Leeks: delicious ways to cook

Chemical composition and calorie content

The energy value of green vegetables generally does not exceed 100 kcal per 100 grams of product. Leeks contain only 35 kcal per 100 g. Of these:

• proteins – 2 g,
• carbohydrates – 6 g,
• fat – less than 1 g.

Moreover, the product contains many useful nutrients. Their average number is presented in the table.

• Water content in the plant – 89%,
• There are no harmful fats, so in dietetics the product is recommended by doctors for weight loss.
• The vitamins and minerals in the composition support the functioning of all vital organs, stimulate brain and nervous activity.
• Due to its nutrients, the vegetable slows down cell aging and reduces inflammation in the body.

Leek harvest

Leeks contain 333 mcg of vitamin A per hundred grams, being one of the record holders for the content of this vitamin among vegetables!

Eating one hundred grams of onions per day satisfies half the daily requirement for vitamin C, A and beta-Carotene.

Leeks: what part is eaten, features of use and beneficial properties for the human body

People knew about the healing power of leeks in the distant past - the vegetable was served at the table of wealthy Greeks, Romans and Egyptians. In taste and aroma it resembles onions and garlic, but with more refined notes. Read about what part of the plant is edible, what is prepared from it and how it is used in cosmetology and alternative medicine.

Characteristics and description of leeks

Leeks, or pearl onions, are a biennial herbaceous crop, a unique representative of the Allium subfamily. Thanks to its ability to adapt to any weather conditions, today this vegetable is cultivated everywhere. The pearl onion has a cylindrical white stalk that is often referred to as a false onion. The stem is light green.

The leaves are rich green, flat, fibrous and quite hard, as if lubricated with wax. The white part has an unusual, spicy-sweet taste. The smell is pleasant, unobtrusive. The energy value of leek is about 60 kcal per 100 g. The product consists of 90% water, but at the same time it is a real storehouse of valuable organic substances.

100 grams of fresh leeks contain carbohydrates (8.2 g), proteins (2 g) and a small amount of fat.

Important! If you are too fond of leeks during lactation, the milk may develop an unpleasant taste for the baby, which will lead to the baby refusing to eat. Accordingly, it is better for nursing mothers to refrain from eating this vegetable.

The top and bottom of the plant are rich in vitamins:

• ascorbic acid;
• tocopherol;
• vitamins B1 and B2;
• nicotinic acid and beta-carotene.

Also found in the plant:

• organic acids;
• cellulose;
• starch;
• sugar;
• minerals - iron, potassium, calcium, magnesium, manganese, sodium, nickel, phosphorus.

Properties of leeks for the body

Next, let's look at the product from its positive and possible negative sides.

Beneficial features

Clinical studies have proven that pearl onions stimulate the secretory activity of the gastrointestinal glands and increase food cravings. It is indicated for nervous and physical exhaustion. Doctors recommend introducing this vegetable into the menu for patients with atherosclerosis, arthritis, rheumatism, anemia, liver and gallbladder pathologies, cystitis, and colds.

• In addition, regular consumption of raw vegetables contributes to:
• improving metabolism;
• strengthening the nervous system;
• restoring energy, improving memory;
• increasing the body's defenses;
• protection from the harmful effects of various viruses and bacteria;
• removing excess fluid from the body.

Contraindications for use

Despite all the benefits of leeks for the human body, abuse of this plant can lead to various unpleasant phenomena.

Due to increased blood pressure and acidity in the stomach, the vegetable is contraindicated for those suffering from hypertension and pathologies of the gastrointestinal tract.

In addition, leek can provoke an allergic reaction: a rash accompanied by intense itching.

Important! Before storing leeks in the refrigerator, do not wash them. Wrap the vegetable in a plastic bag. If the onion is wet, blot it with napkins first: in this form it will be stored for about 7–8 days.

How to choose and use leeks correctly

You need to purchase only young specimens: their distinguishing feature is stems approximately 4 cm thick. The lower part should be dense and white, and the upper part should be bright green, without fading areas. Due to the short shelf life of fresh leeks, it is better not to stock up on them, but to buy a small amount each time before use.

Be especially careful when washing the vegetable: cut off the leaves and roots, then cut the stem lengthwise into two halves and wash off the accumulated soil under running water. Let's consider which part of the plant can be eaten - usually this is the white tender stem. Thanks to its amazing aroma and lack of bitterness, it improves the taste of many dishes.

Green leaves, due to their rough structure, are almost never used in cooking (with the exception of young specimens). Chefs also recommend cutting out the tough middle of the stem. Next, let's briefly dwell on how to use green shoots.

Despite the fact that leek leaves are too tough to be used for food purposes, they should not be thrown away.

An interesting use has been found for these parts: they are dried and added to a bouquet garni - a bunch of dry greenery made up of various spices. The fragrant bouquet is dipped into a dish being prepared on the stove, and shortly before the end of cooking, it is removed from the pan. The dish will acquire an unsurpassed taste.

Where are leeks used?

Pearl onions are successfully used in modern alternative medicine, cosmetology and dietetics.

In folk medicine

the vegetable is indicated for purulent formations (abscesses) on the skin. The white part of the onion, crushed using a blender or grater, is applied to the boil, covered with film and bandaged with gauze. After 2–3 hours, the swelling will subside and the pus will be drawn out.

The same gruel helps with calluses, mosquito and bee bites, and sunburn. in the latter case, keep the mask on the sore spot for about an hour, then wash off with water. and to combat calluses, the mass should be kept on the problem area for more than an hour.

To provide a healing effect for sore throat, gargle with leek juice daily. the course of treatment should last at least 2–3 days. for pneumonia, the product can be used as an additional treatment.

A decoction is brewed from the crushed vegetable, then the vapors are inhaled. For each new inhalation, take a fresh portion.

in cosmetology

Nourishing face masks are prepared based on the presented vegetable. leek turned into pulp can serve as a natural peeling - a mask with a moderately burning effect will harmlessly cleanse the skin of the face. onions are also valuable for hair, stimulating their growth and giving them smoothness.

important! The readiness of fried leek is determined not by its ruddy color, but by its structure - the finished vegetable is always soft.

A paste is prepared from the fresh vegetable, which is then rubbed into the roots of the hair. leek helps strengthen nails. The vegetable, ground into a pulp, is applied to the fingertips, and carefully wrapped with plastic film on top. After 30 minutes you can wash off the mixture. After doing several procedures, you will notice a positive effect.

in cooking

the vegetable in question is universal - it can be eaten raw, boiled, fried, added to salads, sauces and snacks. In order for the product to reveal its rich taste and aroma, you should know several secrets of its preparation.

firstly, the young stem can simply be dipped in salt and eaten as a snack, or added to fresh vegetable salads. secondly, leeks can replace onions in first courses, pies, casseroles and other treats.

Find out how to properly freeze leeks for the winter at home.

However, leek is considered a noble product with a delicate aroma, so it is better to complement gourmet dishes. for example, the vegetable can be added to mustard-egg sauce. such a dish can be presented as a cold appetizer.

By stewing onions with cherry tomatoes, green beans and garlic, you will get a delicious vegetable stew. and the mixture of chopped leek, cod fillet, potatoes and Parmesan used as a pie filling will not leave even gourmets indifferent.

To boil leeks, cut the edible part and boil it in salted water for at least 5 minutes. To prepare the puree, cook the product for 10–15 minutes. You can cut the onion into slices and freeze it in the freezer to use the vegetable in the winter.

add the preparation to the dish during the cooking process, that is, without preliminary defrosting.

growing recommendations

Even beginners in gardening can cultivate leeks. The main thing is not to neglect the basic recommendations of professional farmers:

1. The vegetable is propagated by seeds or seedlings. The land must be carefully prepared for sowing or planting seedlings. Leeks require fertile and moist soil.
2. The correct choice of predecessors in the garden is also important. It’s good if cabbage or Butterflies previously grew on the site. An unacceptable predecessor that threatens the death of the vegetable is onions.
3. It is not recommended to irrigate the crop frequently - one procedure every 5 days is enough.
4. The soil in the garden bed must be regularly loosened and freed from weeds.
5. The crop requires the systematic application of complex fertilizers such as “Nitrophoska” or “Kemira”.

Source: https://fermer.blog/bok/ogorod/luk/vidy-luka/luk-porey/4220-luk-porej-kakuju-chast-edjat.html

How to Peel and Chop Leeks

The culture belongs to the onion family. According to historical information, vegetable cultivation began in ancient times in Ancient Egypt, then in Greece and Rome. Over time, the plant became popular among Europeans. The heat-loving vegetable is grown mainly in southern countries, but breeders have been able to develop winter varieties. Modern summer residents are increasingly growing crops on their plots in greenhouses and in open ground.

Visually, leeks look more like an ornamental plant. It grows for 2 years, but it is grown as an annual for food, since in the second year its flowering begins, and its beneficial substances fade away.

On a note! Leeks are a perennial plant, but for food they are grown as an annual plant.

What the vegetable looks like: the base is a bulb, which grows up to 4-6 cm in diameter. From it comes a dense white stem 6-8 cm thick. Hard, flat, dark green leaves develop from the stem in a fan-shaped manner. Their length reaches 60 cm. Often the leaves are covered with a bluish-colored waxy coating. The average weight of the plant is 350-400 grams.

In the second year, when the flowering period begins, arrows about 1-1.5 meters long are formed. At their ends, umbrella inflorescences with small flowers of light and dark lilac color are formed. The diameter of the umbrellas ranges from 10 to 25 cm. It is in the second year of the growing season that single-toothed bulbs are formed, suitable for plant propagation.

Leeks in the garden

The root system is string-like and powerful. Therefore, leeks need active watering to thoroughly moisturize the roots.

Chopped leek

1. Crescent shaped. The stem is cut along its entire length. Then the 2 parts are also cut again. All pieces are folded and chopped crosswise. You get small pieces in the shape of a crescent.
2. With chopsticks. The stem is divided lengthwise into halves. Then place the 2 halves on a cutting board, inside side down. A cut is made along the stems of the required thickness. You need to start cutting from the edge so that the sticks do not slip out of your hands. The result is elongated matches, their optimal width is from 0.5 to 1 cm.
3. Rings. The stem is cut across the grain, depending on the required thickness.
4. Chiffonade technique (from the English chiffonade - thinly sliced). The stem is cut lengthwise into 4 parts, and then each piece is chopped again lengthwise into small shreds. You need to chop finely so that the onion is easily separated into separate parts.

Wash the chopped vegetable after chopping. To do this, put it in a plate, fill it with cool water, and separate the particles with your fingers. Thus, sand, if any, will remain at the bottom. Afterwards, dry the onions on a paper towel for a couple of minutes.

When cutting, you must use a sharp knife so that the pieces are cut to the end.

How to cut leeks

Growing leeks: planting seedlings or sowing seeds

Late-ripening varieties of leeks tolerate freezing quite steadfastly; an adult plant will calmly survive a mild winter under snow cover.

However, the growing season of these varieties is prolonged, and the plant simply does not have time to grow on time. To solve the problem, it is recommended to grow late-ripening varieties in greenhouses, replanting them from open ground in late autumn.

Consider the fact that, like all cultivated plants, leeks need sun and warmth to form strong roots and thick stems, but if the summer months are cold and rainy, you should not delay transplanting leeks into a greenhouse.

There are several ways to plant leeks, seedlings or seeds. However, cultivation begins with preparing leek seeds for planting; before sowing, they are kept in heated water (about 46 degrees), then in a cold disinfecting solution.

If you want to get a quick harvest of leeks, the seeds must first be germinated, keep in mind the fact that the seedlings remain viable for about 2.5 years. Pre-calibrated leek seeds are wrapped in a damp cloth and placed in a warm place, and after three days they can be planted in the ground.

Leeks respond well to fertile soil rich in humus and grow well on neutral loams with good aeration and drainage. The place should be sufficiently lit and windless.

The area for planting leeks must be prepared in advance, preferably in the fall. Approximately 5.5 kg of organic matter (manure) is added to the soil. per sq.m. earth, dug up and harrowed. In the spring, mineral fertilizers are applied and you can begin to form the beds.

The best precursors for leeks are tomatoes, beans, white and cauliflower, and tuber crops.

Sprouted leeks, ready for planting, in the second ten days of May.

Before planting in open ground, the leaves of the seedlings are shortened slightly; these actions will contribute to the rapid adaptation of the young leek to a new location, better rooting and development of the stem.

For better survival, some gardeners recommend dipping the roots of leek seedlings into a special solution made of clay and rotted manure (mixed in equal parts), and then begin planting in the ground.

Leek seeds are sown in small beds, and it is better to plant seedlings in pre-prepared holes, up to 12 cm deep. The bottom of the hole is lined with rotted organic matter, then the leek is planted, holding the seedling vertically, filling the hole almost to the top, lightly compacting it and watering it. The depth of the hole for leek seedlings largely depends on the height of the plant itself; do not allow lodging, but also do not push the lower leaves into the ground.

Leeks are planted in several ways:

Double-row (with a width between seedlings of 10-15 cm and no more than 35 cm between beds) and multi-row (several beds with a width of 25-35 cm and a distance between seedlings of up to 10 cm)

Experienced gardeners recommend growing leeks in narrow beds to reduce the consumption of usable space; they grow well between rows of root vegetables or strawberries.

To grow strong leek seedlings you need to follow some tips:

• For your convenience, when sowing leek seeds, use peat tablets or small containers with enriched soil.

• In order for the plant to develop quickly, water the seedlings with a weak compost solution and liquid mineral fertilizers once every two weeks throughout the entire period of growing seedlings.

• For better development of the onion root system, as well as thickening its stem, the tops of young seedlings should be trimmed every week.

• As soon as your seedlings have gained three full leaves, 13 cm long, and the stem width is close to a centimeter, feel free to plant the plant in open ground. In the next 7-9 weeks, the required growth will be achieved.

Leeks in cooking

This product is not very widespread in our country. Despite this, the variety of dishes with onions is quite large, and Western nutritionists recommend adding it to all dishes, replacing onions.

Leeks can be pickled and dried. However, it is preserved quite poorly - long-term storage still spoils its gastronomic qualities, so it is not worth trying. But if dried, it will last longer. Traditionally, dried leeks are ground and used as a seasoning.

Mediterranean cuisine is not complete without leeks - there they completely replace onions. There are also dishes where the plant is the main ingredient - baked or stewed onions with meat, casseroles with pasta and minced meat, stews with vegetables.

For baby food, doctors also recommend sticking to leeks rather than onions. Children often do not like the pungent, repulsive taste of onions, but the sweet taste of leeks does not cause unpleasant associations.

Using leeks: why you can’t eat the green part of the vegetable

The Onion family is best known to us for its onions, which are widely used in cooking. But at the same time, some housewives completely undeservedly do not pay attention to its relative - the leek, which is in no way inferior to its brother in taste and benefits, and, moreover, they often do not even know what part of the leek they eat and how it is used.

Appearance of leek

Externally, the vegetable is similar to its aforementioned relative - onions. However, there is a difference in them - the leek does not have the usual appearance of a bulb, but ends in a thick stem called a “leg”. Summer varieties are distinguished by the longest and thinnest “leg,” while winter varieties are short and thick.

The color of the underground “leg” has a white-silver tint, which is why this type of onion is called pearl.

The ground part consists of bright green flat feathers that can reach a length of one and a half meters.

Useful composition and possible harm

This type of onion is a storehouse of useful vitamins and minerals that increase human immunity, as well as an excellent means of promoting weight loss. So, the main vitamins it contains are:

1. B1 (thiamine) - normalizes the functioning of the cardiovascular, nervous and digestive systems, stimulates brain activity;
2. B2 (riboflavin) - converts fats and carbohydrates into energy, strengthens the immune system, increases hemoglobin;
3. B9 (folic acid) - improves memory, slows down aging, prevents the formation of blood clots;
4. C (ascorbic acid) - improves immunity, improves metabolism, strengthens blood vessels;
5. E (tocopherol) - normalizes blood circulation, restores damaged tissue, stabilizes hormonal levels, rejuvenates cells;
6. PP (nicotinic acid) - dilates blood vessels, stimulates the gastrointestinal tract, promotes the removal of toxins, and reduces blood sugar levels.

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The presence of the listed vitamins in the body will help to resist seasonal diseases or cope with an existing disease, as well as simply strengthen the immune system, normalize the functioning of internal organs, and improve the condition of nails, hair and skin.

As for the beneficial minerals that this variety of the Onion family contains, we can highlight potassium, magnesium, iron, phosphorus, sodium and calcium.

The presence of these minerals has a beneficial effect on the stable functioning of the body, improving metabolism, strengthening the bone system and overall well-being.

In addition, the existing diuretic and choleretic effects stimulate cleansing of the body .

And thanks to its low calorie content (only 34 kcal per 100 grams!), this miracle vegetable becomes an excellent assistant for those who want to lose weight; in combination with physical activity, it also helps speed up metabolism and reduce hunger.

Thus, having in its arsenal a huge list of useful substances, this type of onion is often used to prevent or treat anemia, arthritis, colds, atherosclerosis, nervous tension, diseases of the gastrointestinal tract, as well as other common diseases.

Consumption restrictions

Although leeks contain an abundance of beneficial qualities, they should not be overused.

The daily norm for a healthy person is 100−200 grams.

In addition, you should pay attention that when boiled, stewed, or fried, onions have the most gentle effect on all body systems, but eating the vegetable raw has some limitations.

So, onions are not recommended for eating raw:

1. For nursing mothers - mother's milk acquires an unpleasant odor, which is why children may refuse it;
2. People suffering from diseases of the gastrointestinal tract and duodenum;
3. People who are allergic to nickel.

How to choose and use correctly

For many, it remains a mystery which part of the leek can be used and whether the green part of the leek can be eaten. Once people try one, they usually lose all interest in this variety of the Onion family.

That's right - green leaves are used extremely rarely and only on young shoots; they are too tough and are unlikely to add charm to the dish.

However, you shouldn’t throw them away - green shoots are used in cooking.

Popular varieties of onions for open ground

When thinking about what part of the leek is eaten, you should remember that , which forms the so-called false stem and false bulb, as well as young green leaves, is eaten

The white stem has a pleasant and unusual taste, different from onions.

The absence of bitterness and amazing aroma will add a special taste to any dish, regardless of the method of its preparation, and will not leave anyone indifferent.

Before cooking, the stem must be thoroughly washed in running cold water, as soil or sand may remain on the shoots.

At the same time, since the false onion consists of fibers, pieces of soil may also remain between them, so the onion should be cut lengthwise and washed thoroughly between the leaves. You can eat leeks in almost any form - raw, boiled, fried, and also as an addition to salads, sauces and snacks.

What to do with green leaves

Despite the fact that green shoots are very tough and are not eaten on their own, experienced housewives have found interesting and useful uses for them.

The dried leaves are often used in a bouquet garni , a bunch of dried herbs that may consist of basil, bay leaves, parsley, rosemary and other herbs used as a flavoring.

While preparing the dish, the bouquet garni should be placed in the pan and removed shortly before the end of cooking.

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This bouquet gives the dish a unique pleasant aroma and corresponding taste that will be remembered and loved for a long time.

Culinary ideas

For beginners who are still unfamiliar with the taste of this type of onion and who are at a loss as to where to add leeks, it is recommended to start using them in food with the simplest steps - for example, by replacing onions in vegetable dishes, for example, in stews.

It will also be easiest to prepare salads - for this you should use white stem and young green shoots in combination with celery, cauliflower, parsley and a dressing of lemon juice, olive or other vegetable oil.

For example, you can prepare a simple salad, for which you only need to cut the white leg into thin rings, separate them with your hands, add a grated green apple, lemon juice and season with olive oil.

Having tasted the amazing taste and aroma of this vegetable, you can start using it in hot dishes - omelettes, pies, casseroles, soups, sauces.

You can try making soup with dumplings using a very easy recipe.

To do this, carefully washed onions need to be cut into rings, stewed in a small amount of water or broth and, adding water, add dumplings to the soup.

For gourmets and lovers of the unusual, you can offer a recipe with stuffing.

The filling can be at your discretion; the classic one is meat - minced meat combined with pre-boiled rice and fried onions and carrots. The leek should be washed and the white stem divided into leaves.

Next, each of the leaves is stuffed with meat filling and rolled into a tube. Simmer in a frying pan in sour cream for about 20 minutes over medium heat.

A few tips to help you cook successfully:

1. It is better to cut the core from the stem, as it is quite tough;
2. When frying, you should pay attention not to color, but to softness. Soft onions are ready.
3. The sauce becomes thicker by adding a small amount of starch diluted with cold water.

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How to choose a fresh vegetable

The key to a delicious dish is the right ingredient. Key points to pay attention to when buying greens in a store or market:

1. The season for harvesting vegetables begins towards the end of summer, in August;
2. A clearly defined bulb and a rounded base indicate the age of the shoot and, accordingly, its rigidity;
3. Give preference to plants with a long white part - the product promises to be tender, fresh and properly grown;
4. The presence of a flower arrow is a reason not to buy this specimen.

Use in medical nutrition

In medicinal tables, leeks are most often prepared into purees and pureed soups using stems and bulbs.

1. For migraines and headaches, they even prescribe vegetable salads for breakfast, which will include leek stem.
2. When restoring metabolism and treating obesity, onions are used as one of the ingredients in salad, which also includes celery and cauliflower. Salads with it are seasoned with lemon juice.
3. A smoothie made from leek, celery and carrot juice is useful for restoring the nervous system, sound sleep and detoxifying the body.
4. People use leek in combination with lemon and honey to fight colds.

What to remember

1. Leeks are suitable for preparing almost any dish.
2. This is a versatile vegetable that has a delicate and piquant taste.
3. Dishes and recipes with leeks are not difficult to prepare.

Leeks or “Pearl onions” are one of the richest vegetables in vitamins and nutrients. It contains vitamins C, E, PP, all B vitamins, provitamin, as well as fiber and protein. Not every vegetable can boast of such a composition. According to your taste, it can completely replace regular onions. In addition, if you store the vegetable correctly, you can get vitamins for the entire winter season. To do this, you need to know how to store leeks correctly.

Types of leeks by ripening time

Breeders have developed more than a dozen varieties of leeks. According to the degree of ripening, there are 3 main varietal categories:

1. Early ripening. From the moment of planting the seeds to biological ripeness, it takes from 90 to 130 days.
2. Mid-season. The ripening period increases and amounts to 140-165 days.
3. Late ripening. Ripening time is 175-200 days.

Early variety of leek

Early varieties are popular among summer residents. The harvest ripens in the summer, around the third ten days of August. It is advisable to consume the early crop fresh, since the vegetable does not have any shelf life. Early ripening varieties are characterized by a thin stem. The edible white leg has a slightly pungent taste and delicate aroma, reaching a height of 30-35 cm.

On a note! Early varieties are also called summer varieties; they are stored for about 3-4 weeks. They can be sown in a greenhouse or open ground.

Mid-season varieties are grown in gardens until mid-autumn. If the region is southern, then the harvest can be postponed until November. It has been noted that the medium-ripening crop can withstand frosts down to -10°C. The stems of the plant are thicker in diameter than those of early varieties, approximately 4-5 cm. The white trunk grows up to 30 cm in length, the leaf part - up to 65 cm. It is rational to plant middle and early varieties in the North and West of Russia so that the plant has time to fully ripen .

Late ripening leeks

Late-ripening or autumn-winter varieties are distinguished by a thick short stem, the length of which is from 12 to 15 cm. A bluish waxy coating appears on the leaves. The crop can be stored all winter at temperatures from -1 to 1°C and air humidity of about 75%. The plant is buried in sand or cleaned and wrapped in film. In the southern regions, late leeks are planted for an early spring harvest.

Several preparation features

Leeks are unpretentious and almost always produce a good harvest, but few know how to keep them fresh for a long period. It should be specially prepared for long-term storage, taking into account the following features:

• the harvest is harvested around the end of September or beginning of October;
• slight frosts are not dangerous for leeks, but it is advisable to collect them before the first frost;
• during the collection process, the bulbs must be carefully dug out and not pulled out;
• after harvesting, the roots must be trimmed without damaging the bottom of the bulbs;
• feathers can be harvested throughout the growth period.

To ensure storage of leeks throughout the winter, they are cut into small pieces (rings or strips) and frozen. Also, chopped onion rings can be dried in the oven and later used as seasonings.

Attention! After freezing, leeks do not lose their taste and medicinal qualities. It is better to freeze it in small portions.

How to store it correctly?

There are two most common varieties - Carantan and Bulgarian. They can be distinguished by the size of the stem. Leeks grown in autumn and spring are most useful.

Its bulbs should be snow-white, the length of the white bulb is no more than 7 cm. The leaves are strong, dark green. The lower part should be elastic, but not woody, then when cooked the plant will emit a pleasant aroma.

There should be no flower stalks, much less new bulbs, in the center of the plant. This indicates that the plant is already multiplying, which means it is not young and will be tough and tasteless when cooked.

To preserve the leek longer, you can place it in the refrigerator, but you should not wash it before doing this, otherwise it will lose its juice and aroma through evaporation.

Its aroma can be absorbed by other products, so it is better to place the leek in cellophane or wrap it loosely in cling film. You should not freeze it, as there will be no beneficial properties left after this.

Tips and tricks

We offer several tips that will reveal the secrets of preparing and storing leeks.

• The tastiest onions are young ones, so buy stems about 4 cm thick.
• Place it in the refrigerator for storage, unwashed, in a plastic bag. If the onion is wet, you must first dry it by placing it on a paper towel. In this form, the vegetable can be stored for about a week.
• If you need to boil the onion, first chop it and then cook in salted water for at least 5 minutes. To prepare onion puree, boil it for 10 - 15 minutes.
• Since the middle of the stem is tough, chefs recommend cutting it out.
• When frying with other vegetables, focus not on the rosy color of the onion, but on its structure. Ready leeks are always soft.
• Beat off the onion stem with the side surface of the knife, then the rings will easily separate from each other when cutting.
• To reduce cooking time, use leeks pre-cut into slices and frozen in the refrigerator. There is no need to defrost, just add it to the dish that is being cooked on the stove.

Leeks are a unique member of the onion family. Thousands of people have appreciated this product. Include leek in your daily diet and stay healthy.

To learn how to prepare a delicious leek dish, watch the following video.

Leeks are not as popular in our kitchen as their relative, onions. It's a pity! It was served to the table of the rich back in Ancient Egypt, Greece and Rome. This vegetable was considered to have a more refined taste than onions and garlic. In addition, it was famous for its beneficial qualities.

Nowadays, we somehow bypass this king of vegetables and underestimate its properties. We rarely see it on store shelves, and vegetable growers practically do not supply it to food markets. And the reason here is that we know little about this plant and do not know how to cook it. Therefore, let's figure out why this vegetable is useful and what are the ways to use it in cooking.

What part of the onion to eat?

Despite the fact that the total height of the plant reaches one and a half meters, only the white-green stem is prepared for food purposes. This part of the leek is the most aromatic, tender, and has a pleasant bitterness. Its taste is similar to the usual green onions with a hint of garlic.

The hard green part is not eaten, but is used in cooking for flavor. To do this, hard leaves are crushed into strips of 3-5 cm and mixed with other herbs. For example, a bunch of leek leaves, rosemary, celery and parsley is added to soups or main courses 5-10 minutes before they are ready. But before chopping, the leaves are separated from each other and washed thoroughly, since there may be soil or insects inside.

On a note! Another way to process the product is soaking in cool water. After 10-15 minutes, the bitterness of the stem will decrease by another third.

The edible part is used for salads, meat or fish dishes. The vegetable is consumed fresh, stewed, fried or boiled, eaten as an independent dish and added to the main dish.

Edible part of the plant

How leeks differ from the more common onions:

• Taste. Leeks are more tender and softer than their onion counterpart
• The head of the onion is eaten, and the stem of the leek is eaten.
• Leeks contain more vitamins

Light and humidity for a rich harvest

Many gardeners, when growing leeks, are faced with the fact that almost all varieties are rather finicky plants to care for. Its basis is considered to be two important processes: maintaining soil moisture and good lighting.

Despite the fact that some hybrids are quite cold-resistant during the active period of their life, especially when the plant is still very young, sharp gusts of cold wind can be destructive for a rich harvest. The optimal temperature for good onion development is from 18 to 25 degrees during the daytime and from 10 to 15 at night.

The soil should always be loose and moderately moist. Weeds can take away the vitality of a leek, but it is very difficult to avoid their appearance. You need to keep an eye on them and clean them constantly.

Hilling and mulching leeks is the basis for the formation of a long white stem, so this is as important as timely watering

You can feed with mineral and organic fertilizers several times throughout the season. Seedlings are fertilized twice during the entire period of their formation. To do this, use a solution of potassium chloride (20 grams per 40 grams of superphosphate). The first fertilizing after transplanting into open ground should be done within a month.

It is important to use special onion mixtures for this. After 21 days, you can add a solution of mullein or chicken droppings; some use it to spray the plant

The development of leeks in the first year of life proceeds very slowly than during the period of seed formation; it is considered a good “neighbor” for fast-growing vegetables such as onions, carrots, parsley and others. This “neighborhood” prevents the soil from stagnating, and at the same time helps to avoid large distances between seedlings. While the leek is developing, the carrots are already ripening, we harvest them, thereby freeing up space for the further development of the onion. Many gardeners resort to such a “companionship” of plants in order to reduce the area for planting and obtain an aesthetic appearance of the site.

Possible harm and contraindications

Eating leeks in some cases can lead to negative effects. The main contraindications are as follows:

• allergic reaction (to nickel and food),

• disorders of the gallbladder and liver in acute form,

• children under one year of age,

• stage of exacerbation of urolithiasis,

• individual intolerance,

• acute pathology of the stomach.

The product is also not recommended for breastfeeding. There will be no harm from the plant, but the taste of the milk will greatly deteriorate. Pregnant women can include leeks in their diet, as the vegetable contains a large amount of folic acid, which helps in the proper formation of the baby's organs. Excessive consumption of the product may result in headaches and intestinal disorders.

Leeks have not only beneficial properties, but also contraindications. Doctors stipulate for which diseases vegetation is not recommended for consumption and can cause pain.

Acute phase of the following diseases:

• gastritis;
• pancreatitis;
• ulcer;
• urolithiasis disease;
• inflammation of the liver and gallbladder;
• increased stomach acidity.

Your doctor will tell you how to eat leeks correctly and in what quantities. When any of the diseases is in remission, it is advisable to eat the crop in heat-treated form.

During the growth stage, oxalates, that is, salts of oxalic acid, accumulate in the stems. In excess, the substance has a negative effect on health; their content is especially dangerous if you have kidney disease. If there are stones in the organ, then diuretic products provoke their movement, which is undesirable. In this case, the vegetation is eaten with caution and in small quantities.

If you have diarrhea, you should also limit its consumption so as not to irritate the intestinal mucosa. If there is an allergic reaction (redness, itching, shortness of breath, etc.), then the product is excluded from the diet for at least six months.

How to cook leeks: what part do you eat and how to use them?

Regular onions, both green and onions, have long been an integral part of our kitchen. Without onions, it is unthinkable to prepare most of the most common dishes. But leeks are much less known.

You can rarely see it in stores, and it is not very popular among summer residents and gardeners. And it’s completely in vain - it is used in many cuisines because of its unusual taste and considerable benefits. But we'll come back to this later.

First, let's tell you more about the preparation.

What part of the onion should I eat?

You can often meet people who are frankly disappointed in leeks after trying them once. They claim that his greens are too hard and even cooking cannot make them more tender. Alas, these people made a serious mistake, which led to the emergence of such an opinion.

After all, you don’t need to eat greens or onions, like other varieties of onions. The tender white part is eaten, which sits deep in the ground, replacing the bulb itself. In addition to this, a small lower part of the green feathers is eaten, and then only from young shoots. Connoisseurs use only the white part.

It needs to be washed thoroughly, especially if the leek is grown on sandy soil. Otherwise, sand will creak on your teeth during lunch, which will not please your household. You can not only rinse, but also soak the white shoots for half an hour, then rinse again. Only after this can you start cooking.

The white part has a surprisingly subtle and unusual taste - something between regular green onions and garlic. Very aromatic, it will add a special flavor to any dish, regardless of whether it was fried, boiled, stewed or used for serving.

The green leaves are very hard. They are not eaten at all in any form. After all, even finely chopped feathers remain tough when cooked for a long time and can ruin any dish. But many people feel bad about throwing away the gorgeous green top, and have found interesting uses for it.

What to do with green feathers?

As mentioned above, they cannot be eaten due to their harshness. But just because you can't eat them doesn't mean they're useless in cooking.

Experienced chefs often use a bouquet garni - a bunch of dry grass tied with thread. Its composition can be different, depending on the preferences of the cook: parsley, bay leaf, basil, tarragon, celery roots, rosemary and much more. You can also add green leek leaves here.

Bouquet garni is most often used when preparing soups. During cooking, the bunch is lowered into the pan and removed shortly before the end, saturating the dish with a pleasant aroma.

As you can see, benefits can be gained even from foods that are not edible. So, when you decide to cook a dish with leeks, do not be lazy to collect their feathers and dry them, so that in a few days, weeks or months you can please your loved ones with a familiar dish with an unusually refined and rich aroma.

Use in cooking

Now we’ll tell you how to use leeks so that they reveal the whole bouquet of flavors and aromas.

First of all, it can be eaten fresh. Some people eat the sprouts as a snack, simply dipped in salt, but most people prefer to add it to salads with fresh vegetables.

True, only a young stem is suitable for this, until it hardens. Secondly, you can add the chopped product to almost any dish that uses regular onions.

The white part of the leek shoot can be used in casseroles, pies, soups and any other dishes.

But still, this is a more “noble” product than a simple onion. And thanks to its subtle and rich aroma, it can easily complement dishes that are atypical for our cuisine.

For example, if you chop leeks and make mustard-egg sauce, you can serve the resulting dish as an unusual cold appetizer.

Stew leeks with cherry tomatoes, beans and garlic and an unusual but very satisfying vegetable stew is ready.

Mix finely chopped leek with cod fillet, potatoes and Parmesan - you get an excellent filling for a layer cake that will impress even the most picky gourmets.

As you can see, the scope of application of leeks is simply huge. Need more detailed recipes? We'll get back to them a little later. But first, we’ll tell you why it’s worth enriching your diet with it.

Benefits of leeks

It is eaten in different parts of the Earth - Europe, Asia, Africa and America. Why? Because many chefs make sure that their dishes are not only tasty, but also healthy. And leeks are just perfect for this.

The list of vitamins and minerals that make up the plant is quite extensive. There are vitamins B1, B2, C, E and PP.

This is a real find in the spring, when vitamin deficiency weakens the immune system and you urgently need to strengthen the body so that it effectively resists any diseases.

In addition, they contain a large amount of potassium, which makes leeks an excellent diuretic. It is also rich in calcium, magnesium, phosphorus and sodium.

Leeks are very useful for people who want to lose weight. On the one hand, it has an extremely low calorie content - only 33 kcal per 100 grams. On the other hand, it speeds up metabolism, allowing you to quickly lose excess weight during physical activity.

In general, the list of diseases that you need to add leeks to your diet to get rid of or prevent is quite extensive. We list only the main ones:

• anemia (anemia),
• arthritis,
• atherosclerosis,
• inflammation of the urinary tract,
• oncological diseases,
• cold,
• upper respiratory tract diseases,
• myopia.

Of course, the product is not a panacea, but its beneficial qualities are undeniable. It is best to consume young sprouts fresh - this will allow you to get the maximum benefit. But even after boiling, stewing or frying, when leeks lose some of their beneficial properties, they still remain a real find.

Are there any restrictions?

However, in everything you need to know when to stop. And you shouldn’t eat kilograms of a healthy product. This can significantly increase stomach acidity and even lead to gastritis. If you use leeks regularly and a lot, your blood pressure also increases.

Women during the lactation period are especially advised to limit the consumption of fresh product or even refuse it - milk may acquire an unpleasant odor for several days, and the child will not want to eat it.

Use in folk medicine

The use of leeks, according to folk medicine, allows you to achieve good results. In addition to the benefits described above, it will be useful to remember a few additional recipes.

Are you tormented by boils or the site of a gadfly or bee sting? Grind the white part of the leek into a paste (you can use a blender or a simple grater), apply to the wound, cover with film and tie with gauze for several hours. The swelling will go away quickly, and the pus will drain out.

Even a severe sore throat can be cured in two to three days if you gargle with leek juice every day.

It also helps with more serious diseases, such as pneumonia. Conventional inhalation is used here. The onion needs to be finely chopped or grated, put in a jar and inhaled in steam. But for each new inhalation it is advisable to use a fresh portion - the old one quickly loses its beneficial properties.

Delicious and simple recipes

Finally, we’ll tell you how to cook leeks and give a couple of recipes that will impress even picky gourmets. If you want to make a sophisticated and unusual soup, vichyssoise is the way to go. Take:

• leek – 500 g,
• onion – 1 piece,
• potatoes – 6 pcs.,
• chicken broth – 1 l,
• butter – 50 g,
• cream – 200 ml,
• salt, pepper - to taste.

Melt butter in a thick-bottomed saucepan and fry finely chopped onions. Add chopped leek and fry for another 5 minutes. Pour in the broth and throw in the chopped potatoes. When it is cooked, remove the potatoes and leeks with a slotted spoon and grind them in a blender. Return to the pan and pour in the cream. Bring to a boil and get a very light and tasty puree soup.

Many people will like a light salad. For it you will need:

• leek – 700 g,
• green peas – 500 g,
• potatoes – 5 pcs.,
• eggs – 4 pcs,
• pickled cucumbers – 4 pcs.,
• mayonnaise, green onions, salt.

Boil eggs and potatoes, cool, peel and chop finely. Cut the leek into rings and mash a little to make it more tender. Chop the cucumbers. Mix all ingredients, season with mayonnaise and add salt if necessary. Sprinkle chopped green onions on top and serve.

Surely these dishes will allow you to make a real splash in any culinary society - even the most spoiled gourmet will appreciate their delicate and unusual taste.

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Source: https://agronomam.com/ovoshhi/luk/sorta-03/kak-ispolzovat-luk-porej.html

A little history

It is believed that leeks came from the Mediterranean, and were especially loved by the ancient Romans. Nero preferred to eat it with butter; such a mixture, according to the emperor, gave a special timbre and strength to his voice. And Marcus Valerius Marcione, an ancient Roman singer of the pre-Christian era, dedicated epigrams of his composition to leeks, in which he praised its healing properties. Leeks are widely used in cooking in America and Western Europe, but in the last decade they have confidently taken their place on our table.

Leek is a biennial plant of the Allium family, similar in appearance to green onions, which we simply grow on the windowsill, but with thicker stems, it is grown on a feather. Externally, the plant resembles garlic; the stem and leaves have a similar shape, but are significantly larger in size. And just like garlic, leeks are used everywhere in food and for treatment. The main value is the white part of the stem, which does not have a round head, but only thickens towards the bottom. Green stems can be eaten while they are young, after which they become tough and practically unusable. Plants may differ slightly in appearance: winter onions are characterized by a short, thick stem, while summer onions are characterized by an elongated and thin stem.

The white part of the leek contains up to 24% dry matter, the leaves - up to 17%. This type of onion is rich in vitamins C, B1, B2, PP, minerals (K, Ca, P) and trace elements (zinc, manganese, selenium). From 100 g of product our body can get 40 kcal. Leeks are also convenient to store; they can be dried, frozen, or canned.

For dietary nutrition, this type of onion is valuable due to its low (compared to onions) content of essential oils. It has almost all the beneficial and healing properties of onions, and can be eaten by people with gastrointestinal disorders.

Onion fritters

To prepare we will need:

• 1 kilogram of leeks;

• 200 grams of cottage cheese or feta cheese;
• 300 grams of potatoes;
• 120 grams of vegetable oil;
• 2 eggs;
• 50 or 70 grams of flour or breadcrumbs;
• fresh parsley - to taste;
• ground black pepper - to taste;
• salt - to taste.

1.Finely chop the onion. It should be simmered in vegetable oil, covered with a lid. Then remove from heat and cool.

2.Pre-boil the potatoes and puree them. Grate the cheese or mash the cottage cheese. Add potatoes and cheese (cottage cheese) to the onions. Also add raw eggs, chopped parsley and ground black pepper. Mix everything.

3. Form small cutlets with your hands, dip them in breadcrumbs or flour. Place in a frying pan and fry until golden brown. Pancakes can be served in different ways. For example, with sour cream or pickles, it will also be a very tasty addition to broth or boiled pork, meat, fish.

Several preparation features

Leeks are unpretentious and almost always produce a good harvest, but few know how to keep them fresh for a long period. It should be specially prepared for long-term storage, taking into account the following features:

• the harvest is harvested around the end of September or beginning of October;
• slight frosts are not dangerous for leeks, but it is advisable to collect them before the first frost;
• during the collection process, the bulbs must be carefully dug out and not pulled out;
• after harvesting, the roots must be trimmed without damaging the bottom of the bulbs;
• feathers can be harvested throughout the growth period.

To ensure storage of leeks throughout the winter, they are cut into small pieces (rings or strips) and frozen. Also, chopped onion rings can be dried in the oven and later used as seasonings.

Attention! After freezing, leeks do not lose their taste and medicinal qualities. It is better to freeze it in small portions.

Salad with eggs and leeks

Ingredients:

• 300g leek feathers;
• 5 eggs;
• sour cream or mayonnaise of your choice;
• dill to taste;
• salt to taste.

1. To prepare this salad, you should take fresh onions. They should be washed thoroughly, cut into small pieces, salted and mashed.

2. Boil the eggs in advance, peel and cut them. Add to onions.

3.Also put mayonnaise or sour cream in the salad bowl and stir.

4.Chop the dill to taste and sprinkle on the salad. All is ready. By the way, you can eat it by spreading it on bread.