Through

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

Through-onion or the so-called. leek is a member of the onion family, but its aroma is much more refined, delicate and sweet than that of ordinary onion. Originating in the Mediterranean region and Asia, leeks have been cultivated for more than 3,000 years and have long been popular in Europe.

European chefs ironically call leeks "the asparagus of the poor." Asparagus is actually a distant relative of leeks and belongs to the same plant family Lilies.

The wild one through is a different variety of leek. It is much smaller in size, close to small species of arpadzhik or young shallots. Unlike ordinary onions, wild leek has a very strong aroma and taste.

History of leeks

Leek has been valued since the time of the ancient Egyptians, Greeks and Romans, who spread its taste throughout Europe. In Egypt, when Pharaoh Cheops wanted to show his gratitude, he gave various gifts, including 100 bundles of leeks. Leek was also present in the gifts offered to the gods of shadows and sleep.

He is one of the symbols of Wales, where every year on St. David's Day people decorate their hats with him. Legend has it that this saint ordered Welsh soldiers to wear their helmets to distinguish themselves from the enemy in battle with the Saxons. Most probably the plant appeared in Bulgaria even before the Turkish slavery, because some murals show vegetables that look very much like leeks. For the people of Wales, leeks are a symbol of strength, masculinity, the will to win battles. On this day, people are required to prepare dishes with leeks, and some even decorate their homes with it.

Composition of leeks

Leek is a good source of dietary fiber, as well as folic acid, calcium, potassium and vitamin C. It is rich in vitamin B1, B6, copper, magnesium, it lacks any fat. It contains more protein than onions, and its essential oils contain sulfur. It also contains sugar, carotene, phosphorus and iron.

Types of leeks

Leek is divided into two main groups, depending on the season and the length of the stem:

Winter leek - grows from November to April and has thick and large heads. It belongs to the so-called European group, which is widely grown in the countries of Northern, Western and Central Europe. Winter leeks are very cold-resistant.

Summer leek - grows from May to June. It is fine and brittle, has much lower cold resistance and shelf life. Most summer varieties of leeks are smaller than winter.

Selection and storage of leeks

Leek is available year-round in most markets, but its peak season is from September to the end of April. Leek usually sold in links. When buying it, it is necessary to choose the one that is offered unpackaged, as well as its roots and dark green leaves are not cut, as this is a prerequisite for a longer shelf life.

Packed in plastic wrap through is at greater risk of rot. When choosing leeks, care should also be taken to have a clean, white bulb, at least two to three inches of white and hard, firm, dark green tips. It is also necessary to choose the younger one throughbecause it has a more delicate aroma and texture. It is better to choose a thinner leek, with a cylindrical shape, rather than one that is large and swollen.

It is necessary to avoid this through, which has seeds, as they are a prerequisite for the fact that its inside will be firmer and unpleasant in taste.

Leek emits an aroma that can be absorbed by other foods in the refrigerator, so it is better to store it before cooking by wrapping it in plastic wrap, which will retain odor and moisture. Also, leeks should not be washed or chopped before storage.

Depending on how fresh the leek is, after purchase, in addition to the refrigerator, it can be stored in other dark and cool places from five days to two weeks. Cooked leeks are also stored in the refrigerator, should be covered and can be used within one to two days. It is not appropriate to store leeks by freezing or canning.

Cooking leeks

The taste of leeks is considered to be more refined than that of ordinary onions. Leek is a main ingredient in the famous French soup Vichy. This is one of the types of onions that are used in almost all dishes with fresh vegetables, as it is practically available all year round.

It is used raw in salads, and in Bulgarian cuisine it is widely used as a filling in pies, some types of onions and greens, kebabs and various winter salads. Leek goes well with onions, rice, meat and cheese.

Benefits of leeks

Easier processed by the body than ordinary onions, leeks have laxative, antiseptic, diuretic and antiarthritic properties. Leek is said to be an extremely powerful antioxidant that successfully fights free radicals.

Experts recommend consuming leeks as a preventive measure against stomach cancer. Leek dilutes the blood, preventing the formation of clots. It is extremely suitable for conditions such as diabetes, chronic bronchitis, infections and atherosclerosis. It is also recommended for colds.

The benefits of eating leeks do not end there. It strengthens the body's resistance; maintains water balance; makes skin smoother and healthier; supports muscle activity; helps wounds heal faster.

If you add leeks to your dinner, it will help you lose weight. This is due to the fact that leeks are high in water, minimal in carbohydrates and high in fiber. In addition, it will provide you with useful nutrients and minerals such as iron, potassium, manganese, magnesium. It is also useful in anemia. It is good to be consumed with vegetables and lighter foods.

Leek improves digestion because it contains prebiotics. They contribute to the easy and proper absorption of food by the body. If you eat it at dinner, on the other hand, it guarantees restful sleep without stomach problems such as bloating, gas and heaviness in the stomach.

Eat leeks against fluid retention. It contains sodium and potassium, which promote detoxification of the body and release of excess fluids.

Leek juice is recommended by folk medicine as an effective remedy for constipation. The night before bed drink 1 tsp. leek juice.

You can eat leeks if you feel severe mental or physical fatigue.

The healing properties of leeks extend to people suffering from gout. It has been proven to relieve the condition.

Leek promotes proper liver function and improves appetite.

If your job requires a lot of talking, singing and generally using the voice, eat leeks because it facilitates the work of the vocal cords.

It is believed that leeks have a beneficial effect on the skin by making it smooth and elastic, helping to heal wounds quickly.

Harm from leeks

Leek should not be consumed in pathological conditions of the kidneys, it is not recommended for people suffering from gastritis and ulcers. To kill the pungent taste of vegetables can be pre-blanched in boiling salted water.