You are, of course, familiar with the allium family. It includes many culinary favorites including onions, garlic , shallot scallion and chive. Of all the allium, in modern times, leeks tend to be one of the more obscure and perhaps less commonly used members of the allium family.
Which is, perhaps surprising, given their historic significance and preference. Leek go way, way back in human history. There are references in the Hebrew Bible to leek, even the Egyptians and Mesopotamians were cultivating and consuming leek. In ancient Rome, the leek was often viewed as superior to both garlic and onions.
The Welsh people know what’s up, though. In Wales, the leek is nothing short of a national emblem. Known as cenhinen, the leek permeates their culture. It’s a symbol worn on holidays, the Welsh even have inscribed leek onto the helmet’s of soldiers sent into battle. It adorns the official cap of the Welsh Guard, even Shakespeare associated Wales and the leek in the play Henry V back in 1599.
If we were to lay down our favorites, we’d probably choose garlic over leek. (No offense, Wales!) But, leek would be a close second place. We find them indispensable in our cooking, growing them for their mild, yet more complex flavors than what you see out of onions and other allium.
At lower latitudes, leek can be grown two different ways. Some varieties can be overwintered with their exceptional cold hardiness aiding them to be ready for spring season production. The summer leek, however, is designed to be grown in the same season in which it will be harvested.
Us far northern growers can only grow them over the summer months. In fact, they so far exceed our three month growing season that we must start them indoors nearly three months before our last frost just to achieve a crop. They are rare to find as garden starts, since one seed is only one leek, and honestly you’re better off just buying leeks.
We seem to change up our preparation of leeks every season. We’ve cut them into fine rings, leave them as bite size pieces and have even preserved entire, whole leeks. In every case, though, we’ve favored using blanch and freeze preservation methods to achieve long term freezer storage. Even then, our leek are one of our very last harvests and can be taken into early winter without difficulty, if needed.
Our leek are of course a star in the show for our stock making practices. Their toughness makes them ideal for long simmers, also including soups, sauces, stews and other longer cooks. But, they are incredibly flexible, as fresh leek can be used on salads or even as one of the workings of a great initial sauté.
We love leek and would like to see them be a bit more popular. They’re one of those things that are super popular in culinary circles, but less so for the common cook and recipe hunter. Just know, you can use them in practically the same ways as you can use onion. Just with a more complex, fresh flavor!
