Leeks
A touch of history:
The geographic origin of the leek remains uncertain... A close relative of garlic and onion, the leek (Allium porum) has always been linked to the history of civilization. The Assyrians, the Chinese and the Egyptians ate and enjoyed the leek. As did the Hebrews: it has been said that during their escape to Egypt, they missed only three things - cucumbers, melons... and leeks! The pharaoh Cheops, even paid his best warriors with bunches of leeks.
However, the history of this vegetable remains primarily attached to the Roman Emperor Nero, nicknamed le porrophage or leak eater because of his great love of leeks: using the very real virtues of the leek to relieve coughs and soothe vocal chords, he drank copious amounts of leek broth daily.
The leek also had its moment of wartime glory when the Welsh were victorious in a decisive battle... during which they wore leeks in their hats to differentiate themselves from their foes! After that time, the country of Wales adopted the leek as an emblem.
The leek was particularly popular in the Middle Ages, when food production was limited. After a period of relative desinterest, it was rediscovered by the masters of nouvelle cuisine... and by lovers of distinctive and appetizing flavours.
Did you know?
How is it grown?
The leek's cycle begins with seedling activities in greenhouses in February.
As of the end of April, the plantlets are acclimazed outside the greenhouses, which is a necessary stress to prepare them for the transplantation to the field in early May.
The next phase involves irrigation, mechanical and manual weeding and (monitored) fertilizing. At the end of July, we begin harvesting and this generally continues until the end of October.
Nutritional value:
A low-energy food, with a wide selection of vitamins and minerals, leeks add variety to a healthy diet and also meet the need to limit the number of calories obtained from food.
Finally, leeks are high in fibre and have provitamin A, as well as vitamins C and E, which have a protective anti-oxidant effect on our cells.
