What part of leek is eaten, how to use it for food

The leek is native to Western Asia, from where it made its way to the Mediterranean.

The cultivated appearance of this plant developed a long time ago; even in Ancient Egypt it was considered an important vegetable. Some inscriptions seen in the pyramids talk about the use of leeks by slaves to restore strength during construction.

This plant was known in antiquity. Thanks to the drawings, information has come to us about its widespread use in the Middle Ages.

Interestingly, the leek is chosen as the symbol of Wales. The reason for this was the legend about the battle of the Bishop of Wales with the Saxons in the onion field. To distinguish his soldiers from the enemy, he ordered the soldiers to attach leeks to their helmets.

British citizens have created the “Leek Lovers Society”, where discussions regularly take place about the peculiarities of cultivating the plant and the exchange of recipes.

Leek calories

Due to its low calorie content, leeks are included in the diet menu of people who want to lose weight. The plant contains only thirty-three calories per one hundred gram serving.

Useful properties of leeks

One hundred grams of vegetable culture contains eight grams of carbohydrates and two grams of protein. The plant has no fat and consists almost of water. The vegetable contains dietary fiber, sugars, organic acids and starch.

Vitamins and minerals in leeks:

• vitamins C, A, E, B and H;
• potassium;
• calcium;
• phosphorus;
• sodium;
• magnesium;
• nickel;
• manganese;
• iron.

A relative of the onion is famous for its beneficial properties.
Its consumption is recommended for anemia, digestive disorders, low blood pressure, and poor concentration. Traditional healers use the plant to heal wounds and treat colds. Despite the enormous benefits, eating this vegetable can have negative consequences. Excessive amounts of onions eaten contribute to high blood pressure, increased gastric acidity, and digestive system disorders.

Due to the specific taste of milk, women who are breastfeeding should use the plant with caution.

How to choose leeks

When buying a green vegetable, you often have difficulties choosing it.

Signs of a quality plant:

• leaves at the base have straight edges;
• the base has a dense structure and light color;
• bright green color of the top;
• absence of rot and withering;
• uniform green color of leaves.

What to cook with leeks

In almost all recipes, leeks are an ideal substitute for onions. However, its excellent taste makes it worth adding to a dish as a main ingredient.

The most popular treats with this vegetable are open pies and original soups. Braised leeks make an amazing side dish.

In order to improve the taste and give a special aroma, onions are added to various casseroles and gratins.

Only the light and pale green parts of the vegetable are suitable for using the plant in cooking. The remaining green leaves can be used as a base when steaming the dish.

If you cook the leek for a long time, it begins to boil. This property can be used advantageously to increase the thickness of stews or other dishes.

Leeks (pearl onions) are the stem and leaves of the plant of the same name, one of the varieties of onions cultivated in regions with temperate and cold climates. They have a less intense pungent taste than onions.

Calorie content

100 grams of leeks contain about 61 kcal.

Compound

The chemical composition of leeks is characterized by a high content of proteins, carbohydrates, fiber, vitamins (A, B9, C, H), calcium, potassium, magnesium, sodium, phosphorus and iron.

How to cook and serve

The stem of young leeks is used for food purposes, since they have a less rigid structure and bitter taste than that of a ripe plant. Before eating, leeks should be rinsed under cold water to remove any sand or soil stuck between the leaves. In cooking, this vegetable is used mainly fresh, after being chopped. Leeks are added to ready-made vegetable salads, as well as first and second courses of vegetables, meat and seafood, including sauces and broths.

How to choose

Since only the stems of young leeks are eaten, when choosing, you should focus on their size and leaf color. The best choice is a medium-sized leek with leaves that are a vibrant dark green color. At the same time, they should be elastic and hard to the touch.

Storage

Leeks should be stored in the refrigerator and consumed within 4-6 days.

Beneficial features

Regular consumption of leeks improves appetite, normalizes metabolic processes, and also stimulates liver function. In addition, this plant has bile- and diuretic, anti-inflammatory, bactericidal, immunostimulating and tonic effects on the human body.

Restrictions on use

Individual intolerance, diseases of the digestive system, accompanied by inflammatory processes and increased acidity of gastric juice.

A person uses a wide variety of products in his diet. Instinctively, we prefer to consume precisely those gifts of nature that benefit our body. After all, they are able to replenish the supply of vitamins and minerals, while delighting with their excellent taste. Leeks are considered one of the worthy representatives of healthy vegetables. The benefits and harms of this green plant have been known to mankind since ancient times. People used it both to prepare main dishes and as an aromatic seasoning.

Leeks - beneficial properties and recipes for use

Leeks are a universal product. As soon as it is not consumed, both fresh and boiled, it is frozen, salted, pickled, and dried. It is used to prepare both independent dishes and seasonings or additives for vegetable preparations.

Onions must be used correctly for food: only the white part of the onion and the lower young leaves are suitable. Cooks most often throw away the tough green leaves. But thrifty housewives have found a use for this part of the vegetable. They tie the green leaves into a bunch and boil them in the soup, and when done, pull them out like a bay leaf. There is another way to use green leaves for soups. They need to be cut thinly and added to the soup immediately at the beginning of cooking.

Many surprisingly tasty dishes are prepared from leek. Let's look at some recipes.

Salad “Onion with egg”

Wash fresh onion (1 pc.), cut into rings, salt and knead. We do this carefully. Boiled eggs (3 pcs.) finely chopped. Mix everything and add white yogurt or sour cream. Sprinkle fresh dill on top and you are ready to eat.

We take all the ingredients in equal proportions, for example, 400 g each. Wash the leeks, dry them on a towel, and cut them into rings. Add it to the shredded Chinese cabbage in a cup. Using a coarse grater, grate the apples, previously peeled and without seeds, and combine with the prepared vegetables. Salt, pepper and mix. Season the salad with vegetable oil or sour cream. Can be used as a side dish for fish or meat dishes.

Very easy to prepare. Cut the white leek stalk (1 piece) into thin circles. Coarsely grate black radish (1 piece). Chop boiled eggs (2 pcs.). Mix everything and add pickled corn (the contents of one jar). Season the prepared salad with white yogurt or a mixture of thick sour cream and mustard, and mayonnaise.

Potato soup

Cut onions (1 pc.) and leeks (1 pc.) into half rings. Potatoes (450 g) and bacon strips (4 pcs.) - cubes. In a frying pan in vegetable or butter (1.5 tbsp), fry the bacon, add the onion and fry for another 5 minutes. Reducing the heat, put the potatoes in the pan and pour in the meat broth (1.2 l).

Onion Pie

Dough: kefir - 1 cup, eggs - 3 pcs., mayonnaise - 200 g, flour -1.5 cups, salt, sugar and baking powder. Mix all the ingredients into a dough.

Then we begin to prepare the filling for the pie. To do this, chop onion stalks (2 pieces) into rings, add salt and fry in vegetable oil. Cheese (150 - 200 g) finely grated. Mix onion with cheese.

Turn on the oven to 180 degrees and start preparing the pie. Divide the dough into two halves. Grease the mold with butter and pour the first part of the dough into it, then add the onion filling and fill everything with the rest of the dough. Bake the pie for twenty-five to thirty minutes.

Pancakes

Cut the leek stalk into half rings (2 pieces) and simmer in a frying pan under a lid in vegetable oil. After 10 minutes, remove from heat and leave to cool. Peel the potatoes, boil and mash. Grate the cheese. Mix everything, adding two eggs, ground pepper, chopped herbs and salt. We form small flat cutlets from the dough, roll them in flour or breadcrumbs and fry in vegetable oil. We serve pancakes with sour cream to the table.

Chicken with onions

Cut the chicken fillet (400 g) into pieces. Chop the leek into rings and fry in a frying pan in vegetable oil. Add chicken pieces and fry, stirring occasionally. When the chicken is ready, pour in the dressing, which consists of soy sauce (4 tbsp) and honey (1 tsp). Simmer over low heat for two minutes. Serve the chicken hot.

Carrots with leeks

Chop carrots (6 – 7 pcs.) into strips, leeks (1 – 2 pcs.) into slices and sauté them in vegetable oil for 5 minutes. Then, reducing the heat, add white wine (3 - 4 tbsp) and simmer for 10 minutes. Salt. This dish can be used as a salad or as a side dish for meat or fish.

You need 500 g of onions, 250 g of tomatoes, 1 teaspoon of flour, 0.5 cups of sour milk, 3 tbsp. spoons of vegetable oil, sugar, salt, pepper.

Chop the leek, fry in oil, add peeled and chopped tomatoes. Fry and add, stirring constantly, flour, and then milk, sugar, pepper. Salt and bring to a boil.

Fish with onions

Any fish fillet (300 g) cut into cubes. Chop onion (3 pcs.) into rings, fry in butter. Cook for 5 minutes. Add the fish to the onion, mix and, cover with a lid, simmer until done. Five minutes before the end of cooking, reduce the heat, add cream (200 ml), salt and ground pepper.

Leeks provide maximum benefit in their raw form, since some of the vitamins and acids are destroyed during heat treatment. Almost every person will find benefits for themselves when eating vegetables.

With a lack of B vitamins, vitamins A and E, a deficiency of zinc and selenium, potency decreases. Including leek in the diet helps to cope with the problem, which is important for men. The plant increases libido and is an aphrodisiac.

On a note! A biochemical substance, quercetin, was found in onion fibers. This is a bioflavonoid that supports the functioning of blood vessels, blocks histamine, reduces inflammation and stops the development of tumors.

Men suffer from diseases of the genitourinary system more often than women. The product has a diuretic effect, regulating the proper drainage of bile and accelerating the removal of infection from the body.

Leeks are useful for people who want to both gain and lose weight. It stimulates the gastrointestinal tract, increases appetite, and its fiber improves food digestion. At the same time, the feeling of satiety remains for a long time. But we must not forget that in large quantities raw leek irritates the walls of the stomach.

Leeks are one of the most useful onions

Women are susceptible to developing anemia due to monthly blood loss. Leek promotes hematopoiesis and increases hemoglobin due to the iron in its composition. Iron absorption occurs in the presence of vitamin C, which is also found in the plant. But ascorbic acid decomposes at a temperature of 80°C, so to prevent anemia it is recommended to eat the product fresh.

The benefits of leeks are high; they include the culture in children’s diets because the plant affects brain activity and increases concentration. Children who regularly consume leek remember information faster, and the beta-carotene content supports vision.

Leeks and other green plants contain a lot of folic acid. This is vitamin B9, which affects the formation of the fetus. Its lack in a pregnant woman’s body affects the woman’s well-being. B9 can be obtained from synthetic tablets or from natural products. One serving of leek contains about 45 mcg of folic acid and approximately 0.25 mg of vitamin B6, which is 10% of the daily value of a pregnant woman.

The growing fetus takes calcium from the mother's bones, so women need to consume this element from their diet. There is a lot of calcium not only in dairy products, which often cause bloating, but also in vegetation. Spinach, cabbage, leeks are sources of macronutrients. The calcium in their composition helps the baby’s skeletal system develop properly and relieves unpleasant symptoms in the mother’s body, such as insomnia, pain in the legs, and irritability.

On a note! Young leeks help cope with nausea during toxicosis. Early varieties have a mild sweetish taste and contain almost no spicy notes.

During lactation, the plant does not have a negative effect on the child through mother's milk. But foods such as onions, garlic or other spices slightly change the taste of breast milk, so the baby may refuse it. Doctors recommend adding the plant to soups or stewing during the first months of lactation.

Leeks - a real benefit

From a nutritional point of view, leeks are a storehouse of benefits with minimal energy value. When losing weight, the amount of plant foods in the diet should prevail over animal products. Leek speeds up metabolism, gives energy due to vitamins and improves mood. As a result, body fat is reduced gradually and without harm to health.

In dietary dishes, leeks give a pleasant aroma that stimulates appetite, while the bitterness in them is significantly less than in leeks.

We suggest you read: Where and how to store leeks after harvesting for the winter?

In combination with physical activity and a balanced diet, the result will not be long in coming and losing weight will only bring benefits.

In medicine

Scientific medicine does not deny that plant nutrition has a strong impact on human well-being and health. Leeks have a healing effect at low blood pressure. It has been noticed that blood pressure normalizes if you add leek to your food at least once a week.

The product also reduces the level of bad cholesterol in the blood and is also indicated for rheumatism. The organic compound allicin contained in the plant's bulbs reduces sugar levels, which is beneficial for diabetes.

For stomach diseases, such as pancreatitis or gastritis, eating leeks is beneficial due to the essential oils it contains. But only when the disease is in remission.

For preventive purposes, the product is prescribed to patients for atherosclerosis and arthritis, since the chemical composition contains sulfur. The substance supports cartilage tissue, preventing its deformation. The plant contains phytoncides that block viruses and bacteria, which is important in autumn and winter, when cases of ARVI become more frequent. Thus, the raw material is considered an immunomodulator.

In folk medicine

Leeks are used as antibacterial, anti-inflammatory, antifungal raw materials, so they have found use in folk medicine. They treat calluses, corns and growths, relieve swelling from bee stings and other insects. Leek gruel is applied to the affected area and covered with a bandage or plaster for 1.5-2 hours. Afterwards, rinse with water and moisturize with cream or oil.

General tonic for viral diseases:

• 100 g leeks, cut into rings
• add 1-2 tbsp honey and 1 tsp olive oil, stir.
• Take a spoonful throughout the day. Store for no more than 2 days.

A little history

It is believed that this wonderful onion originated in the Mediterranean, where it is still found in the wild. And from there it spread across Europe and some parts of Africa, where it became very popular due to its taste. Mentions of this product can be found in the literature of ancient Egypt and Greece, Rome and France. In America, this vegetable is cultivated in large quantities and transported to many countries around the world.

In Russia, leeks are grown mainly in the southern regions and are inferior to their usual onion “brother.” However, biologists convince us that sufficient consumption of this tasty onion has a positive effect on the human body.

Application

Leeks are added to soups, broths, sauces, and omelettes. Salads are seasoned with finely chopped onions. Leek juice goes well with carrot and celery juices.

Due to their oxalate content, leeks should be avoided by people who have had kidney stones. In rare cases, a nickel allergy may occur.

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Description of the vegetable

Leeks belong to the genus Bulbaceae and are a plant with a height of 40 to 80 cm. The onion does not have a head as such, it has changed and turned into a dense white trunk. A stem grows from its base, which has a pronounced cylindrical shape. The ground part of the plant forms green lanceolate leaves; they have a slight bluish tint.

Small umbrellas of white or (less often) pink color rise above the main stem - this is how leeks bloom. The benefits and harms of this annual vegetable have long been studied. But not only its rich chemical composition made this plant popular, its soft sweet taste and delicate aroma won many fans all over the world.

Harm of leeks

Leeks should not be consumed by people suffering from gastritis and diseases of the duodenum.

The vegetable contains essential oils that increase sweating. This, of course, does not harm the body, but many people find it unpleasant.

Reduces blood sugar levels, so it is not recommended for use by people with low blood sugar.

Chinese healers carefully study the health benefits and harms of leeks. They successfully use it to treat various diseases as an antipyretic, antimicrobial and antifungal agent.

Rich composition

Exquisite subtle aroma, excellent taste and variety of ways to use it - and these are not all the advantages of this type of onion. The product can be safely called a real storehouse of useful substances that are so necessary for the body. By consuming it daily, you can replenish your supply of B2, B5 B6, B9, C, E, PP. All these elements help the body function better. For example, group B actively participates in cellular metabolism and stimulates the functioning of the nervous system. Vitamin C resists viral diseases and strengthens the immune system.

Iron, phosphorus, potassium salts, magnesium, calcium, sodium are substances that leeks contain in large quantities. The properties of this wonderful plant allow you to cope with many diseases of the body.

Home pharmacy

Thanks to close study of the green vegetable, its benefits for humans, along with ancient healers, were discovered by modern doctors. It is recommended to use the vegetable for cystitis, anemia and obesity. Potassium salts help remove excess water from the body, and antiseptic properties help cope with inflammation of the bladder and even kidneys. Clinical studies confirm that the harm of which is constantly being studied, it helps greatly with decreased appetite.

The vegetable significantly improves metabolic processes in the body, restores the functions of the liver and glands of the digestive system. This plant is endowed with choleretic properties and the ability to fight sclerotic plaques. Leeks also provide relief for complex diseases such as rheumatism and gout.

Leeks (green part) are recommended for people with low vision and high cholesterol. Doctors urge it to be eaten for colds, acute respiratory viral infections, runny nose, and cough. It effectively facilitates breathing and protects against viruses, and has the properties of a natural antibiotic.

It is believed that onions significantly improve performance and help withstand heavy physical activity.

Tasty, nutritious, low in calories

Do you like to eat delicious food, but also want to maintain your figure in excellent condition? Then you just need to supplement your diet with leeks. The delicate aroma, wonderful soft taste and low calorie content have made this product indispensable in the kitchen. It can be consumed in its raw form as a tasty snack, or you can prepare a full-fledged dish from the vegetable. For example, stewed leeks have an excellent taste, there is absolutely no bitterness in them, and a serving of such a dish will fill the daily need for vitamins C and B. Add it to meat and fish dishes, stews, soups, and borscht. Onions will add excellent aroma and subtle notes to dishes made from mushrooms, potatoes, meat broths and even dough! This vegetable is great for any salad.

As a rule, it is customary to eat only the young leaves and the white part of the onion. Old shoots are very tough and have an unpleasant taste. The problem is that this product remains fresh for a fairly short period of time. However, the longer you store it, the more vitamin C accumulates in the plant stem.

Great news for people trying to lose weight: leeks, which are very low in calories, are perfect for a diet menu. Its energy value is only 33 kcal per 100 g of vegetable. In this case, you will receive the basic elements for the body:

• carbohydrates - 8.2 g;
• proteins - 2.0 g;
• water - 88 g.

What are the benefits of leeks?

During storage, the concentration of vitamin C in leeks increases.
Leeks can be perfectly preserved until spring. Its uniqueness lies in the fact that during storage the amount of vitamin C, which is very unstable in the external environment, not only does not decrease, but rather increases by 1.5-2 times. That is why, by eating this plant in winter and spring, we help the body fight vitamin deficiency and increase its resistance to infectious diseases.

Leeks are rich in B vitamins. Its regular use helps improve the condition of the nervous system and brain activity. Previously, it was even recommended to eat it for depression, fatigue, memory disorders and attention problems.

It also contains quite a lot of vitamin A and carotenoids, which are its precursors. This vitamin is necessary for the synthesis of the main visual pigment rhodopsin. So eating leeks can relieve vision problems. Retinol, along with vitamin C, is involved in providing the body’s immune defense, and a number of studies have confirmed its antitumor properties.

Due to the fact that leeks contain a large amount of potassium salts, they have a diuretic effect. It is useful to eat for gout, rheumatism and especially for urolithiasis.

Leeks for the heart and blood vessels

Leeks are a very healthy vegetable for the cardiovascular system. Its white and green parts contain a large number of macroelements that nourish the myocardium. Due to the high content of potassium, magnesium and calcium, normal rhythmic contractile activity of the heart muscles is ensured. This type of onion contains substances that normalize lipid metabolism and have an anti-atherosclerotic effect.

Ascorbic acid, which it contains a lot, is involved in the processes of collagen and elastin synthesis. These substances are the basis of connective tissue, which makes up half of the human body weight. It is collagen that is responsible for the elasticity and strength of blood vessels, ligaments, skin and other organs. Vitamin C is needed for normal hematopoiesis; without it, it is impossible to fully absorb iron in the gastrointestinal tract, which is necessary for the synthesis of hemoglobin. By the way, this plant also contains iron itself, so its use is indicated for iron deficiency anemia.

Benefits for digestion

Even ancient healers noticed the benefits of leeks for diseases of the digestive system. This vegetable improves appetite, stimulates the production of gastric juice and increases its acidity, without irritating the gastric mucosa. It also has a choleretic effect and improves liver function. Phytoncides and essential oils contained in leeks have anthelmintic and antimicrobial effects; they prevent the growth of pathogenic microflora in the intestines; their activity against streptococcus and staphylococcus has been proven.

Also, the juicy, dense white part of the leek contains dietary fiber, which ensures the vital activity of normal intestinal microflora and stimulates its motility. This type of onion is recommended to be added to your diet by those who want to lose excess weight, and for this purpose it is advisable to consume it fresh. The calorie content of leeks is very low, only 36 kcal per 100 g of this plant.

Can you eat leeks if you have diabetes?

This product is highly recommended for use if you have diabetes. It belongs to products with a very low glycemic index (15), that is, it has virtually no effect on blood sugar levels. At the same time, it contains vitamins and other substances that are necessary to prevent complications of this serious disease. Onions help normalize fat metabolism, which is often disrupted in diabetes.

Worth considering

Despite the fact that this vegetable is very tasty and contains many vitamins and minerals, there are some restrictions on its consumption. You need to know when to stop! You should not consume it in large quantities, otherwise there is a risk of increasing blood pressure and stomach acidity levels. Avoid onions if you suffer from stomach and intestinal ulcers. This is especially true during the period of exacerbation of the disease.

The vegetable contains many essential oils in its composition, so women should use it with caution during breastfeeding, as onions can impart an unpleasant taste to breast milk. In other cases, you can safely use leeks. The benefits and harms of this vegetable give us the opportunity to decide whether it is worth introducing it into our daily diet.

Leek

rich in vitamins and minerals such as: vitamin A - 37%, beta-carotene - 40%, vitamin B6 - 15%, vitamin C - 38.9%, vitamin K - 39.2%, silicon - 116.7%, cobalt - 26%, manganese - 24%, copper - 12%

• Vitamin A
  is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
• B-carotene
  is provitamin A and has antioxidant properties. 6 mcg of beta carotene is equivalent to 1 mcg of vitamin A.
• Vitamin B6
  is involved in maintaining the immune response, processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, promotes the normal formation of red blood cells, and maintaining normal levels of homocysteine ​​in the blood. Insufficient intake of vitamin B6 is accompanied by decreased appetite, impaired skin condition, and the development of homocysteinemia and anemia.
• Vitamin C
  is involved in redox reactions, the functioning of the immune system, and promotes the absorption of iron. Deficiency leads to loose and bleeding gums, nosebleeds due to increased permeability and fragility of blood capillaries.
• Vitamin K
  regulates blood clotting. A lack of vitamin K leads to an increase in blood clotting time and a decreased level of prothrombin in the blood.
• Silicon
  is included as a structural component in glycosaminoglycans and stimulates collagen synthesis.
• Cobalt
  is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
• Manganese
  is involved in the formation of bone and connective tissue, and is part of enzymes involved in the metabolism of amino acids, carbohydrates, and catecholamines; necessary for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by slower growth, disturbances in the reproductive system, increased fragility of bone tissue, and disturbances in carbohydrate and lipid metabolism.
• Copper
  is part of enzymes that have redox activity and are involved in the metabolism of iron, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing oxygen to the tissues of the human body. Deficiency is manifested by disturbances in the formation of the cardiovascular system and skeleton, and the development of connective tissue dysplasia.

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Leeks or pearl onions are a biennial herbaceous plant of the Allium subfamily. The birthplace of the culture is Western Asia, from where it came to the Mediterranean. Interestingly, since ancient times, leeks were one of the most important vegetable plants in Ancient Egypt. It was also cultivated in ancient times in Rome and Greece. At the same time, in the Middle Ages it spread throughout Europe. Nowadays, leeks are grown everywhere. The largest plantations of the plant are concentrated in Western Europe, in particular in France.

A distinctive feature of the culture is the high content of phosphorus, sulfur, magnesium, potassium, calcium, iron, thiamine, riboflavin, carotene, ascorbic and nicotinic acids. The vegetable has a diuretic effect and is useful for gout, rheumatism, scurvy, obesity, urolithiasis and fatigue (physical and psychological).

Leeks - benefits and harm, recipes for healthy dishes with photos

Leek is especially good in stews and soups; it can become a side dish for fish and lamb.
Try adding leeks to white or cheese sauce, adding to mashed potatoes and hash browns, adding to stuffing - it will turn out great! Once you know how to eat leeks, don't forget that they can play a major role on your table if you cook them and serve them cold with a Provençal dressing, turn them into a pie filling, put them in an omelet, a casserole, or use them with pasta and rice.

A relative of the onion is the leek. It is an annual herbaceous plant with a more delicate, creamy and even sweet taste. This species is also called pearl. It is used by chefs as a dressing or the main ingredient for a wide variety of dishes, several of which you will find in the recipes with the photo below.

Be sure to learn how to use the product - this way you can make both simple salads and more original and even festive options. The stems can be boiled, stewed or fried, even in batter or butter in breadcrumbs. The leaves are also edible; they are convenient for wrapping a bouquet garni when cooking broth, i.e.

This vegetable can rarely be found in the gardens or tables of the average resident of Russia. However, in the Mediterranean countries and in old Europe it is very widespread. There they prefer to use it instead of the usual onion, due to its unusual rich taste, as well as the benefits it brings to the entire body.

A vegetable called leek (lat. Allium porrum) has another name - pearl or grape. It belongs to the onion family (Alliaceae). Even in Ancient Egypt, Greece and Rome, it was customary to eat it, and people already knew about the healing properties of the plant. The homeland of leek is Western Asia, from where it was first brought to the Mediterranean territories, after which it came to Europe in the Middle Ages.

France is now considered the most active consumer of leek, where it is grown everywhere. Special dishes are prepared from it, added to salads, and broths are made from it. Moreover, it is used to prepare savory pastries - as a filling for pies or donuts, and everyone knows about the famous French onion soup.

The reason for the wild popularity of this type of onion lies in its composition. It is rich in various components that are necessary for the human body to function properly.

• The set of vitamins in leek is truly capable of capturing any imagination. It contains six representatives of group B (1, 2, 4, 5, 6, 9), beta-carotene, lutein, zeaxanthin, ascorbic acid (C), alpha-tocopherol (E), biotin (H), phylloquinone (K ), nicotinic and pantothenic acids.
• A wide range of macro- and microelements allows us to speak of high-quality satisfaction of their daily norm, absorbed in just one meal. Onions contain sulfur, manganese, calcium, potassium, sodium, silicon, magnesium, chlorine, phosphorus, as well as boron, vanadium, iron, copper, nickel, lithium, iodine, fluorine, zinc, chromium. This is just the tip of the iceberg, because there is a lot more in small quantities.
• The vegetable is rich in dextrins and starch (up to 0.3 g per 100 g of product), saturated and polysaturated acids (Omega-3, Omega-6).
• Essential amino acids make this onion and dishes made from it a real elixir of youth: phenylalanine, tryptophan, cystine, lysine, isoleucine, arginine, tyrosine, methionine, glutamic acid.

The total calorie content of leeks per hundred grams of product is 33–36 kilocalories. Basically, it consists of ordinary water, which contains up to ninety percent. Dietary fiber, ash, carbohydrates, fats and proteins - all this makes leek a welcome guest for anyone who wants to adhere to a healthy diet.

Leeks contain quite a lot of nickel and its compounds, which can be dangerous for those who suffer from nickel intolerance. This healthy product contains some oxalate. This means that those suffering from urolithiasis may experience an exacerbation. Therefore, it is better to use it with caution or abandon it altogether.

Leeks or pearl onions are a biennial herbaceous plant of the Allium subfamily. The birthplace of the culture is Western Asia, from where it came to the Mediterranean. Interestingly, since ancient times, leeks were one of the most important vegetable plants in Ancient Egypt. It was also cultivated in ancient times in Rome and Greece.

A distinctive feature of the culture is the high content of phosphorus, sulfur, magnesium, potassium, calcium, iron, thiamine, riboflavin, carotene, ascorbic and nicotinic acids. The vegetable has a diuretic effect and is useful for gout, rheumatism, scurvy, obesity, urolithiasis and fatigue (physical and psychological).

Regular onions, both green and onions, have long been an integral part of our kitchen. Without onions, it is unthinkable to prepare most of the most common dishes. But leeks are much less known. You can rarely see it in stores, and it is not very popular among summer residents and gardeners.

The culture belongs to the onion family. According to historical information, vegetable cultivation began in ancient times in Ancient Egypt, then in Greece and Rome. Over time, the plant became popular among Europeans. The heat-loving vegetable is grown mainly in southern countries, but breeders have been able to develop winter varieties. Modern summer residents are increasingly growing crops on their plots in greenhouses and in open ground.

Visually, leeks look more like an ornamental plant. It grows for 2 years, but it is grown as an annual for food, since in the second year its flowering begins, and its beneficial substances fade away.

On a note! Leeks are a perennial plant, but for food they are grown as an annual plant.

What the vegetable looks like: the base is a bulb, which grows up to 4-6 cm in diameter. From it comes a dense white stem 6-8 cm thick. Hard, flat, dark green leaves develop from the stem in a fan-shaped manner. Their length reaches 60 cm. Often the leaves are covered with a bluish-colored waxy coating. The average weight of the plant is 350-400 grams.

In the second year, when the flowering period begins, arrows about 1-1.5 meters long are formed. At their ends, umbrella inflorescences with small flowers of light and dark lilac color are formed. The diameter of the umbrellas ranges from 10 to 25 cm. It is in the second year of the growing season that single-toothed bulbs are formed, suitable for plant propagation.

Leeks in the garden

The root system is string-like and powerful. Therefore, leeks need active watering to thoroughly moisturize the roots.

Chopped leek

1. Crescent shaped. The stem is cut along its entire length. Then the 2 parts are also cut again. All pieces are folded and chopped crosswise. You get small pieces in the shape of a crescent.
2. With chopsticks. The stem is divided lengthwise into halves. Then place the 2 halves on a cutting board, inside side down. A cut is made along the stems of the required thickness. You need to start cutting from the edge so that the sticks do not slip out of your hands. The result is elongated matches, their optimal width is from 0.5 to 1 cm.
3. Rings. The stem is cut across the grain, depending on the required thickness.
4. Chiffonade technique (from the English chiffonade - thinly sliced). The stem is cut lengthwise into 4 parts, and then each piece is chopped again lengthwise into small shreds. You need to chop finely so that the onion is easily separated into separate parts.

Wash the chopped vegetable after chopping. To do this, put it in a plate, fill it with cool water, and separate the particles with your fingers. Thus, sand, if any, will remain at the bottom. Afterwards, dry the onions on a paper towel for a couple of minutes.

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When cutting, you must use a sharp knife so that the pieces are cut to the end.

How to cut leeks

Botanical description

The plant reaches 0.4-0.9 m in height. In the first year of life, the culture forms a powerful root system. The leaves are flat, long (0.4-0.6 m), greenish-blue in color, arranged in a fan. The flowers are small, form an umbrella, and are whitish or pink. The bulb is elongated, with a diameter of 0.02-0.08 m and a length of 0.1-0.12 m. The white basal part of the plant is eaten. Propagated by seeds, which remain viable for up to 2-4 years.

Currently, 3 varieties are cultivated: winter, autumn and summer leeks. The harvest season is April-May and September-December.

Pearl onions are a cold-resistant crop that prefers abundant watering (without waterlogging), high-humus floodplain or loamy soils.

Kinds

In terms of popularity, leeks are second only to their onions, leaving behind other varieties of the onion family. It is distinguished by high yield and sweet, delicate taste.

Types of leeks by ripening time:

1. Summer. This includes early ripening varieties. This is the most productive species. Summer leeks ripen within 90-140 days. The diameter of the leg is 4 cm, and the weight of one specimen is 0.3 kg. The leaves are thin, light green in color. The harvest begins when the lightened part of the stem reaches 0.4 m in length. Early products are used for processing or summer consumption.

Early ripening varieties include leeks Columbus, Vesta, Elephant Trunk, White Fang, Goliath.

1. Autumn. Ripening time is 150-160 days. The stem is thin, reaches 2 cm in diameter, the weight of the plant is 0.2 kg. Mid-ripening species have large, darker leaves than early-ripening ones.

The most popular autumn varieties: leek Kazimir, Pobeditel, Elephant, Dobry Molodets, Kilima, Tango.

1. Winter. Ripens for more than 6 months. The leaves are dark with a characteristic bluish waxy coating. The leg is thinner than that of autumn and summer varieties, does not exceed 2 cm in diameter. They are distinguished by high cold resistance and a thick, bleached part.

Winter varieties include: leek Alligator, Karantansky, Bandit, Autumn Giant, Mercury.

Early ripening varieties grow quickly, have a high above-ground part (up to 1.5 m), and are not winter-hardy. The harvest period is from August to early September. Mid-season varieties have powerful leaves that are tightly located on the false stem. Adult plants can tolerate ambient temperatures down to minus 15 degrees. Ripen in early October. Late-ripening varieties are characterized by a short stem (0.14 m), slow development, and a very dense arrangement of leaves on the stem. Cold and winter hardy. In the southern regions, harvesting occurs from November to April.

Due to the long growing season, winter varieties are not grown in northern latitudes. Summer and autumn species are cultivated in the middle zone.

Types of leeks by ripening time

Breeders have developed more than a dozen varieties of leeks. According to the degree of ripening, there are 3 main varietal categories:

1. Early ripening. From the moment of planting the seeds to biological ripeness, it takes from 90 to 130 days.
2. Mid-season. The ripening period increases and amounts to 140-165 days.
3. Late ripening. Ripening time is 175-200 days.

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Early variety of leek

Early varieties are popular among summer residents. The harvest ripens in the summer, around the third ten days of August. It is advisable to consume the early crop fresh, since the vegetable does not have any shelf life. Early ripening varieties are characterized by a thin stem. The edible white leg has a slightly pungent taste and delicate aroma, reaching a height of 30-35 cm.

On a note! Early varieties are also called summer varieties; they are stored for about 3-4 weeks. They can be sown in a greenhouse or open ground.

Mid-season varieties are grown in gardens until mid-autumn. If the region is southern, then the harvest can be postponed until November. It has been noted that the medium-ripening crop can withstand frosts down to -10°C. The stems of the plant are thicker in diameter than those of early varieties, approximately 4-5 cm. The white trunk grows up to 30 cm in length, the leaf part - up to 65 cm. It is rational to plant middle and early varieties in the North and West of Russia so that the plant has time to fully ripen .

Late ripening leeks

Late-ripening or autumn-winter varieties are distinguished by a thick short stem, the length of which is from 12 to 15 cm. A bluish waxy coating appears on the leaves. The crop can be stored all winter at temperatures from -1 to 1°C and air humidity of about 75%. The plant is buried in sand or cleaned and wrapped in film. In the southern regions, late leeks are planted for an early spring harvest.

Chemical composition

Leek is a dietary food product characterized by a high content of ascorbic acid and potassium salts. 100 grams of product contains 36.

Table No. 2 “Chemical composition of leeks”

Mono- and disaccharides that make up leeks are represented mainly by (4%), fiber (8.8%), (10%). In addition, the culture contains, most of which are beta-sitosterol (10.5%), purine bases, linolenic, linoleic, oleic and phytoncides. The latter, in turn, block the proliferation of pathogenic fungi and bacteria.

Chemical composition and calorie content

The energy value of green vegetables generally does not exceed 100 kcal per 100 grams of product. Leeks contain only 35 kcal per 100 g. Of these:

• proteins – 2 g,
• carbohydrates – 6 g,
• fat – less than 1 g.

Moreover, the product contains many useful nutrients. Their average number is presented in the table.

• Water content in the plant – 89%,
• There are no harmful fats, so in dietetics the product is recommended by doctors for weight loss.
• The vitamins and minerals in the composition support the functioning of all vital organs, stimulate brain and nervous activity.
• Due to its nutrients, the vegetable slows down cell aging and reduces inflammation in the body.

Leek harvest

On guard of health

Effect on the digestive system

Pearl onions have a stimulating effect on the gastrointestinal tract, improve food digestion and appetite, eliminate dysbacteriosis, but at the same time irritate the walls of the stomach. Leek is digested very gently and does not cause gas formation in the intestines. It exhibits mild laxative and diuretic properties, ensures normal outflow of bile, preventing the occurrence of liver and gallbladder diseases. The vegetable removes unprocessed food, waste and toxins from the body.

Effect on the immune system

Onions help fight hypovitaminosis, the symptoms of which are especially acute in winter and spring. The largest amount of nutrients is concentrated in the film covering the vegetable. Leek stops inflammation in the body (when used internally) and heals scratches and wounds on the skin (when used externally). It strengthens the immune, nervous and skeletal systems. Fights acute respiratory diseases, colds, coughs, rhinitis. Effective for muscle fatigue, general depression and depression. Restores the body after exhausting sports.

The anti-carcinogenic activity of leeks has now been proven.

Effect on the cardiovascular system (CVS)

The vegetable contains iron, which helps the synthesis of hemoglobin and prevents the development of iron deficiency anemia and varicose veins. Leek has a cleansing effect on the blood, reduces blood levels, and resists atherosclerosis.

Effect on the eyes

The vegetable contains zeoxanthin, lutein and carotene. These substances support good vision and prevent age-related changes in the eye.

Cosmetological properties

Leeks have the following cosmetic properties:

• (when rubbed into the scalp);
• eliminates unwanted pigmentation on the face, soothes irritated skin after sunburn, prevents the formation of blisters, relieves redness (masks based on onion stems ground into a homogeneous mass);
• treats calluses (apply baked onion to the problem area).

When consumed regularly, raw leeks help prevent cystitis. The product is especially useful for men, as it serves as a powerful aphrodisiac. The vegetable contains an important sex hormone - androsterone, which enhances the energy and potential of the strong half of humanity.

Leek juice has antiseptic and bactericidal effects. Increases the effectiveness of drug treatment of inflammatory diseases (bladder, arthritis and gout).

Contraindications

Leeks should be excluded from the daily diet for people suffering from:

• high blood pressure;
• hives;
• allergies to essential oils;
• stomach, colitis;
• increased level of acidity.

Use with caution during lactation: in small quantities and always in ready-made form. Monitor the baby's reaction. The essential oils contained in onions impart an unpleasant odor to the drink and give it a bitter taste. It is for this reason that newborns often refuse breast milk. In addition, overeating onions can cause nausea, heartburn in the mother and bloating and colic in the baby. If after breastfeeding the baby's behavior has changed, nervousness has appeared, consumption of leek should be stopped.

Interestingly, if a woman consumed onions during pregnancy, the child’s body is considered accustomed to the product and there should be no problems with introducing the vegetable into the baby’s diet.

Leeks: benefits and harms, composition, storage, choice

Under no circumstances should you eat onions if there is an exacerbation of diseases of the stomach and duodenum. People suffering from bladder and kidney ulcers should not consume this culture either.

In all other cases, leek is beneficial for the body. But you shouldn’t eat a lot of it either, as it can cause headaches and problems with the gastrointestinal tract.

Green leeks are useful for many diseases, and they also add a unique aroma and taste to every dish.

Knowing how to use it correctly and how to store it, you can provide yourself and your family with a natural source of health for a long time.

The main advantages of the vegetable lie in its beneficial qualities, which are difficult to overestimate. They not only meet the concept of healthy eating, but also go far into the field of therapy and medicine. There are even diseases in which consumption of the product is not only desirable, but even mandatory, due to its high healing properties.

It cannot be said that this product has any harmful properties. It should not be taken fresh by people who suffer from stomach diseases or kidney stones.

In the latter case, onions are dangerous because they contain oxalite. However, in processed form - boiled, steamed, stewed - its use is not prohibited, but should be slightly limited.

Leeks should be excluded from the daily diet for people suffering from:

• high blood pressure;
• hives;
• allergies to nickel, essential oils;
• stomach ulcer, gastritis, colitis;
• increased level of acidity.

Use with caution during lactation: in small quantities and always in ready-made form. Monitor the baby's reaction. The essential oils contained in onions impart an unpleasant odor to the drink and give it a bitter taste. It is for this reason that newborns often refuse breast milk.

. The larvae settle inside the stems.

Onion moth is the worst enemy of all bulbous plants. The larvae settle inside the stems

Method of control: immediately after planting the seedlings, cover them with light non-woven material. Rust can be identified by yellow-brown spots on the leaves. To prevent it from attacking the leek, do not plant it in the same place more than once every 4 years.

Rust can be identified by yellow-brown spots on the leaves.

Leeks have not only beneficial properties, but also contraindications. Doctors stipulate for which diseases vegetation is not recommended for consumption and can cause pain.

Acute phase of the following diseases:

• gastritis;
• pancreatitis;
• ulcer;
• urolithiasis disease;
• inflammation of the liver and gallbladder;
• increased stomach acidity.

Your doctor will tell you how to eat leeks correctly and in what quantities. When any of the diseases is in remission, it is advisable to eat the crop in heat-treated form.

During the growth stage, oxalates, that is, salts of oxalic acid, accumulate in the stems. In excess, the substance has a negative effect on health; their content is especially dangerous if you have kidney disease. If there are stones in the organ, then diuretic products provoke their movement, which is undesirable. In this case, the vegetation is eaten with caution and in small quantities.

If you have diarrhea, you should also limit its consumption so as not to irritate the intestinal mucosa. If there is an allergic reaction (redness, itching, shortness of breath, etc.), then the product is excluded from the diet for at least six months.

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Leek contains 90% water, but it is a real storehouse of vitamins and minerals that are important for a person to live productively. Its energy value is 33 kcal per 100 grams.

Beneficial features:

• rich in calcium, sodium, iron, sulfur, phosphorus, potassium, magnesium;
• contains folic, nicotinic and ascorbic acids, essential oils;
• rich in vitamins B, H, PP, C, A, E.

Please note that during storage the amount of vitamin C in onions only increases. The vegetable is successfully used in cosmetology and medicine. Carotene supports vision and improves hair condition. Essential oils improve immunity and maintain skin tone. The low calorie content of the plant explains its presence in many dietary recipes.

Despite all the positive properties of leek, it can also be dangerous to health: large consumption of onions increases acidity in the stomach and blood pressure, so it should not be eaten by those who suffer from gastrointestinal diseases and hypertension. If onions are abused while breastfeeding, the milk develops a peculiar taste, which can lead to the baby refusing to eat. Leeks can cause an allergic reaction like hives.

How to select and store?

Leeks should only be purchased with strong green leaves and bulbs that are white and firm and show no signs of wilting. The younger the vegetable, the more tender and aromatic its taste will be. The length of the white part should not exceed 7 cm.

Before eating, leeks should be thoroughly washed, since many small stones and soil accumulate in the lower part of the plant. If desired, you can soak it for 30 minutes in cold water. This will remove nitrates from the product (if organic mixtures or mineral fertilizers were used to stimulate plant growth). To preserve the beneficial properties, leeks are stored in plastic wrap in the refrigerator. If the onions are not packaged, other products will absorb the pungent odor of the vegetable. From 5 to 7 pieces are placed in one package. The vegetable is not cut or washed before storage. Otherwise it will quickly deteriorate.

Pearl onions have a unique feature: during storage, they accumulate ascorbic acid, so that its content increases by 1.5-2 times.

What does a leek look like?

Leeks are a derivative of grape onions, which can still be found in Italy, Greece and some eastern countries.
It belongs to the herbaceous biennials of the Allium subfamily of the Amaryllis family. Its second name is pearl. The leek bulb is either completely absent or weakly expressed. A large white stem, also called a stalk, emerges from its center. Thin, green, lanceolate-type leaves grow from its top.

Leeks begin to bloom in mid-summer. It has a fairly large umbrella inflorescence that resembles a ball. In the first year of life, the plant develops a root system, and in the second year, the stem and leaves develop.

Leeks differ from classic onions in a different structure. It does not have a bulb, and consists of an elongated trunk and feather-like leaves. This is also how it differs from regular green onions. As for taste properties, the differences are not so obvious. Ripe leeks have a more delicate, sweet taste.

Leeks are 3 times more productive than onions, they are relatively unpretentious to storage conditions, and do not lose their properties for 6 months after harvest.

The spring onion is very similar to the green one, but its arrows are larger in size and have a rougher taste. It does not have a false white stem (another name is “leg”), unlike leeks.

Use in cooking

Leeks are more tender in taste than onions and produce a delicate aroma. The white stem is eaten. However, the coarser green leaves can be used to make various soups. In addition, leek feathers are added to cold appetizers, salads, and eaten as an independent dish. It harmonizes well and sets off the taste of fresh vegetables.

If onions are served as a side dish, under no circumstances should they be overcooked, since in this form the vegetable is completely boiled and turns into an unappetizing mass. Enough to keep it soft. The vegetable goes well with cheese, fish and all types of meat. Onions are used to prepare the filling for flour products (vegetables and mushrooms). Among herbs and spices, it harmonizes with basil, mustard, parsley, sage, thyme, and chervil. Leeks can be used wherever the recipe calls for the use of onions. In this case, the dish turns out to be more refined and delicate in taste.

How to use?

The herbaceous plant is eaten raw or cooked.

Boiled leek

Cut the white part of the vegetable into rings and boil in salted water for 5 minutes. Do not overcook the stems or they will become slimy. Then transfer the leek to a dry frying pan and dry for 1-2 minutes over low heat.

Steamed

Leeks are washed, cut into pieces, placed in a container (colander) and cooked over boiling water for 5 minutes. After the specified time, the product is salted. The vegetable can be cooked whole in a double boiler. In this case, the cooking time increases to 8 minutes.

Grilled

Steam or boil young leeks, then brush the stems with oil and grill until brown stripes appear. As a rule, this requires no more than 1-2 minutes on each side.

Fried leeks

Chop the stems into rings, place in a hot frying pan, fry in oil (butter or vegetable) for about 8 minutes over medium heat, turning occasionally. Add some salt. The onion should become soft and golden brown.

Stewed leeks

Place the chopped or whole stems of the plant in a hot frying pan, add a little broth and a piece of butter. Simmer covered over low heat for 20 minutes until the vegetable softens.

Baked leeks

Cut the stems of the plant into large pieces, place in a baking dish, add olive oil and salt. Preheat the oven to 190 degrees. Place the pan in the oven, bake for 30 minutes, turn over a couple of times. This way the leek will become soft and brown equally on all sides.

What part of the onion to eat?

Despite the fact that the total height of the plant reaches one and a half meters, only the white-green stem is prepared for food purposes. This part of the leek is the most aromatic, tender, and has a pleasant bitterness. Its taste is similar to the usual green onions with a hint of garlic.

The hard green part is not eaten, but is used in cooking for flavor. To do this, hard leaves are crushed into strips of 3-5 cm and mixed with other herbs. For example, a bunch of leek leaves, rosemary, celery and parsley is added to soups or main courses 5-10 minutes before they are ready. But before chopping, the leaves are separated from each other and washed thoroughly, since there may be soil or insects inside.

On a note! Another way to process the product is soaking in cool water. After 10-15 minutes, the bitterness of the stem will decrease by another third.

The edible part is used for salads, meat or fish dishes. The vegetable is consumed fresh, stewed, fried or boiled, eaten as an independent dish and added to the main dish.

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Edible part of the plant

How leeks differ from the more common onions:

• Taste. Leeks are more tender and softer than their onion counterpart
• The head of the onion is eaten, and the stem of the leek is eaten.
• Leeks contain more vitamins

Folk recipes

Traditional medicine recipes:

1. To relieve joint pain, treat wounds, boils. In addition, this recipe relieves swelling after insect bites (botflies, mosquitoes, bees). Method of preparation: Grind the white and green parts of the plant in a blender to a homogeneous paste. Apply the resulting mass to the damaged area or sore area, cover the top with gauze, film, and secure with a bandage. Keep the compress for 5-8 hours.
2. For a sore throat. Squeeze the juice from the leek. Gargle with it up to 5 times a day for 3 days. The phytoncides included in the vegetable have a local antibacterial effect and kill painful flora.
3. From pneumonia. Finely chop the onion, place it in a container, and deeply inhale the vapors from the jar. Chopped leek quickly loses its beneficial properties, so it cannot be stored in this form. For each inhalation, use a new portion of onion.
4. With a runny nose. Squeeze the juice from the leek and place 3 drops in each nostril 3 times a day.
5. To restore potency. Grind celery and leek in equal quantities into a homogeneous mass using a blender. Eat 50 g of gruel 3 times a day for 2.5 months.
6. . Chop leeks, add 30 ml olive oil. Mix everything thoroughly. Take 3 times a day, 40 g.
7. From atherosclerosis. Grind 100 g of leek, squeeze out the juice. Add 150 ml, stir. Take 15 g of gruel 2.5 hours after meals three times a day.
8. For a severe cough. Finely chop the leek (4-5 stems) and (1 head), boil until the vegetables soften. Cool, add honey (to taste). Take 15 ml every hour throughout the day.
9. For hypertension. Grind 20 cloves of garlic, 4 leeks, 5 lemons without peel. Add 0.8 kg (preferably) to the resulting mixture. Pour the ingredients into 2 liters of non-hot boiled water and leave in a cool, dark place for 7 days. Take 15 ml 25 minutes before meals three times a day. The course of treatment is 3 weeks.

Onion diet

Leek normalizes metabolism, improves the functioning of the gallbladder, liver, gastrointestinal tract and has a diuretic effect, due to which it is recommended for use by overweight people. In addition, onions contain rutin, which prevents the formation of fat cells. To gain harmony, vegetables are included in the daily diet as an independent dish or side dish.

Remember, the maximum amount of nutrients is concentrated in a fresh product. Bulbous vegetables contain chromium, which suppresses cravings for sweets and appetite, and controls blood glucose levels. In addition, leek is low in calories - 36 kcal per 100 grams of product.

During the weight loss period, bulbous vegetables should dominate the diet. They can be eaten raw or boiled. To make the diet effective, limit your intake of fats and carbohydrates. It is highly not recommended to fry vegetables. Day No. 3

• breakfast – steamed scrambled eggs with tomatoes and onions – 150 g;
• second breakfast – grapefruit juice – 150 ml;
• lunch – stewed vegetables with onions – 250 g;
• afternoon snack – green smoothie made from spinach, leek and celery – 200 ml;
• dinner – cottage cheese with spinach and garlic – 150 g.

Day No. 4

• breakfast – rye bread – 1 slice, onion jam – 15 g, fruit tea – 1 cup;
• second breakfast – – 1 piece;
• lunch – salad of squid, cucumber, leek, apple and egg, seasoned with lemon juice – 150 g;
• afternoon snack – onion pie with arugula and spinach – 100 g;
• dinner – vegetarian soup – 150 ml.

Day No. 5

Day No. 6

• breakfast – 100 g, omelette with onions – 50 g.
• second breakfast – garlic salad – 100 g;
• lunch – pizza with low-calorie cheese and onions – 150 g;
• afternoon snack – salad with bell pepper and leek – 100 g;
• dinner – zucchini soup, leek – 100 g, cucumber – 1 pc.

Day No. 7

• breakfast – tomato – 1 piece, durum wheat pasta with onions – 150 g;
• second breakfast – freshly squeezed apple juice – 150 ml;
• lunch – pureed onion soup with croutons – 200 ml;
• afternoon snack – with leek – 2 pcs;
• dinner – tomato juice with basil, garlic – 1 glass.

The onion diet is contraindicated for people with diseases of the digestive tract and a tendency to flatulence, as well as pregnant and lactating women. Leek enhances intestinal motility, stimulates metabolism, gives satiety, and saturates the body with nutrients.

How to grow?

Currently, leek ranks third in popularity among alliums, second only to its onion counterpart and garlic. Cultivation of the crop begins with seeds, which remain viable for up to 3 years. Before planting, they are pre-treated: placed in hot water (with a temperature of 45 degrees), then in cold water. To get quick germination, the seeds are germinated. To do this, lay them out on a damp cloth and leave them in a warm place. After 3 days, dry the seeds and sow immediately.

Leeks can be grown using the seedless method. In this case, the seeds are sown directly into the ground in mid-May.

To obtain seedlings, observe the timing of sowing seeds:

• in seedling boxes - mid-February;
• glass greenhouse – mid-April;
• under film on the garden bed - end of April.

Seeds are sown in moist soil in rows (every 0.05 m) in a well-lit place. The duration of daylight hours for the crop is 11 hours. The depth of the groove should not exceed 0.015 m. After sowing the seeds, the box is covered with film and placed in a warm place with a temperature of 22-25 degrees. After the first shoots appear, the temperature in the room is reduced to 12-17 degrees. The film is removed. The seedlings survive for 7 days. Then the temperature is increased again to 14 degrees at night and 20 degrees during the day, maintaining it throughout the further period of growing seeds.

Conclusion

Leeks are a source of health and vitamins. In addition to numerous medicinal properties, the vegetable has a delicate aroma and piquant taste, therefore it is widely used in cooking to improve the gastronomic characteristics of dishes. Leek exhibits antibacterial, anti-inflammatory and diuretic properties. Onion essential oils reduce symptoms associated with flu and colds.

When consumed regularly, the vegetable prevents respiratory diseases, increases hemoglobin levels, and protects against anemia. This is an excellent aphrodisiac that enhances sexual activity.

Other beneficial properties: normalizes digestion, stabilizes blood pressure, promotes weight loss, strengthens the skeleton, lowers cholesterol, improves vision, and improves the nervous system. Leeks are good for the heart because they contain active forms of folic acid, which are involved in reducing the concentration of homocysteine, which causes cardiovascular diseases.

Benefits of leeks

Firstly, leeks contain virtually no calories or fat.

Secondly, this product is very useful for people with bone and joint diseases. Leeks contain sulfur compounds, which stop inflammatory processes. It is a good prevention of osteoarthritis.

Leeks contain many vitamins and nutrients and help fight vitamin deficiency.

This vegetable has a beneficial effect on the human nervous system, as it contains substances such as magnesium and folic acid. Improves memory and attention.

These greens also contain quercetin, an antioxidant that helps prevent cancer.

Leeks have a beneficial effect on heart function and relieve allergic reactions.

Stabilizes blood pressure, lowers cholesterol levels in the blood, treats diarrhea.