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{{Use dmy dates|date=April 2022}}
{{Infobox Cultivar
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|image=Leek on white background - 0947.jpg
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{{nutritionalvalue
| name = Raw leeks, bulb & lower leaves
| water = 83 g
| kJ = 255
| protein = 1.5 g
| fat = 0.3 g
| carbs = 14.15 g
| fiber = 1.8 g
| sugars = 3.9 g
| calcium_mg = 59
| iron_mg = 2.1
| magnesium_mg = 28
| phosphorus_mg = 35
| potassium_mg = 180
| manganese_mg = 0.481
| vitC_mg = 12
| thiamin_mg = 0.06
| riboflavin_mg = 0.03
| niacin_mg = 0.4
| pantothenic_mg = 0.14
| vitB6_mg = 0.233
| folate_ug = 64
| vitA_ug = 83
| betacarotene_ug = 1000
| lutein_ug = 1900
| vitE_mg = 0.92
| vitK_ug = 47
| source_usda = 1
| note = [https://fdc.nal.usda.gov/fdc-app.html#/food-details/169246/nutrients Link to USDA Database entry]
}}
==Etymology==
Historically, many [[scientific name]]s were used for leeks, but they are now all treated as cultivars of ''A. ampeloprasum''.<ref name="WCSP_294972">{{Citation |contribution=Allium ampeloprasum |title=World Checklist of Selected Plant Families |publisher=[[Royal Botanic Gardens, Kew]] |url= http://apps.kew.org/wcsp/namedetail.do?name_id=294972 |access-date=2013-02-01}}</ref> The name
==
Leeks must be grown in soil that is loose and drained well; they can be grown in the same regions where onions can be grown.<ref name="Peter2006"/> Leeks may be seeded directly, but are more typically sown at high density in seed-beds before being transplanted into the field. This happens at 12 weeks, when they have reached the thickness of a pencil.<ref name="Allium crop science">{{cite book |last1=Rabinowitch |first1=Haim D. |last2=Currah |first2=Lesley |title=Allium crop science: recent advances |date=2002 |publisher=Cabi Publishing |location=Wallingford |isbn=0851995101 |pages=431–458}}</ref>
The optimum temperature for growth is around {{convert|20|C|F}}. Leeks are more cold-tolerant than other cultivated ''Allium'' species and can be produced year-round in Europe. They tolerate standing in the field for an extended harvest, which takes place up to 6 months from planting.<ref name="Iannotti2014">{{cite book|author=Marie Iannotti|title=The Timber Press Guide to Vegetable Gardening in the Northeast|url=https://books.google.com/books?id=aaDxAgAAQBAJ&pg=PA186|date=25 February 2014|publisher=Timber Press|isbn=978-1-60469-595-3|pages=186–}}</ref>
Leek [[cultivar]]s may be treated as a single [[cultivar group]], e.g. as ''A. ampeloprasum'' 'Leek Group'.<ref name=Brew08>{{Cite book |last=Brewster |first=James L. |year=2008 |title=Onions and other vegetable alliums |edition=2nd |location=Wallingford, UK |publisher=CABI International |isbn=978-1-84593-399-9 }} p. 30</ref> The cultivars can be subdivided in several ways, but the most common types are "summer leeks", intended for harvest in the season when planted, and overwintering leeks, meant to be harvested in the spring of the year following planting. Summer leek types are generally smaller than overwintering types; overwintering types are generally more strongly flavored. Cultivars include 'King Richard' and 'Tadorna Blue'.{{Citation needed|date=March 2021}}▼
===Pests and diseases===
Leeks suffer from insect pests, including the [[thrips]] species ''[[Thrips tabaci]]'' and the [[leek moth]].<ref name="TheunissenLegutowska1991">{{cite journal|last1=Theunissen|first1=J.|last2=Legutowska|first2=H.|title=Thrips tabaciLindeman (Thysanoptera, Thripidae) in leek: symptoms, distribution and population estimates|journal=Journal of Applied Entomology|volume=112|issue=1–5|year=1991|pages=163–170|issn=0931-2048|doi=10.1111/j.1439-0418.1991.tb01042.x|s2cid=83916407}}</ref><ref>{{Cite journal|last1=Mason|first1=P.g.|last2=Appleby|first2=M.|last3=Juneja|first3=S.|last4=Allen|first4=J.|last5=Landry|first5=J.-F.|date=2010-07-01|title=Biology and Development of Acrolepiopsis assectella (Lepidoptera: Acrolepiidae) in Eastern Ontario|url=http://www.bioone.org/doi/abs/10.4039/n10-026|journal=The Canadian Entomologist|volume=142|issue=4|pages=393–404|doi=10.4039/n10-026|s2cid=85817953|issn=0008-347X}}</ref> Leeks are also susceptible to leek rust (''[[Puccinia allii]]'').<ref name="Peter2006">{{cite book|author=K. V. Peter|title=Handbook of Herbs and Spices|url=https://books.google.com/books?id=4iNSAwAAQBAJ&pg=PA370|date=25 August 2006|publisher=Elsevier Science|isbn=978-1-84569-171-4|pages=370–371}}</ref> Damage from thrips is greatest when under water stress in hot, dry weather. In these conditions, insect reproduction occurs quickly while plant growth is slowed. Thrips can be controlled by chemical pesticides and by intercropping with legumes or other plants.<ref name="Allium crop science" />▼
==Varieties==
▲Leeks suffer from insect pests including the [[thrips]] species ''[[Thrips tabaci]]'' and the [[leek moth]].<ref name="TheunissenLegutowska1991">{{cite journal|last1=Theunissen|first1=J.|last2=Legutowska|first2=H.|title=Thrips tabaciLindeman (Thysanoptera, Thripidae) in leek: symptoms, distribution and population estimates|journal=Journal of Applied Entomology|volume=112|issue=1–5|year=1991|pages=163–170|issn=0931-2048|doi=10.1111/j.1439-0418.1991.tb01042.x|s2cid=83916407}}</ref><ref>{{Cite journal|last1=Mason|first1=P.g.|last2=Appleby|first2=M.|last3=Juneja|first3=S.|last4=Allen|first4=J.|last5=Landry|first5=J.-F.|date=2010-07-01|title=Biology and Development of Acrolepiopsis assectella (Lepidoptera: Acrolepiidae) in Eastern Ontario|url=http://www.bioone.org/doi/abs/10.4039/n10-026|journal=The Canadian Entomologist|volume=142|issue=4|pages=393–404|doi=10.4039/n10-026|s2cid=85817953|issn=0008-347X}}</ref> Leeks are also susceptible to leek rust (''[[Puccinia allii]]'').<ref name="Peter2006">{{cite book|author=K. V. Peter|title=Handbook of Herbs and Spices|url=https://books.google.com/books?id=4iNSAwAAQBAJ&pg=PA370|date=25 August 2006|publisher=Elsevier Science|isbn=978-1-84569-171-4|pages=370–371}}</ref>
▲Leek [[cultivar]]s may be treated as a single [[cultivar group]], e.g., as ''A. ampeloprasum'' 'Leek Group'.<ref name=Brew08>{{Cite book |last=Brewster |first=James L. |year=2008 |title=Onions and other vegetable alliums |edition=2nd |location=Wallingford, UK |publisher=CABI International |isbn=978-1-84593-399-9 }} p. 30</ref> The cultivars can be subdivided in several ways, but the most common types are "summer leeks", intended for harvest in the season when planted, and overwintering leeks, meant to be harvested in the spring of the year following planting. Summer leek types are generally smaller than overwintering types; overwintering types are generally more strongly flavored. Cultivars include 'King Richard' and 'Tadorna Blue'.{{Citation needed|date=March 2021}}
==Cuisine==
▲[[File:Leek-Sauté.JPG|thumb|150px|Fresh leek sautéing]]
Leeks have a mild, onion-like taste. In its raw state, the vegetable is crunchy and firm. The edible portions of the leek are the white base of the leaves (above the roots and stem base), the light green parts, and to a lesser extent, the dark green parts of the leaves. The dark green portion is usually discarded because it has a tough texture, but it can be sautéed
Leeks are typically chopped into slices 5–10 mm thick. The slices
* Boiling turns it soft and mild in taste. Whole boiled leeks, served cold with [[vinaigrette]], are popular in France,<ref>{{Cite book |last=Mongrain-Dontigny |first=Micheline |url=https://books.google.com/books?id=a9AoEAAAQBAJ&dq=poireau+a+la+vinaigrette&pg=PA52 |title=Les grands classiques de la cuisine d'ici |date=2016-11-16 |publisher=Guy Saint-Jean Éditeur |isbn=978-2-89758-209-8 |pages=52 |language=fr}}</ref> where leeks are nicknamed ''asperges du pauvre'' 'poor man's asparagus'.
* Frying leaves it crunchier and preserves the taste.
* Raw leeks can be used in [[salad]]s, doing especially well when they are the prime ingredient.
* In [[Turkish cuisine]], leeks are chopped into thick <!--presumably, original word was "big"--> slices, then boiled and separated into leaves, and finally filled with a filling usually containing rice, herbs (generally parsley and dill), onion, and black pepper. For [[sarma (food)|''sarma'']] with [[olive oil]],<ref>{{cite web|url=http://www.takvim.com.tr/Yemek/Diger/2013/01/02/zeytinyagli-pirasa-sarmasi|title=Zeytinyağlı Pırasa Sarması|publisher=Tavkim}}</ref> currants, pine nuts, and cinnamon are added, and for ''sarma'' with meat,<ref>{{cite web|url=http://www.turkish-media.com/yemektarifleri/viewrecipe.php?id=859&ord=id&asc=DESC|title=Etli Pırasa Sarması|publisher=Turkish Media}}</ref> minced meat is added to the filling. In Turkey, especially ''[[zeytinyağlı]] pırasa'' (leek with olive oil), ''ekşili pırasa'' (sour leek), ''etli pırasa'' (leek with meat), ''pırasa musakka'' (leek ''[[musakka]]''), ''pırasalı börek'' (''[[börek]]'' with leek), and ''pırasa köftesi'' (leek
* [[Papet Vaudois]] consists of boiled leeks and potatoes. It is the emblematic dish of the [[Canton of Vaud]].<ref name=Beuret>{{cite web |language=French |author=Michel Beuret |title=Les origines mystérieuses du papet vaudois |trans-title=The mysterious origins of Papet Vaudois |url=https://wp.unil.ch/allezsavoir/les-origines-mysterieures-du-papet-vaudois/ |publisher=[[University of Lausanne]] |date=January 24, 2013 |access-date=19 February 2023}}</ref>
* ''Keftikas de Prasa,'' or leek patties, are a staple of [[Sephardic Jewish cuisine]] and are served on holidays such as [[Rosh Hashanah|Rosh HaShana]] and [[Passover]].
[[File:Čušpajz od poriluka u loncu.jpg|thumb|190px|Leek soup cooking in [[Croatia]]]]
Leeks are an ingredient of [[cock-a-leekie soup]], leek and [[potato]] soup, and ''[[vichyssoise]]'', as well as plain [[leek soup]].
Because of their symbolism in [[Wales]] (see below), they have come to be used extensively in that country's cuisine. Elsewhere in Britain, leeks have come back
==Nutrition==
Raw leek (bulb and lower leaves) is 83% water, 14% [[carbohydrate]]s, 1% [[protein (nutrient)|protein]], and contains negligible [[fat]] (table). A {{convert|100|g|oz|frac=2|adj=on}} reference amount supplies {{convert|255|kJ|kcal}} of [[food energy]]
==Historical consumption==
The [[Hebrew Bible]] talks of {{Lang|he|חציר}}, identified by commentators as leek, and says it is abundant in Egypt.<ref>Glantz, ''Animal and plant life in the Torah, חי וצומח בתורה'', p. 204</ref>{{full|date=April 2023}} Dried specimens from archaeological sites in [[ancient Egypt]], as well as wall carvings and drawings, indicate that the leek was a part of the Egyptian diet from at least the second millennium [[BCE]]. Texts also show that it was grown in [[Mesopotamia]] from the beginning of the second
Leeks were eaten in [[ancient Rome]] and regarded as superior to [[garlic]] and [[onions]].<ref name="sanderson">{{cite book |editor1-last=Prance |editor1-first=Ghillean |editor2-last=Nesbitt |editor2-first=Mark |last1=Sanderson |first1=Helen |last2=Renfrew |first2=Jane M. |date=2005 |title=The Cultural History of Plants |publisher=Routledge |page=121 |isbn=0415927463}}</ref> The 1st century CE cookbook ''[[Apicius]]'' contains four recipes involving leeks.<ref name="sanderson"/> Raw
==Cultural significance==
[[File:Schuch Still life.jpg|thumb|''Still life with leeks'' by [[Carl Schuch]] ([[National Museum, Warsaw]])]]
The leek is one of the [[National symbols of Wales|national emblems of Wales]], and it or the [[daffodil]] (in Welsh, the daffodil is known as "Peter's leek", ''Cenhinen Bedr'') is worn on [[St. David's Day]]. According to one [[Welsh mythology|
The leek has been known to be a symbol of Wales for a long time; [[Shakespeare]], for example, refers to the custom of wearing a leek as an
Alongside the other national floral emblems of countries currently and formerly in the Commonwealth or part of the United Kingdom (including the English [[Tudor Rose]], Scottish [[thistle]], Irish [[shamrock]], Canadian [[maple leaf]], and [[Indian lotus]]), the Welsh leek appeared on the [[coronation gown of Elizabeth II]].
Perhaps the most visible use of the leek, however, is as the cap badge of the [[Welsh Guards]], a battalion within the [[Household Division]] of the British Army.<ref name="Storl2016">{{cite book|author=Wolf D. Storl|title=A Curious History of Vegetables: Aphrodisiacal and Healing Properties, Folk Tales, Garden Tips, and Recipes|url=https://books.google.com/books?id=UpyTCgAAQBAJ&pg=PA155|date=14 June 2016|publisher=North Atlantic Books|isbn=978-1-62317-040-0|pages=155–}}</ref>
In Romania, the leek is also widely considered a symbol of [[Oltenia]], a historical region in the country's southwestern part
==Gallery==
<gallery
File:Double Leek Flower Head 2400px.jpg|Two blooming flower heads
File:Single Leek Flower Head 2000px.jpg|A largely spent flower head showing open flowers, as well as developing seed pods
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*[[Hatsune Miku]], whose character item, [[Scallion|Green Onion]], is often confused with a leek
*''[[Kurrat]]'', Egyptian leek
*[[Laukaz]], a [[rune]] that has been speculated to mean
*[[List of vegetables]]
*[[Loituma Girl]], also known as "Leekspin"
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