Cookbook:Leek: Difference between revisions
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[[Image:Shimonitanegi.jpg|thumb|right|200px|Japanese leek]] |
[[Image:Shimonitanegi.jpg|thumb|right|200px|Japanese leek]] |
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[[Image:Prei_winter_Farinto_geoogst.jpg|thumb|right|200px|winter leek]] |
[[Image:Prei_winter_Farinto_geoogst.jpg|thumb|right|200px|winter leek]] |
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Revision as of 14:51, 7 May 2006
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients | Basic foodstuffs | Vegetable
The leek is a vegetable related to onions, chives, and garlic. Also in this species are two very different vegetables: The elephant garlic (A. ampeloprasum var. ampeloprasum) grown for its bulbs, and kurrat which is grown for its leaves in Egypt and elsewhere in the Middle East.
Rather than forming a tight bulb such as the onion, the leek produces a long cylinder of bundled leaf sheaths which are generally blanched by pushing soil around them (trenching). They are generally considered to have a finer flavor than the common onion.
