Speaking Of Leeks

Leeks require some patience to grow but their delicate, spicy and sweet flavour makes them well worth the trouble.

- Terry Robson

The leek is a member of the onion family — it looks like a large spring onion. And, believe it or not, boyo, despite its prominent place on the crest of the Welsh guards, it isn’t native to Wales.

Leeks actually originated in Central Asia and from there spread to Europe, where they became very popular in areas around the Mediterranean.

As with all of the onion family, leeks have a reputation for helping with cholesterol levels and lowering blood pressure. While certainly healthy, leeks are most prized for their taste. Like their relatives, they have a pungency to them but it’s tempered by a herby sweetness that is very appealing.

The delicate flavour of leeks makes them ideal for dishes such as leeks in raisin sauce, fish fillets with leek and coriander or simply leeks with honey and pepper. These dishes would suit any modern restaurant menu but in fact they come from the recipes of ancient Roman writer Apicius, which goes to show that the culinary delights of leeks have been appreciated for a long time.

How then, do you bring a bit of leek magic into your life?

GROWING YOUR LEEKS

Leeks are easy to grow; it’s just a matter of the right timing. The seeds grow best in seed trays and are ready to be planted out when they are about 20cm tall. This usually takes around 4–6 weeks and at the planting stage the leek looks like a large blade of grass.