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Leeks
Scientific Name: Allium ampeloprasum
Family:
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Although Linnaeus considered it a "good species," today the Leek is commonly believed to be a variety (porrum) known only in cultivation, of Allium ampeloprasum, a species with all its different varieties widely spread throughout the Mediterranean region, in stony and arid terrains. Some types are believed to be native to some small Mediterranean islands, such as the melitense, typical of Malta, and the hemisphericum, typical of Lampedusa. It is thought by some botanists to be a cultivated variety of oriental garlic. The cultivated leek is generally a biennial plant. During the second year in the spring following the period of vegetative winter growth, it produces a large flowering scape, up to 3 feet in height, which bears on its top a beautiful globose inflorescence. Several cultivars are known: among them the Monster of Carentan, the very long winter (Paris), the very big Roen leek, the long Mezieres, Giant of Verrieres and Broad London. The ancient Egyptians and the Romans used a perennial form of leek and it is said that the Emperor Nero ate leek soup every day to make his voice sonorous and clear for delivering orations, as the leek was believed to help the vocal cords. Ancient authorities, Camerario for one, showed that the plant, before reaching the present state of development, used to have a clearly distinct bulb, while now the bulb of Allium porrum is much less pronounced. The leek was cultivated all over France, particularly in Arras during the Middle Ages, and is still very popular there, while in Italy it is grown and valued only in the north, particularly in Piedmont and Lombardy. The leek is a vegetable for fall-winter-spring consumption, very good as an ingredient for soups and as a stewed side dish. Its nutritive value is modes (2% protein, 7% carbohydrates, traces of fats), but it is good from the dietetic point of view (although slightly indigestible for some) chiefly for its antiseptic and diuretic properties. It is an excellent appetizer when made into a quiche with narrow bacon slices rolled around each leek. [Bianchini, Francesco, Corbetta, Francesco, Pistoia, Marilena, The Complete Book of Fruits and Vegetables, United States Translation: Crown Publishers, New York, 1976; Originally published in Italy as I Frutti della Terra, Arnoldo Mondadori Publisher, Italy, 1973]