Leek (vegetable)
| Leek | |
|---|---|
 |
|
| Genus | Allium |
| Species | Allium ampeloprasum L. |
| Cultivar group | Leek Group (other names are used, e.g. Porrum Group) |
| Cultivar | Many, see text |
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 255 kJ (61 kcal) |
|
14.15 g
|
|
| Sugars | 3.9 g |
| Dietary fiber | 1.8 g |
|
0.3 g
|
|
|
1.5 g
|
|
| Vitamins | |
| Vitamin A equiv. |
(10%)
83 μg
(9%)
1000 μg1900 μg
|
| Thiamine (B1) |
(5%)
0.06 mg |
| Riboflavin (B2) |
(3%)
0.03 mg |
| Niacin (B3) |
(3%)
0.4 mg |
| Pantothenic acid (B5) |
(3%)
0.14 mg |
| Vitamin B6 |
(18%)
0.233 mg |
| Folate (B9) |
(16%)
64 μg |
| Vitamin C |
(14%)
12 mg |
| Vitamin E |
(6%)
0.92 mg |
| Vitamin K |
(45%)
47 μg |
| Minerals | |
| Calcium |
(6%)
59 mg |
| Iron |
(16%)
2.1 mg |
| Magnesium |
(8%)
28 mg |
| Manganese |
(23%)
0.481 mg |
| Phosphorus |
(5%)
35 mg |
| Potassium |
(4%)
180 mg |
| Other constituents | |
| Water | 83 g |
|
|
|
|
|
| Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database |
|
The leek is a vegetable, a cultivar of Allium ampeloprasum, the broadleaf wild leek. The edible part of the plant is a bundle of leaf sheaths that is sometimes erroneously called a stem or stalk. Historically, many scientific names were used for leeks, but they are now all treated as cultivars of A. ampeloprasum. The name 'leek' developed from the Anglo-Saxon word leac. Two closely related vegetables, elephant garlic and kurrat, are also cultivars of A. ampeloprasum, although different in their uses as food. The onion and garlic are also related, being other species of the genus Allium.
Rather than forming a tight bulb like the onion, the leek produces a long cylinder of bundled leaf sheaths that are generally blanched by pushing soil around them (trenching). They are often sold as small seedlings in flats that are started off early in greenhouses, to be planted out as weather permits. Once established in the garden, leeks are hardy; many varieties can be left in the ground during the winter to be harvested as needed.
Leek cultivars may be treated as a single cultivar group, e.g. as A. ampeloprasum 'Leek Group'. 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'.
Leeks are easy to grow from seed and tolerate standing in the field for an extended harvest, which takes place up to 6 months from planting. The soil in which it is grown has to be loose and drained well; leek can be grown in the same regions where onions can be grown. Leeks usually reach maturity in the autumn months. The thrips species Thrips tabaci is considered a leek pest and leeks can also get leek rust (Puccinia allii). Leeks can be bunched and harvested early when they are about the size of a finger or pencil, or they can be thinned and allowed to grow to a much larger mature size. Hilling leeks can produce better specimens.
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Wikipedia