What part of leek is eaten and how to cook it correctly

Leeks add a unique taste and aroma to meat, fish and vegetable dishes. The plant has medicinal properties due to its rich vitamin and mineral composition. The longer the product is stored, the higher the concentration of ascorbic acid in it.

The white tender part is used for food. Green feathers are often thrown away or added to soups and broths for flavoring and then removed. In this article we will tell you how to use leeks for culinary, medicinal and cosmetic purposes.

What is leek

Leek is a herbaceous plant from the genus Allium, subfamily Alliaceae. The birthplace of the culture is Western Asia. From there, onions spread to the Mediterranean countries, where they still grow wild (grape onions).

The plant has been cultivated since ancient times. Already in the times of Ancient Egypt, leek was considered one of the main vegetables. They knew about him in ancient Greece and Rome. In the Middle Ages it was grown throughout Europe. Drawings from that era make it possible to understand that the bulbs of plants of that time were more pronounced compared to modern ones.

Leeks are grown in Europe and North America. In Russia, the crop is cultivated on personal plots and on an industrial scale.

What does it look like

The bulb has an elongated cylindrical shape. The stem emerges from the middle part of the bulb. The leaves are linear-lanceolate, the cover has an oblong nose.

The peduncle is spherical. The perianth is white, less often pink, with rough leaves. The stamens are longer than the perianth.The flowering period begins in July, fruiting in August - September.

In the first year of vegetation, a root system is formed with a large number of long, flat leaves 40–60 cm long, arranged in the shape of a fan. The white false bulb is 10–12 cm long, 2–8 cm in diameter, and turns into a light green false stem about 80 cm high.

In the second year, an arrow up to 2 m high appears with seeds. The flowers are small, pink and white-pink, collected in an umbrella, covered with a cover. The seeds have three sides, wrinkled, similar in appearance to onion seeds. They remain viable for up to four years.

Leek is resistant to cold. With high hilling and insulation with sawdust or peat, the plant withstands winter in the regions of the middle zone. It is important that the winter be snowy. The culture loves moisture and grows well on loam and humus-rich soils. Clogged, clayey and light sandy soil, waterlogged and acidic soil are not suitable for growing leeks.

The plant reproduces by seeds. In the north and central regions of Russia, the seedling method is used. In the south, seeds are sown directly into open ground.

In the photo - leeks.

Composition and beneficial properties

Table of vitamin and mineral composition of 100 g of product.

Useful properties of leeks:

• removal of waste and toxins;
• normalization of the gastrointestinal tract;
• assistance in the breakdown of proteins and fats;
• normalization of metabolic processes;
• prevention of premature aging of the body;
• acceleration of cell regeneration;
• protection from harmful environmental influences;
• relaxation of the nervous system;
• relieving tension and fatigue;
• increasing immunity;
• strengthening bone tissue;
• normalization of the heart, kidneys and liver;
• regulation of water balance;
• preventing the development of anemia;
• maintaining hematopoietic and metabolic processes.

What part of the leek is eaten?

The edible part of the leek, used in winter, consists of a light green stem and a small white bulb.. The head and green part are cut off and discarded.

The white part has an amazingly subtle and unusual taste, reminiscent of both green onions and garlic. Fragrant leek adds a special flavor to dishes made from vegetables, meat and fish.

The edible part is thoroughly washed under running water, especially if the onion was grown on sandy soil, otherwise the grains will crunch on the teeth. Another way to rinse onions is to soak the white shoots for 30 minutes in clean water and then rinse again under the tap.

How to use the green part

Leeks are too tough, so they are not used for cooking. Even if the feathers are finely chopped and added to the soup at the beginning of cooking, they still will not become softer.

Professional chefs simply throw away the green part, but thrifty housewives have found a use for feathers with a rough structure. They are added to a bouquet garni - a bunch of herbs tied with culinary thread. The composition includes parsley, bay, basil, tarragon, celery, rosemary. The bunch is placed in the broth or soup at the beginning of cooking and taken out 10 minutes before the end of cooking. The bouquet imbues the dish with a unique taste and aroma.

Reference. The ancient Romans considered leek a delicacy and food for aristocrats. The product was added to meat and vegetable dishes.

How to use leek

Leeks are a versatile product. It is used in cooking, folk medicine and home cosmetology. We'll tell you what to do with it later.

Cooking recipes

Due to the delicate taste and the absence of buckwheat inherent in onions, fresh salads are prepared from leeks without prior scalding and soaking in vinegar. The product is good boiled, fried and stewed, does not lose its taste and is combined with fish, meat, poultry, vegetables and cereals. We offer several recipes for leek dishes that will delight even gourmets.

English onion soup

The dish has a rich creamy taste, light aroma of sage and garlic.

Ingredients:

• butter 82.5% - 20 g;
• olive oil - 2 tbsp. l.;
• sprigs of fresh sage - to taste;
• garlic - 5 cloves;
• red onion - 5 pcs.;
• white onion - 5 pcs.;
• leeks - 3 pcs.;
• salt, black pepper - to taste;
• broth (chicken or vegetable) - 2 l;
• baguette - 6-8 slices;
• hard cheese - 150 g;
• Worcestershire sauce - to taste.

Preparation:

1. Melt butter in a deep frying pan, pour in 2 tbsp. l. olive oil, add sage and garlic cloves. Cook for 1-2 minutes, stirring constantly.
2. Remove the garlic and sage and add onion sliced ​​into rings. Add salt and pepper, stir, cover and simmer for 40–50 minutes, stirring occasionally.
3. 20 minutes before the end of cooking, remove the lid to evaporate excess liquid. It should turn caramel color. If necessary, increase the cooking time.
4. Pour the broth into the pan, let it boil and cook without a lid for 15–20 minutes.
5. Cut the loaf into slices 1 cm thick, dry in a frying pan without oil or on the grill.
6. Pour the soup into plates or pots, add bread, grated cheese, and sprinkle with Worcestershire sauce.
7. Place in an oven preheated to 200°C. Bake until the cheese has melted.

Pasta with mushrooms, leeks and potato sauce

Unusual potato sauce makes the dish more satisfying. The presented products make a large portion for a company of several people.

Ingredients:

• pappardelle (noodles in the form of wide ribbons) - 500 g;
• leeks - 3 pcs.;
• potatoes - 3 pcs.;
• dry porcini mushrooms - 50 g;
• parmesan - 70 g;
• thyme - 3 sprigs;
• garlic - 3 cloves;
• olive oil - 3 tbsp. l.;
• butter - 20 g;
• black pepper, sea salt - to taste.

Preparation:

1. Peel the potatoes and boil in salted water. Then transfer to a bowl, do not drain the broth, it will be useful later.
2. Soak the mushrooms in hot water for half an hour or in cold water overnight. Drain the water into a separate container, rinse the mushrooms with running water.
3. Finely chop the garlic with a knife and lightly fry in a mixture of olive and butter.
4. Squeeze the mushrooms, chop finely and place in a frying pan with garlic, simmer for 20 minutes.
5. Cut the leek into rings, simmer some in butter in a separate frying pan, and send some to the mushrooms. Add thyme and pour in 50 ml of boiling water. Cook for 10 minutes.
6. Place potatoes and leeks in a blender bowl, pour in 100 ml of potato broth and beat until smooth. Add salt and pepper to taste, and add a little broth if necessary. The consistency of the sauce should resemble thick sour cream.
7. Stew mushrooms with leeks until cooked.
8. Grate Parmesan on a fine grater.
9. Boil the noodles in salted water al dente. Save the remaining cooking water.
10. Mix noodles, mushrooms in a saucepan, pour in potato sauce. When serving, sprinkle with Parmesan.

Use in folk medicine

Leeks are used to make home remedies. They eliminate the symptoms of acute respiratory viral infections and activate the body's defenses. The product contains a large amount of vitamin C, known for its strengthening properties.

The recipe for this folk remedy is simple. An arbitrary amount of onion is cut into rings and filled with natural bee honey. The classic recipe uses onions, which have a pungent smell and taste. Leek has no less benefit and is more suitable for this purpose due to its pleasant sweetish taste. Cold medicine is taken 4-5 times a day, 1 tbsp. l. and store no longer than 24 hours.

Leeks increase the secretion of saliva and gastric juice, improve appetite, and normalize the functioning of the liver and gall bladder. A decoction of green feathers has a mild laxative effect and relieves heaviness in the gastrointestinal tract. To do this, pour 200 g of leek into 200 g of boiling water and cook over low heat for 3-5 minutes. Then filter, cool to room temperature and drink 1 glass before bed.

Leek infusion binds and removes free radicals, regulates the functioning of the liver, stomach, prostate gland, and ovaries. To prepare the infusion, the following components are used:

• onion juice - 200 ml;
• leek juice - 100 ml;
• dry white wine - 500 ml;
• calendula (dried flowers) - 1 tsp;
• meadowsweet - 1 tsp;
• chamomile flowers - 1 tsp;
• yarrow - 1 tsp;
• St. John's wort - 1 tsp.

The herbs are mixed, onion juice and wine are added. Cover the container with a lid and leave in a dark place for 1 week. Next, the mixture is filtered through a sieve and the aromatic infusion is taken, 1 tbsp. l. half an hour before meals once a day.

In cosmetology

It has been scientifically proven that regular consumption of leek promotes increased collagen production. The skin of the face becomes elastic, tightened, and the network of small wrinkles disappears.

Onion puree is added to masks for combination and oily skin, hair and nail restoration products.

Leek relieves tension in the legs, softens corns and calluses. The puree is applied to the feet, plastic bags are pulled on, or the feet are wrapped in cling film and the paste is left overnight. In the morning, wash off the mass with warm water, treat the heels with pumice and apply a rich cream.

Onion pulp strengthens the nail plate and hair follicles. Hair acquires a natural shine, becomes stronger and denser. A mask of puree is applied to the roots of the hair, a bath cap is pulled on top, a towel is wrapped around the head and held for 40 minutes. Then the hair is washed with shampoo twice and your favorite mask or balm is applied.

Leek decoction is used to rinse hair. The feathers are poured with water, cooked for 15–20 minutes and left to brew for 3–4 hours. After rinsing, the hair is washed with shampoo. The product eliminates dandruff and regulates the secretion of sebum (sebum).

Selection rules

To select fresh leeks, pay attention to the following characteristics:

• absence of spots and contrasting shades on the white part;
• light and pure root;
• the length of the white part according to the quality standard is no more than 6 cm;
• stem diameter - 1.5 cm;
• matte surface without shine;
• absence of growths and compactions on the stems;
• the correct shape of the leg is cylindrical;
• there is no sticky residue, mucus or moisture on the surface.

Harm and contraindications

Leeks are not recommended for use if:

• allergies;
• disruption of the liver and gallbladder;
• diarrhea;
• urolithiasis;
• ulcerative lesions of the stomach and duodenum.

It is not advisable to give leek to children under one year of age. Women during lactation should refrain from consuming the product so as not to spoil the taste of the milk.

Excessive consumption of leek may cause headaches and intestinal dysfunction.

Conclusion

Leeks are a unique product with an extensive range of vitamins, micro- and macroelements. This determines the beneficial properties of the plant, its beneficial effect on the condition of internal organs, skin, nails and hair.

The white part has a delicate, sweetish taste, reminiscent of both young garlic and green onions. Green top is too hard to be used fresh form. Thrifty housewives tie feathers with thread and put them in first courses for flavoring; after cooking, they take them out.