Leek for the belly

We know leeks – also called leeks in some regions – from dishes such as tarte flambee, curry or quiche. A relative of onion and garlic, it brings a particularly spicy flavor to your kitchen and convinces with versatility and ease of use.

Leeks, like onions and garlic, grow from an onion-like root, the aroma is mildly sweet and oniony.

Leek plants form long, round stems, two to three centimeters thick, that are white at the bottom and turn more and more green toward the top, forming leaves. Depending on the harvest time, a distinction is made between summer, autumn and winter leeks. Since leeks often trap soil as they grow, they must be thoroughly cleaned before use. To do this, it is best to remove the outer leaves and the root base, then cut the leek lengthwise from the top to just above the end. So it washes out well. Once the root and unsightly ends of the dark green leaves are removed, you can use the entire stem. If you eat it raw, you should avoid the dark leaves, as they can be very tough and bitter.

Leeks can be boiled, steamed, stewed or gratinated. It not only makes a good flavor carrier in vegetable soups, but also refines stews and casseroles and serves as a vegetable garnish for meat or fish. If leeks are to be eaten raw, they should be blanched – except for very young summer leeks. For example, carrots, potatoes, peppers, parsley (parsley root), mustard, dill, bay leaves, thyme and celery salt go very well with leeks.

Off to the fresh box

If you do not want to use the whole stalk at once, it is best to store the rest in the vegetable compartment of the refrigerator and use it up within a week. However, you should be careful not to keep ethylene producers such as apples or pears near it, because it is very sensitive to them and spoils quickly. It is best to store the leftovers cleaned, washed and cut in fresh containers, so that the leeks are well protected and in turn do not give off any odor to butter, fruit or other vegetables in the refrigerator. Of course, it is even easier if you take our ready chopped leek pieces – they always stay fresh and are stored in a can for a long time.

Leeks for the belly

Leek contains among others vitamins A, B1, B2, C, E and K. It is also rich in folic acid, the minerals potassium, calcium and magnesium, and the trace elements iron and manganese. Due to its sulfur-containing ingredients it has an infection-inhibiting and healing effect. Thus, leeks promote kidney activity, prevent the formation of kidney stones and stimulate digestion and bile activity. Leek is also helpful for bronchial diseases. Leek oil contains allicin, a sulfuric substance that cleans up the stomach and intestines of harmful bacteria and fungi that are particularly fond of fast foods containing sugar and carbohydrates and can cause us all kinds of problems. Leek is the intestinal health vegetable par excellence. And finally, hardly any vegetable is as effective against age-related vasodilatation as the leek.

Curious leek know-how

  • Emperor Nero used to have a leek day once a week, because the mustard oils contained in leeks were supposed to make his voice more melodious (he considered himself a brilliant singer – but we can’t say how his environment saw this and whether the leeks helped ;-))
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