Leek (vegetable) - Definition and Overview

Leek
Leek
Scientific classification
Kingdom: Plantae Division: Magnoliophyta Class: Liliopsida Order: Asparagales Family: Alliaceae Genus: Allium Species: ampeloprasum
Binomial name
Allium ampeloprasum var. porrum (Linnaeus) J. Gay

The Leek (Allium ampeloprasum var. porrum (L.) J. Gay) is a vegetable belonging, with onion and garlic, to the Alliaceae, the onion family. Also in this species are two very different vegetables: The elephant garlic (Allium ampeloprasum var. ampeloprasum) grown for its bulbs, and kurrat which is grown for its leaves in Egypt and elsewhere in the Middle East. The leek is also sometimes classified as Allium porrum (L.)

Rather than forming a tight bulb such as the onion, the leek produces a long cylinder of bundled leaf sheaths which are generally blanched by pushing soil around them (trenching). They are generally considered to have a finer flavor than the common onion. They are often sold as small seedlings in flats which are started early in greenhouses, to be set out as weather permits. Once established in the garden, leeks are hardy and can be left in the ground during the winter to be harvested as needed.

Leeks are an essential ingredient of cock-a-leekie soup.

Leeks were prized by the Egyptians, Greeks, and Romans, who distributed it across Europe. The leek is also one of the national emblems of Wales, whose citizens wear it on St. David's Day.

See also

• List of vegetables

External links

• Allium ampeloprasum L. (http://plants.usda.gov/cgi_bin/plant_profile.cgi?symbol=ALAM) on US National PLANTS Database
• Allium porrum L. (http://plants.usda.gov/cgi_bin/plant_profile.cgi?symbol=ALPO2) on US National PLANTS Database
• Allium ampeloprasum, Porrum (http://www.floridata.com/ref/A/alli_amp.cfm) on Floridata