TASK 24 COMMODITIES "LEEK"

HISTORY OF LEEK

The Latin name for the leek is Allium porrum. The word Allium shows its relation to the onion family. Even so, onions are considered to be more harsh, or even low-brow. Leeks have a more upscale appeal. The flavor is thought to be more subtle and sweet than the average onion.

Although scientists are by no means certain, it is believed that leeks, like many herbs, are native to the Mediterranean area and possibly Asia Minor. Even though leeks have only recently become popular in the United States, they have been grown and used for cooking for more than 3,000 years in Asia and Europe.

It is widely reported that the Emperor, Nero (37-68 AD), ate leeks in quantity, cooked in oil. He believed it would improve his singing voice. He was so well known for eating leeks that he acquired the nickname, Porophagus (leek eater).

Leeks may have been introduced to Wales via Phoenician traders. The subsequent popularity of leeks in that country is exhibited by the fact that in 620 AD (or perhaps 640), King Cadwallader and his men wore leeks in their hats to differentiate themselves from their enemies, the Saxons. The onion-like vegetable was associated with Saint David and it was said that any maiden who slept with a leek under her pillow on his feast day (March 1st) would see her future husband in her dreams. The leek has become a national symbol of Wales.

Leeks were first brought to the United States, Canada, and Australia by the early settlers of those respective nations. The French call the leek, poireau, which also means "simpleton". In Europe, leeks are thought of as a kind of "poor man's asparagus". Agatha Christie named one of her most famous characters, the French detective, Poirot, after the leek. Today leeks are not as popular as they were in ancient times, largely because other similar vegetables such as onions are more convenient to use.

With their unique combination of flavonoids and sulfur-containing nutrients, the allium vegetables belong in your diet on a regular basis. There's research evidence for including at least one serving of an allium vegetable in your meal plan every day. If you're choosing leeks, make your individual portion 1/2 cup or greater, and try to include at least one cup of chopped leeks in your recipes. Many people are unfamiliar with how to cook leeks or how to include them in a Healthiest Way of Eating. We recommend cutting them very thinly and preparing them by using our Healthy Sauté method of cooking. Like their allium cousins, onions and garlic, let leeks sit for at least 5 minutes after cutting and before cooking.

BENEFIT OF LEEK

Leeks contain important amounts of the flavonoid kaempferol, which has repeatedly been shown to help protect our blood vessel linings from damage, including damage by overly reactive oxygen molecules. Interestingly, one of the mechanisms involved in this blood vessel protection may involve increased production of nitric oxide (NO), a naturally occurring gas that helps to dilate and relax the blood vessels, as well as decreased production of that asymmetric dimethylarginine (ADMA), a substance that blocks production of NO.

Often overlooked in leeks is their important concentration of the B vitamin folate. Folate is present in leeks in one of its bioactive forms (5-methyltetrahydrofolate, or 5MTHF) and it is present throughout the plant (including the full leaf portion, not only the lower leaf and bulb). While it's true that we still get about 50% more 5MTHF from the bulb than the leaves, this distribution of folate throughout the plant makes leeks a cardioprotective food from top to bottom. (Folate is a key B complex vitamin for supporting our cardiovascular system, because it helps keep our levels of homocysteine in proper balance. Excessively high levels of homocysteine are a risk factor for many cardiovascular diseases.)

Also present in leeks are impressive concentrations of antioxidant polyphenols. These polyphenols play a direct role in protecting our blood vessels and blood cells from oxidative damage. The total polyphenol content (TPC) of leeks averages about 33 milligrams of gallic acid equivalents (GAE) per 100 grams of fresh edible portion (FEP). By contrast, the TPC of red bell peppers averages 27 milligrams; cherry tomatoes, 24 milligrams; and carrots, 10 milligrams. So even though leeks are less concentrated than some of their fellow allium vegetables in terms of total polyphenols (garlic provides about 59 milligrams GAE/100g FEP, and onions provide about 76 milligrams), they are still a highly valuable food in terms of these phytonutrient antioxidants and provide us with important cardiovascular benefits for this reason.  

TYPE OF LEEK

King Richard

The King Richard leek variety produces long, slender stems that maintain a sweet flavor upon harvesting. The stalks are tender and white, reach a maximum height of three feet and produce edible flowers. Plant King Richard leeks during June or July and allow 79 days for the vegetable to mature. King Richard leeks are best planted in sandy or clay soil in an area that receives a substantial amount of sunlight and moderate moisture.

Varna

Varna leeks grow best during late July and take about 80 days to fully ripen. This variety produces thick clumps of slender stalks that grow in bunches. Varna leeks grow rapidly and should be harvested during late summer or early fall, as they are not capable of withstanding winter weather.

Dawn Giant

Dawn giant leeks thrive during April or May and are best harvested during midsummer or early autumn. This variety produces blue-green leaves with a subtle onion-like flavor that can grow up to 15-inches tall and two-inches wide. Allow about 100 days for maturation before harvesting.

Albinstar Baby

Albinstar baby leeks are a Dutch variety specifically produced for the baby leek market. This leek is extremely tender when harvested during the summer but can be left in the ground until fall for larger leeks. This white-stemmed, 1/2-inch wide variety produces characteristic dark green leaves with a sweet taste. Plant during March or April to harvest miniature leeks. Maturation is between 100 and 120 days.

Otina

Otina leeks are a French variety grown for their mild yet crisp flavor. Those with delicate palettes will enjoy the unique, mild flavor exhibited by this leek type. This variety is low maintenance and is capable of withstanding frost. Plant Otina during the late fall or December and harvest after about 120 days of growth.

American Flag

American flag is a very hardy leek variety that may be left in the ground for an extended period of time as it is capable of withstanding winter temperatures in mild climate regions. This variety produces seven to nine inch stalks that taste similar to scallions. Dark green to blue-green stems surround white, edible interiors. Start growing American flag leeks about four weeks before the average time of the last frost in your region and harvest them within 130 days of planting.

SOURCES :
http://www.indepthinfo.com/leeks/history.htm
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=26
http://www.ehow.com/list_7479350_types-leeks.html