Leek

The stem base and leaf sheaths of the leek form a tightly closed, white to green-white shaft up to 8 cm thick and up to 40 cm long, with leaves that are broad, strong and green towards the top and separate from each other. The flavour is strongly spicy and aromatic.

Origin

Leeks are thought to originate from the Mediterranean countries and the Near East. The main cultivation areas are Germany, France, the Netherlands, Belgium, Turkey, Italy and Spain. The season is almost all year round - by August at the latest we will be able to get it again from our farmer Michi as usual.

Tipps
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Tips

Leeks should not be stored near aroma-sensitive products. The strong aromatic substances are transferred to butter, eggs, cauliflower, apples, pears and berries. Leeks have an expectorant effect on bronchial diseases.

Preparation

The white stem, cut into slices or strips, and sometimes 10-15 centimetres of the green leaf are eaten. It is mainly steamed or boiled and used as a vegetable garnish for meat dishes, in soups, stews, casseroles, salads, sauces, meat broth, etc.