Behold Him – Mr. Leek

Leeks were already known in ancient Rome, Greece and Egypt. Emperor Nero supposedly "organized" a leek day for himself once a week. Even back then, people knew that leeks have healing properties.

Leeks have a spicy, oniony aroma. Thanks to greenhouse growing and imports they're basically available all year round, but right now is exactly when our bodies need vitamins the most, and it's also when leeks are the cheapest.

leek

The leek is a diet-friendly vegetable. It has only 24 kcal. It's rich in phosphorus, calcium and iron, and it also contains loads of vitamins, such as B vitamins, folic acid, PP, K, and also A and C, which are found mainly in the green part. So many of us make a big mistake by throwing away the green leaves of the leek, which are the most valuable!

The essential oils in leeks work like an antibiotic and help fight colds. Leeks also support the body's cleansing, which is why they're used for food poisoning, for example mushroom poisoning. What's more, leeks have antiseptic properties. For a cut or cracked skin, you should place a leaf from the white part on the wound and wrap it with a bandage. Other properties include improving blood circulation and stimulating lactation in nursing mothers. Leeks boost the body's immunity and are also used for urinary tract complaints and urinary stones. They're also an excellent aid in fighting fungi and bacteria in the stomach, which is why they have a cleansing effect and help with bloating and constipation. They also help in the fight against cholesterol by lowering its level in the body. They're recommended for older people as well, because they help combat vein changes and also help prevent varicose veins.

You can eat leeks on their own, as a "green" side for meat or fish dishes, for example together with celery, apple or carrots, or as an addition, a seasoning, for example in soups. I most often prepare leeks in salads (HERE), as a cream soup or in fish soup, as fritters, or as a raw salad of young leek with celery and apple. I also love fish braised with leeks in butter. Try it sometime, it's worth it. And of course, leeks must never be missing from the soup vegetable bundle (włoszczyzna) for soups and rosół (Polish chicken broth).

After cooking, the flavor of leeks is sweetish and delicate, so soups and fritters, or leeks in a tart, are "accepted" even by children, including the smallest ones (apparently they can be served from the age of 7 months). Leeks go great with nutmeg, bay leaf, thyme, parsley, curry and paprika powder.

Phew, that's a lot! I was surprised myself at how little I knew about its properties, but I'm also happy that the leek is a vegetable I like and use often. I hope I managed to win you over to it at least a little. To make it easier and more enjoyable to "get leeks into your diet," I decided to organize a leek cooking event called "Pora na pora" (a pun: "Time for Leeks"). Details soon. I hope that at least a few bloggers will want to take part, and that we'll put together at least a small archive of recipes featuring this wonderful vegetable.

While preparing this text I used the Poradnik zdrowia (health guide), Botanikus and the wonderful book "Das neue Kochbuch durchs Jahr," published by Stiftung Warentest.