leek

Of the leekwho also likes to be called leek or Broad leek is a popular type of vegetable. This belongs to the amaryllis family and is up to 80 centimeters high. Leek can be used in many ways in the kitchen; together with carrots and celery, for example, it forms the popular soup greens.

What you should know about leeks

The leek is a tall plant with stems about two to three centimeters in diameter. The flowers of the leek plant are whitish and round. Leek is mainly grown in southern Europe.

But this is also found in places in Germany; the preferred growing areas are in North Rhine-Westphalia. While summer leeks are planted in spring and harvested in summer, winter leeks are harvested in October at the earliest. Since these leeks grow more slowly due to the cold, their aroma is a little more intense. Leek can also be grown in the home garden without any problems, because it makes comparatively few demands on the nature of the soil. The western Mediterranean is known as the home of the leek; the leek was grown here more than 2,000 years ago.

Leeks can be used in a variety of ways. In addition to its importance as a soup vegetable, leek is also ideal for preparing a creamy soup, preferably with cheese and minced meat as a side dish. Leek is also a pleasure to eat cold. A particularly popular recipe is the leek soup with cream cheese. Of course, the leek is also possible as a vegetable with all imaginable types of meat. Leek is - as you can easily see from the name - related to wild garlic as well as garlic and spring onions.

Importance to health

The "poor man's asparagus", as the leek is also often called, is rich in minerals such as sodium, potassium and calcium, as well as essential vitamins. In addition to vitamin C, leeks contain plenty of folic acid and beta-carotene.

Secondary plant substances are responsible for the intense smell and taste of the leek vegetables. The sulfur compounds in particular are important for health because they have an antioxidant and antibacterial effect. In addition, leek vegetables are ideal as part of a low-calorie diet. 100 grams of the vegetables contain just 24 kilocalories. This means that it is not only extremely low in calories, but also has a detoxifying effect. The leek stimulates the kidneys and can even be used successfully against kidney stones.

Leek is also said to have a healing effect on bronchial diseases. The leek sticks are very easy to digest; Those who like their food well spiced but cannot tolerate spiciness can use leek sticks without hesitation.

Ingredients & nutritional values

Leek is known for its high levels of vitamin C, vitamin K, and folic acid. Pregnant women in particular have an increased need for folic acid, but everyone else should also consume sufficient folic acid. Folic acid is just as important for the prevention of colon cancer and arteriosclerosis as it is for the formation of new cells in the body.

The provitamin A contained in the leek is particularly important for maintaining and strengthening eyesight. The minerals potassium, calcium and magnesium are also abundant in the leek, as are the trace elements iron and manganese. While iron is important for producing energy in the cells, vitamin C has a positive influence on numerous metabolic processes. In order to preserve as many of the valuable ingredients as possible, the leek vegetables should only be heated briefly and as little as possible in contact with water. Leek is very low in calories at 24 kilocalories per 100 grams.

Intolerances & allergies

Almost everyone who has consumed leeks has gas as a side effect afterwards. For example, those suffering from irritable bowel syndrome should avoid leeks, as well as onions, asparagus and artichokes. All of these foods would make the patient's symptoms worse.

There are also patients who suffer from a food allergy to leek. Around eight million German citizens are affected by a food allergy, which can affect numerous foods. Itchy and red spots on the skin are then just as typical as swelling on the lips. Sneezing and breathing difficulties are also not uncommon with a food allergy. However, food intolerance to leeks is quite rare.

Shopping & kitchen tips

Leek is available all year round, with a distinction being made between summer and winter leeks. The summer leek is a bit slimmer in shape and tastes milder than winter leek. Most of the leek sticks available in our stores are exports. When buying, both the blades and the shaft should be as firm as possible.

On the other hand, if the leaves are already cracked, you should refrain from buying them. If the outer leaves are removed, it can be stored in the refrigerator for up to five days. However, care should be taken to store it separately, as it gives off a very intense odor. The leeks should not be stored together with cauliflower, as the cauliflower affects the shelf life of the leek. Likewise, the leek does not go well with apples and pears, as they are sensitive to ethylene. If the leek is blanched, it can even be put in the freezer and can be kept for several months here.

Preparation tips

The main reason the leek is so popular is because it is so diverse. Regardless of whether it is cooked, gratinated or even raw - leeks are versatile. Before the leek is prepared, it should be cleaned thoroughly. For this purpose, the outer leaves and the roots are first removed.

Then the leeks are washed thoroughly, since soil tends to settle between the leaves. This works best if you cut the leek crosswise up to the part where the white leaves begin. Only the light green and white leaves of the leek are suitable for consumption. Usually each leek is cut into fine rings. These are either fried in a little butter or cooked in boiling water. The leek rings are just as suitable as a topping for a hearty quiche. The milder summer leek can even be eaten raw - for example in a salad.

The leek itself has a similar, albeit slightly milder, flavor than the onion. Leek vegetables can be seasoned with salt and pepper, as well as with curry. Paprika is also good if you prefer a certain spiciness.