Leek is a vegetable with valuablenutritional, he alth and slimming properties. Grown on the bed, it ripens from the end of summer, throughout the autumn, and harvesting can be continued in winter. It is therefore an excellent vegetable for the winter, which is low in fresh vegetables and fruit. Learn exactly allproperties of the seasonand its possible applications. We suggest whatcultivating leek in the gardenand whatvarieties of leekare worth sowing on the plot.
Leek - Allium ampeloprasum
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What does leek look like?
Leek (Allium ampeloprasum)is a biennial plant that forms a short, light stem with Ein. heel and dark green, long, flat leaves that can grow up to about 0.5 m in height. In the second year of cultivation, the leek produces 1-2 m high inflorescence shoots, ending with white or white-pink flowers gathered in spherical umbels.Leek is grown as an annual plantto use, apart from the edible onion, also its long, tightly packed leaves.
Garlic is quite closely related to leek (both plants belong to the genus garlic - Allium). This close relationship with garlic, known for its he alth properties and bactericidal and fungicidal properties, makes it worth finding outwhether the properties of leek are equally valuable
Leek - nutritional properties
Leek is a low-calorie vegetable(only 29 kcal per 100 g of plant) providing mainly carbohydrates (about 6 g of carbohydrates), some protein (2.2 g) and even negligible amounts of fat (0.3 g) but a noteworthy amount of fiber (2.7 g).
Leek also contains vitamins A, C, E, K, B vitamins and folic acid.The minerals provided when consuming leek are calcium, iron, magnesium, potassium, sodium and zinc. It is worth emphasizing here thatleek contains a lot of iron(2.10 mg per 100g of fresh leek), so more than red beet, famous as a good source of iron. In order to improve iron absorption, it is recommended toeat fresh leek sprinkled with lemon juice
Leek is also a rich source of sulfur compounds , the so-called allicin, responsible for the aroma and sharp taste of this vegetable, but also its bactericidal properties.
This low-calorie vegetable rich in vitamins and minerals should be eaten raw as an ingredient in salads and salads, the leek of which clearly sharpens the taste.Leek can also be eaten after cooking , and its best known use is as a vegetable addition to soup. Leek is also a good addition to meats and sauces.
Leek can be eaten fresh and cooked
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Leek - healing properties
Leek as a medicinal plantwas known already in antiquity. Due to its high iron contentleek is used in the treatment of anemia . It is an important component in the diet of people suffering from anemia.
Like garlic,leek supports the immune system , stabilizes blood sugar levels and has a bactericidal effect. Here is a valuable note for people who would like to take advantage of these he alth properties of leek, but do not like its sharp taste -young leeks harvested in the initial stage of cultivation(even when breaking seedlings) are much more delicate in taste.
Leek juice and syrup can be used to treat catarrh of the upper respiratory tractand as an expectorant, recommended in the case of persistent cough.We prepare the syrup faster by rubbing the white part of the leek on a fine-mesh grater and mixing with the same amount of honey. Then you need to boil it and strain it through a fine strainer. After cooling down, drink from 3 to 5 tablespoons a day (children 1 teaspoon a day).
Leek healing propertiesin traditional folk medicine used in arthritis and rheumatism by preparing compresses from the leaves of this vegetable. They were also helpful in disinfecting and accelerating wound healing.
Currently, as an aid in the treatment of rheumatic diseases, it is recommendedpreparation of leek leaf pulp , which improves the blood supply to tissues and minimizes pain. In order to prepare such a compress, the white part of the leek is rubbed on a very fine-mesh grater, and then the resulting pulp is smeared on gauze and applied to the rheumatic pain area.
Leek - slimming properties
We have already mentioned that leek is low in calories.Therefore, it can be consumed by people who care about a slim figure.The slimming properties of leek are emphasized by the fact that the sulfur compounds contained in it stimulate digestionConsuming leek accelerates metabolism, has a diuretic and cleansing effect. All this makesleeks worth consuming in a slimming diet , cleansing and detoxifying the body, and also aimed at lowering the level of bad cholesterol.
Remember, however, thatleek increases flatulence and is not recommended for pregnant women and people who have problems with heartburn, gastric hyperacidity or ulcersA very important note here, as some sources recommend pregnant women to eat leek as a source of folic acid. Unfortunately, due to the possibility of causing gas, it is not the best source of folic acid for mothers-to-be.
Ripe leeks on a vegetable patch
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Leek - growing in the garden
Leek does not have high soil requirements . However, it has high water requirements (proper water supply significantly increases the yield and its quality), therefore it performs best on moist soils.
Leek is a plant with a strong root system , but most of the roots are relatively shallow. Only single roots penetrate deeper layers of soil, especially structural ones, with regulated air-water relations (even up to 90 cm deep). It reacts positively to deep soil cultivation (so-called subsoiling), which significantly improves the cultivation conditions.
The pH of the soil in leek cultivation can vary from pH 5.8 to 6.5 . As a rule, leek is grown 2-3 years after manure. Leek clearly reacts unfavorably to fertilization with fresh manure, especially in conditions of moisture deficit.
When preparingthe stand for leek cultivation , get rid of the weeds and loosen the soil to the depth of one spade.The leek seeds are sown in March under cover (gives a greater yield) or in April directly into the ground. The distance between the rows should be about 30 cm, and between the plants in a row about 10 cm. Sowing depth 1 cm.
Leek seedling production takes 8 to 16 weeksand it is planted in the period from May to July, but it is better to plant older seedlings than very young ones (pencil-thick stems).
In the vegetable patchleek can be grown together with carrots and parsley for an early bunch harvest , as well as with radish or lettuce. It is best if these vegetables are grown in the row spacing of the season. Parsley planted next to the leek protects it from the miniature leek, as this pest avoids the smell of parsley. Planting carrots next to the leek, on the other hand, is beneficial due to the stimulating effect of volatile oils secreted by carrots.
During the season of leek growth in the bedsthe soil between the rows should be watered and loosened.
Leek - collection and storage
During harvest, pry the leek with a pitchfork and carefully pull , then remove the yellowed outer leaves and shorten the roots and remaining leaves. You can eat the very young leeks obtained when breaking the seedlings (they have a very delicate flavor then).
Leeks ripen from August to SeptemberDuring this period, they can be harvested for direct consumption. They reach full maturity only in late autumn. They mature for a long time, but then are also suitable for consumption for a long time.For winter use, harvesting is carried out in the seasonbefore the first heavy frosts, in November. The plants obtained in this way can be stored over the winter at a temperature close to 0 ° C in a box in the basement or in an inspection area, covered with damp sand or pitted.
The most resistant leek varietiesmay remain in even all winter long. Of course, for the winter, the beds need to be covered with e.g.agrotextile. The post-winter harvesting of the season can be carried out in March and April, before the plants start to grow and sprout inflorescences in the spring.
Cut the roots of the collected leeks and shorten the leaves
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Recommended varieties of leek
Leek 'Bluvetia'- early variety intended for an early bunch harvest, as well as summer and spring. Dark blue-green leaves with a contrasting white pseudo-stem 20 to 25 cm long.
Leek 'Haksa'- medium early variety, with a long and concise pseudo-stem, dark green leaves. He can stay in the field until the end of November. Aromatic variety. Recommended for direct consumption and processing. It can be grown from seedlings (higher yields) or from sowing directly into the ground.
Leek 'Arkansas'- variety wintering in the field. It forms a stiff, thick, supposed stalk, approx.25 cm long and long, blue-green, raised leaves. Suitable for harvesting in autumn, winter and spring. It develops flower shoots late and after wintering it can be harvested in spring until mid-May.
Leek 'Tango'- late variety (harvested up to 200 days after sowing) intended for autumn harvest. It creates a thick pseudo-stem about 25 cm long and long, dark green leaves. A fertile variety with versatile use.
Leek 'Forrest'- season variety ideal for late autumn and spring harvest, characterized by high frost resistance. Leek Forrest has fleshy and aromatic leaves with an intense blue-green color.
Potop-quality leek seedsvisit our guide. We have found for our readers the best varieties for amateur garden and allotment cultivation.
