Leeks
Loose, Flopack tray
Bernardi
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Leeks are the “cousins” of garlic, onion and scallion, which all belong to the same family (Liliacee). They are a vegetable originally from Persia and they are typical of the cold months, even if toady they are cultivated and harvested during the entire year. It became an important ingredient for the modern cooking for its aromatic quality and sweetness.
After removing the hardest part of the leaves and after having washed and dried it, leek can be stored in the fridge for a few days. Instead, if it be cut, it should be consumed immediately. If it is harvested in autumn, during the winter it can be conserved keeping it safe from cold temperature and putting it in a dark and closed place – or tiding them in bundles and putting them underground under a layer of sand. If there are no open-air places, you can preserve leeks in a close and not-transparent container to keep on the balcony, in order to avoid the exposure to heat and sunlight.
A friend for intestine
Leek is known for regulating the intestinal functions: its stem is rich in fibres, in the green part (a little harder) and in the white part (more delicate and suitable for all). These fibres help the regularity of intestinal transit and they are recommended for children’s nutrition.The decoction of leek is a good vermifuge: it can be prepared just washing and crushing leek roots in 30g of milk.
Nero and the leeks
The Roman emperor Nero was a great lover of leek. He used to eat it to clear his voice.
There is no lack of food festivals dedicated to leeks; we recommend two great fairs, both in the province of Cuneo (Piedmont): the festival of leek of Cervere and the one of Narzole.