Leeks (Allium ampeloprasum) are an ancient crop native to the eastern Mediterranean and Middle East region, although they quickly became popular across Europe after being introduced by Roman conquest [1]. Various wall carvings and drawings of leeks have been found at ancient Egyptian archaeological sites, indicating that they have been a part of the Egyptian diet from at least the second millennium BC. Various ancient texts also mention the abundance of leeks, including the Hebrew Bible. According to these ancient sources, leeks also appear to have been abundant in Mesopotamia as well during the same time. Leeks were also eaten in Ancient Rome, and were generally regarded as superior to both garlic and onion, which leeks are often compared with. In fact, raw leek was the favorite vegetable of the Roman Emperor Nero, who believed that it was beneficial to the quality of his voice [2].
Leeks grow best in loose, well-drained, pH neutral soil. Their optimum temperature for growing is around 68 degrees F or 20 degrees C. Because they are so cold tolerant, they can be grown in both the summer and the winter for different flavors and uses.
Growing Instructions for Leeks
CULTURE: Leeks prefer soils high in organic matter and fertility with a pH range of 6.2–6.8.
Transplant — in February—March, sow in flats 1/4” apart, 1/4” deep. Transplant to 1 1/2” plug flats when large enough to handle, or start in plug flats, thinning to one plant per cell. In late spring, when seedlings are approx. 8” tall and pencil-thick, transplant outdoors in holes dibbled 6” deep, 6” apart, in rows 24” apart. Leaves only need to extend 1–2” above soil surface. Do not firm soil; allow irrigation or rain to fill in the dibble hole.
Direct Seed — In early spring, sow 6 seeds/in., 1/4–1/2” deep, in rows 24” apart. Thin to 6” apart.
BLANCHING: During the growing period, hill the plants with soil 2–3 times, higher with each hoeing. This results in extra long blanched shanks and a larger edible portion. When using the dibble method, hilling is reduced or eliminated.
HARVEST: When plants have reached desired size, loosen with a spading fork and lift plant.
STORAGE: Wash leeks and store several weeks at near freezing in a humid cooler in boxes, or store in a root cellar with roots in moist soil/sand/peat mix.
DISEASES AND PESTS: Control onion thrips and onion maggots with fabric row covers, or pyrethrin. Prevent disease with crop rotation and sanitation.
Cultural Relevance of Leeks
Leeks contain a significant source of vitamin K, manganese, vitamin B6, folate, vitamin C, and iron.
Leeks have a mild onion-like taste, and can be eaten cooked or raw. The white base, the leaves above the stem, and the light green parts of the leek are edible, while the dark green portion is generally discarded due to its rough texture. However, this part is sometimes sauteed or added to stock for flavor. Depending on the dish, leeks can be boiled, fried, eaten raw, stuffed, or sauteed, in addition to other methods of cooking [2].
Middle Eastern Leek Recipes
Keftikas de Prasa, or "leek patties", are a staple of Sephardic Jewish cuisine and are often served on holidays like Rosh HaShana and Passover, to symbolize the coming of Spring. This dish is composed of the white part of leeks, eggs, pepper, garlic, and other spices, and is often baked in a tomato-lemon sauce.
Zeytinyagli Pirasa, or braised leeks, is a Turkish dish comprised of leeks, onions, salt, tomato, garlic, olive oil, and pepper, and it is generally served with a tasty yogurt sauce. This dish belongs to a specific class of Turkish foods called zeytinyağlı yemekler, which simply means "foods with olive oil".
Middle Eastern Leek Recipes
Keftikas de Prasa, or "leek patties", are a staple of Sephardic Jewish cuisine and are often served on holidays like Rosh HaShana and Passover, to symbolize the coming of Spring. This dish is composed of the white part of leeks, eggs, pepper, garlic, and other spices, and is often baked in a tomato-lemon sauce.
Zeytinyagli Pirasa, or braised leeks, is a Turkish dish comprised of leeks, onions, salt, tomato, garlic, olive oil, and pepper, and it is generally served with a tasty yogurt sauce. This dish belongs to a specific class of Turkish foods called zeytinyağlı yemekler, which simply means "foods with olive oil".