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

Leeks impart 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 recovered. In this article, we will show you how to use leeks for culinary, medicinal and cosmetic purposes.

What is leek

Leek is a herb from the genus Allium, subfamily Alliaceae. The birthplace of culture is Western Asia. From there, the onion spread to the Mediterranean countries, where it still grows wild (grape onion).

The plant has been cultivated since ancient times. Already in the days 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 plant bulbs of that time were more pronounced compared to modern ones.

Leek is grown in Europe, North America. In Russia, the culture 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 of the bulb. Leaves - linear-lanceolate, cover - with an oblong spout.

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

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

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

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

The plant propagates by seed. In the north and in the 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 useful properties

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

Useful properties of leeks:

• removal of toxins, toxins;
• normalization of the digestive tract;
• help in the breakdown of proteins and fats;
• normalization of metabolic processes;
• prevention of premature aging of the body;
• acceleration of cell regeneration;
• protection from the harmful effects of the environment;
• relaxation of the nervous system;
• relieving stress and fatigue;
• increased immunity;
• strengthening of bone tissue;
• normalization of the work of the heart, kidneys and liver;
• regulation of water balance;
• prevention of the development of anemia;
• maintaining the processes of hematopoiesis and metabolism.

What part of the leek is eaten

The edible part of the leek used in winter is a light green stem and a small white onion.... The head and green portion is cut off and discarded.

The white part has a surprisingly delicate and unusual taste, reminiscent of both green onions and garlic. Fragrant leek gives a special flavor to vegetables, meat and fish dishes.

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

How to use the green part

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

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

Reference. The ancient Romans considered leeks to be 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. What to do with it - we will tell further.

Culinary 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 in boiled, fried and stewed forms, 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 sage and garlic aromas.

Ingredients:

• butter 82.5% - 20 g;
• olive oil - 2 tablespoons l .;
• sprigs of fresh sage to taste;
• garlic - 5 cloves;
• red onions - 5 pcs.;
• white onions - 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, put sage and garlic cloves. Cook for 1-2 minutes, stirring constantly.
2. Remove the garlic and sage, put sliced ​​onion rings. Add salt and pepper, stir, cover and simmer for 40-50 minutes, stirring occasionally.
3. Remove the lid 20 minutes before the end of cooking to evaporate excess liquid. It should turn caramel in 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 1 cm thick slices, dry in a pan without oil or on the grill.
6. Pour soup into bowls or pots, put bread, grated cheese on a coarse grater, drizzle with Worcestershire sauce.
7. Send to an oven preheated to a temperature of 200 ° C. Bake until cheese is melted.

Pasta with mushrooms, leek 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:

• papardelle (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 branches;
• garlic - 3 cloves;
• olive oil - 3 tbsp l .;
• butter - 20 g;
• black pepper, sea salt - to taste.

Preparation:

1. Peel and boil potatoes in salted water. Then transfer to a bowl, do not drain the broth, it will still come in handy.
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. Chop the garlic finely with a knife and lightly fry in a mixture of olive oil and butter.
4. Squeeze the mushrooms, chop finely and put in a pan with garlic, simmer for 20 minutes.
5. Cut the leek into rings, stew some in butter in a separate pan, send some to the mushrooms. Add thyme and pour in 50 ml boiling water. Cook for 10 minutes.
6. Put potatoes and leeks in a blender bowl, pour in 100 ml of potato broth and beat until smooth. Add salt and pepper to taste, add a little broth if necessary. The consistency of the sauce should resemble thick sour cream.
7. Stew mushrooms with leek until tender.
8. Grate Parmesan on a fine grater.
9. Boil the noodles in al dente salted water. Save the water left after cooking.
10. In a saucepan, mix the noodles, mushrooms, pour in the potato sauce. Sprinkle with Parmesan cheese when serving.

Application in traditional 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 making a folk remedy is simple. An arbitrary amount of onions is cut into rings and poured 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 aftertaste. Cold medicine is taken 4-5 times a day for 1 tbsp. l. and store no longer than 24 hours.

Leeks increase the secretion of saliva and gastric juice, improve appetite, normalize the liver and gallbladder. A decoction of green feathers has a mild laxative effect, relieves heaviness in the digestive tract. To do this, 200 g of leek is poured over 200 g of boiling water and cooked over low heat for 3-5 minutes. Then filter, cool to room temperature and drink 1 glass before bedtime.

Leek infusion binds and removes free radicals, regulates the liver, stomach, prostate, 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. Close the container with a lid and insist in a dark place for 1 week. Next, the mixture is filtered through a sieve and a fragrant infusion is taken in 1 tbsp. l. half an hour before meals 1 time per day.

In cosmetology

It has been scientifically proven that regular consumption of leeks promotes increased collagen production. The skin of the face becomes elastic, tightened, 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. Mashed potatoes are applied to the feet, plastic bags are pulled or the legs are wrapped with cling film and the pulp is left overnight. In the morning, wash off the mass with warm water, treat the heels with pumice stone and apply a fat cream.

Onion gruel strengthens the nail plate and hair follicles. Hair gains a natural shine, becomes stronger and denser. A mashed potato mask is applied to the hair roots, a bath cap is pulled on top, a towel is wrapped around the head and kept for 40 minutes. Then the hair is washed twice with shampoo and a favorite mask or balm is applied.

Leek broth 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 removes dandruff, regulates the secretion of sebum (sebum).

Selection rules

When choosing fresh leeks, consider the following:

• lack of spots and contrasting shades on the white part;
• light and clean 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;
• lack of growths and seals on the stems;
• the correct shape of the leg is cylindrical;
• there is no sticky plaque, mucus and moisture on the surface.

Harm and contraindications

Leeks are not recommended for:

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

It is undesirable to give leeks to children under one year old. Women during lactation should refrain from using the product so as not to spoil the taste of milk.

With excessive use of leeks, headaches and bowel problems are possible.

Conclusion

Leeks are a unique product with a wide 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. The green top is too hard to be used fresh form... Thrifty housewives tie feathers with a thread and put them in the first dishes for flavoring, after cooking they take them out.