Contents
The history of leeks
A symbol of Wales, the leek is a vegetable that has become a star in recent years, thanks in particular to its prominence in the finest restaurants.
And yet, leeks are nothing new, so much so that historians are having trouble pinpointing their origins! As far back as antiquity, leeks were a major vegetable in Egypt, and were even seen as a symbol of victory, which would explain certain traditions. Pharaoh Khufu is said to have given large quantities of leeks to the most valiant warriors in his army.
Among the Romans, Emperor Nero was nicknamed the Porrophagus by his people, who believed that leeks helped maintain his vocal cords. The expansion of the Roman Empire brought leeks to France and Great Britain. It was then, during a battle, that the Welsh made it their symbol.
Growing leeks
Leeks can be grown all year round, so there are three alternatives:
- Summer leeks: Sow in February/March and plant in May. The vegetable can be harvested between July and October.
- Autumn leeks: Sow in March/April and plant in June. The vegetable can be harvested between September and March.
- Winter leeks: Sow in April/May and plant in July. The vegetable can be harvested between January and April.
Cultivated as an annual, leeks are actually perennials. It thrives in cool, moist, well-drained soil. What's more, it is predisposed to withstand the cold.
This rustic aspect greatly simplifies watering. In fact, it's advisable not to over-water as long as the climate is not too hot. To limit watering even further, it's best to mulch the base of the plant.
To increase the size of the white part of our leek, we recommend making a mound. To do this, you need to bring soil to the base to make a small mound.
Cooking leeks
Rich in vitamins C and E, pro-vitamin A and fiber, leeks are highly prized for their many benefits. Leeks are said to have diuretic properties, as well as reducing respiratory inflammation. Low in calories and with a positive effect on intestinal transit, this vegetable is highly prized for eliminating fat and keeping your figure!
Leeks can be eaten cold, hot, raw or cooked. The most important thing is to clean the leek thoroughly to remove any soil that has crept between the leaves.
Recipe: Scallops with leeks
Ingredients for 2 people
- 5 leek whites
- 6 scallops
- 1 tablespoon crème fraiche
- 45 g butter
- 1 tbsp fresh parsley
- Half a clove of garlic
- Olive oil, salt, pepper
Preparation
⏱ Step 1: Wash the leek whites and slice thinly. In a sauté pan over low heat, covered, melt half the butter and the leeks for 20 minutes. Season with salt and pepper.
🧄 Step 2: Rinse the scallops in water, separate the nuts from the coral and gently pat dry. Peel and chop the garlic clove.
🍳 Step 3: In a frying pan, melt the oil and remaining butter. Over low heat, cook the walnuts for 3 minutes on each side, then remove. In their place, fry the coral for 1 minute on each side.
👩🍳 Step 4: Add the cream and chopped garlic to the leek fondue. Stir and simmer for 3 minutes, uncovered.
🍽 Step 5 - Presentation: On a plate, arrange the leeks flat and the walnuts and coral on top. Sprinkle with chopped parsley. Serve warm.
Enjoy your meal!
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See also: Verbena, Peppers, Tarragon, Rosemary, Radish, Tomatoes, Basil, Thyme, Nasturtium
