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Garden Leek "Columbus" (Zwitserse Reuzen)
European leek "Columbus" ("Zwitserse Reuzen") for summer harvest.
Leeks were once bred from wild onions native to the Mediterranean region. They resemble giant green onions, but have a richer flavor and aroma.
A distinction is made between winter leeks (with short and thick stems) and summer leeks (with long and thin stems).
However, in both cases, only the lower (white and tender) part is eaten: in winter leeks, it is boiled or stewed (it is too tough raw), and in summer leeks, it can be cut into thin half rings and added to a salad.
Like onions and garlic, leeks were widely cultivated during the time of the Egyptian pharaohs, and a little later, the ancient Greeks and Romans enjoyed them.
There is reliable evidence that it brought no less joy to the English in the early Middle Ages (afterwards, references to it in English sources almost disappear). Historians believe that between the sixteenth and eighteenth centuries, leeks simply went out of fashion...
Unlike the fastidious aristocrats (whose inconsistency in tastes and affections is hardly capable of surprising anyone), commoners continued and continue to eat it with pleasure...
Leeks are unpretentious, grow in any climate and are quite nutritious, forming the basis of a quite decent dinner for a poor family: it is not for nothing that they have been called "Asparagus for the poor" (which characterizes human snobbery more than the taste of the leek itself).
Leeks are much more tender than regular onions or shallots, so they are most often used in dishes that require a delicate onion flavor and aroma.
Most recipes recommend using only the white part of the leek stem (this doesn't mean you should discard the coarser green leaves).
Some cookbooks recommend using both white and green leaves for soups.
In this case, the green leaves should be chopped very thinly and added immediately, or stewed in a small amount of water.
Leeks are added to soups, salads, and stuffed.
Leeks pair well with all types of meat and fish. They can be used to make fillings for vegetable and mushroom pies and pasties.
Leeks are added to soups and vegetable dishes, and served as a side dish with meat and poultry. They are best blanched in salted boiling water for about 10 minutes.
If you cut the stem lengthwise, you will get neat leaves in which you can wrap and then bake any kind of minced meat - from cheese to meat.
All varieties of leeks have a characteristic and easily recognizable refined and delicate taste.
Leeks are great in pies, meat, vegetable and other casseroles, stewed in cream and sautéed in butter in combination with other vegetables.
(both as a separate dish and as a side dish).
Leeks are so excellent in soups and broths that they have rightfully earned their title: "The King of Onion Soups."
Leeks were once bred from wild onions native to the Mediterranean region. They resemble giant green onions, but have a richer flavor and aroma.
A distinction is made between winter leeks (with short and thick stems) and summer leeks (with long and thin stems).
However, in both cases, only the lower (white and tender) part is eaten: in winter leeks, it is boiled or stewed (it is too tough raw), and in summer leeks, it can be cut into thin half rings and added to a salad.
Like onions and garlic, leeks were widely cultivated during the time of the Egyptian pharaohs, and a little later, the ancient Greeks and Romans enjoyed them.
There is reliable evidence that it brought no less joy to the English in the early Middle Ages (afterwards, references to it in English sources almost disappear). Historians believe that between the sixteenth and eighteenth centuries, leeks simply went out of fashion...
Unlike the fastidious aristocrats (whose inconsistency in tastes and affections is hardly capable of surprising anyone), commoners continued and continue to eat it with pleasure...
Leeks are unpretentious, grow in any climate and are quite nutritious, forming the basis of a quite decent dinner for a poor family: it is not for nothing that they have been called "Asparagus for the poor" (which characterizes human snobbery more than the taste of the leek itself).
Leeks are much more tender than regular onions or shallots, so they are most often used in dishes that require a delicate onion flavor and aroma.
Most recipes recommend using only the white part of the leek stem (this doesn't mean you should discard the coarser green leaves).
Some cookbooks recommend using both white and green leaves for soups.
In this case, the green leaves should be chopped very thinly and added immediately, or stewed in a small amount of water.
Leeks are added to soups, salads, and stuffed.
Leeks pair well with all types of meat and fish. They can be used to make fillings for vegetable and mushroom pies and pasties.
Leeks are added to soups and vegetable dishes, and served as a side dish with meat and poultry. They are best blanched in salted boiling water for about 10 minutes.
If you cut the stem lengthwise, you will get neat leaves in which you can wrap and then bake any kind of minced meat - from cheese to meat.
All varieties of leeks have a characteristic and easily recognizable refined and delicate taste.
Leeks are great in pies, meat, vegetable and other casseroles, stewed in cream and sautéed in butter in combination with other vegetables.
(both as a separate dish and as a side dish).
Leeks are so excellent in soups and broths that they have rightfully earned their title: "The King of Onion Soups."
