Leek
A cousin of the onion, king of winter soups and vinaigrette.
- Season: September, October, November, December, January, February, March, April
- Peak season: November, December, January
- Botanical family: Amaryllidaceae
History
Native to the Near East, the leek was grown by the Egyptians and loved by the Roman emperor Nero, who ate it to improve his voice. It became the emblem of Wales. In the Middle Ages, it was so common in France that it was called “poor man’s asparagus”.
Origin and growing regions
French leeks are grown in cool, deep soils:
- Pays de la Loire (around Nantes)
- Normandy (Manche)
- Hauts-de-France
- Brittany
Benefits
The leek is light and comforting:
- Very low in calories: About 30 kcal/100 g.
- Fibre: Including inulin, good for gut flora.
- Vitamin B9: Mostly in the green part.
- Potassium: Helps fluid balance.
Varieties
- Bleu de Solaise: Winter leek with bluish leaves, frost-hardy.
- Monstrueux de Carentan: Short, thick shaft, from Normandy.
- Baby leek: Thin and tender, in spring.
- Perennial leek: Grows back by itself year after year.
Zero waste
- Storing: In the crisper, wrapped in a damp tea towel: 1 to 2 weeks.
- Freezing: Washed and sliced, raw: up to 6 months. Cook it straight from frozen.
- Nothing goes to waste: The green part flavours soups and stock. The little roots, fried, make crisps.