LEEK
ORIGINS
Although its place of origin is unknown, since no wild form has ever been identified, the leek (Allium porrum) appears to come from the Celtic area, where it was already known 3,000 years before Christ. More specific information indicates that leeks were cultivated in Egypt, along with garlic and onions, 1,500-2,000 years before Christ: hieroglyphics on the pyramids recount that this vegetable was eaten by the slaves who built the pharaoh's tombs. From the Nile valley, leek crops soon spread to the Greek-Roman area.

LEEK CULTIVATION
Italy produces around 370,000 tons of leeks annually.
The most important regions for this vegetable are: Abruzzo (which accounts for 27% of the national production), Marches (20%), Liguria (17%), Venetia (15%) and Apulia (10%).
The most widespread varieties are the Winter giant, Eskimo, Rouen leek, Lieges leek, Carentan monster, Elephant and Italian leek.

THE LEEK CALENDAR

JAN

FEB

MAR

APR

MAY

JUN

JUL

AUG

SEP

OCT

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DEC

Harvest period

Market presence

FEATURES OF LEEK
Belonging to the Lily family, the leek has a biannual biological cycle.
The edible part of this plant is the bulb, consisting of the base of the leaves.
The stalk, which develops little during the first year, elongates in the second and has a round, umbrella-shaped flowering section consisting of a number of small, hermaphroditic flowers, either white or pink. The fruit is a capsule.
Leeks multiply by seed, and planting is generally done in a nursery. The crop soil must be loose, cool and fairly rich with organic substance.
The lower part of the leaves are generally eaten, while the stalk may be cooked and is an excellent ingredient for sauces, molds and soups.

CONSUMPTION AND STORAGE
In addition to its calming effects on the respiratory system, leeks are also diuretic, spasmolytic, carminative (working against intestinal gases) and antiseptic for the digestive system; it is also effective against hypertension.
Leeks have a satisfactory vitamin content and are rich with precious minerals for the human body: iron (essential in the formation of red blood cells), magnesium (important to the nervous system), sulfur (to counteract intestinal fermentation), sodium (against acidity), and silicon (valuable to the bone and epithelial tissue).
Applied externally as a poultice, leeks are rubefacient and vesicant.
It appears to help prevent hair loss.
Finally, a curiosity: some compare the beneficial effects of a leek treatment to those of a spa.
In cooking, leeks may be eaten in salads or as an ingredient for soups, pasta, omelets, purées, sauces and molds.
Leeks may be served in a number of appetizing ways: boiled, stewed or sautéed and topped with cream or wrapped with a slice of ham.
Leeks may keep even for several months at a temperature of 0-1 °C and a relative humidity of 90-95%.


NUTRITIONAL AND ENERGY INFORMATION FOR LEEK
(100 grams of product)

Edible part 77 % Water 87.8 g Proteins 2.1 g Lipids 0.1 g Glucides 5.2 g Fiber 0 g Energy 29 kcal

Sodium 0 mg Potassium 0 mg Iron 0.8 mg Calcium 54 mg Phosphorus 57 mg Niacin 0.5 mg Vitamin C 9 mg

Source: National Nutrition Institute

RECIPE

Leek Soup

Ingredients for 4 people: 400 g leeks, 1 tablespoon butter, 50 g grated bread, 1 cup stock, 1 cup milk, 100 g grated Parmesan, salt and pepper.

Clean and trim the leeks, then cook them in boiling salted water for 4-5 minutes. Drain well and cut into round slices. Melt the butter in a saucepan and add the leeks. When they are tender, add the cup of stock and the milk. Continue cooking for around twenty minutes, then add the Parmesan and bread, stir well and allow to cook a few minutes longer. Leek soup should be served very hot, accompanied by croutons.

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