant your leek in a place where it receives sunlight for a few hours a day.