Leek History

Leeks have long been treasured in Europe and the Mediterranean. Americans have just recently jumped on the leek bandwagon. Soups may be the most popular use of leeks, but new food combinations are bringing the leek more into the gourmet limelight. Leeks are readily available year-round in most markets these days, so if you haven't yet tried cooking them at home, it's time you enjoyed their subtle, sweet flavor.

Leek History

The leek, Allium porrum, is a member of the onion family, but the flavor is much more refined, subtle, and sweet than the standard onion. Thought to be native to the Mediterranean area and Asia, leeks have been cultivated for more than 3,000 years and have long been popular in Europe.

After the children of Israel left Egypt, leeks were one of the foods mentioned in the book of Numbers in the Bible as being greatly missed.

In France, the leek is known as poireau, which interestingly enough is also a derogatory term meaning "simpleton."

European chefs call leeks "poor man's asparagus." Asparagus is actually a distant relative of the leek, residing in the same Lily family as onions.

Although giant leeks do not make for great eating, Britain holds a yearly competition and awards a prize to the largest leek, which can range from 4 to 5 inches in diameter.

Wild leeks, also called ramps, are of a different variety. They are much smaller, more akin to small scallions or young shallots. Unlike the leek, they have a very strong aroma and flavor.

More about Leeks:

• Leek Cooking Tips and Hints
• How to Clean Leeks
• Leek Selection and Storage
• Leek Substitutions, Measures, & Equivalents
• Leek History
• Leek Lore and Legends
• Leek Health Benefits
• Leek Recipes
_{Leek Photo © 2007 Peggy Trowbridge Filippone, licensed to About.com, Inc.}