Although garden leek is used as a vegetable all over the world, it’s not well known for its beneficial properties for human health.
Used plant parts
Leaf & stem.
October to February.
Main use: Appetite.
- Loss of appetite
- Bowel inflammation
- Spring fever
- Insect bites
- Inflammation of the stomach
|Species||Allium ampeloprasum L.|
|Cultivar group||Leek Group (other names are used, e.g. Porrum Group)|
|Cultivar||Many, see text|
|Nutritional value per 100 g (3.5 oz)|
|Energy||255 kJ (61 kcal)|
|Dietary fiber||1.8 g|
|Vitamin A equiv.|
|Pantothenic acid (B5)|
|†Percentages are roughly approximated using US recommendations for adults. |
Source: USDA FoodData Central
The leek is a vegetable, a cultivar of Allium ampeloprasum, the broadleaf wild leek. The edible part of the plant is a bundle of leaf sheaths that is sometimes erroneously called a stem or stalk. The genus Allium also contains the onion, garlic, shallot, scallion, chive, and Chinese onion. Three closely related vegetables, elephant garlic, kurrat and Persian leek or tareh, are also cultivars of A. ampeloprasum, although different in their uses as food.
From Middle English leke, leek, lek, from Old English lēac (“a garden herb, leek, onion, garlic”), from Proto-Germanic *lauką *laukaz (“leek, onion”), from Proto-Indo-European *lewg- (“to bend”).
Cognate with Dutch look (“garlic, leek”), Low German look, Look, German Lauch (“...