Leeks


COMMON NAME
Standardized: leek
Other: leeks

Binomial name
Allium ampeloprasum

CUT SIZES:
Large Cut, Cut (size as request).  All “99% Quality”

Species synonymy
Allium ampeloprasum is a member of the onion genus Allium. The wild plant is commonly known as wild leek or broadleaf wild leek. Its native range is southern Europe to western Asia, but it is cultivated in many other places and has become naturalized in many countries. “Allium ampeloprasum” is regarded as native to all the countries bordering on the Black, Adriatic, and Mediterranean Seas from Portugal to Egypt to Romania. In Russia and Ukraine, it is considered invasive except in Crimea, where it is native.

OVERVIEW
Leek, (Allium ampeloprasum), hardy biennial plant of the amaryllis family (Amaryllidaceae), grown as a vegetable. The leek is an ancient crop. The plant is related to the onion and has a mild, sweet, onionlike flavour. Leek stalks are widely used in European soups and stews, especially as a complement to potatoes, and can be cooked whole as a vegetable. The leek is a vegetable, a cultivar of Allium ampeloprasum, the broadleaf wild leek. The edible part of the plant is a bundle of leaf sheaths that is sometimes erroneously called a stem or stalk. The genus Allium also contains the onion, garlic, shallot, scallion, chive,[1] and Chinese onion.[2]

Uses
Leeks are consumed as a vegetable after cooking and are incorporated into many dishes.

PARTS USED
bundle of leaf sheaths

TYPICAL PREPARATIONS
more often used in cooking. Seldom used in extract or capsule form.

*PRECAUTIONS
General: We recommend This information is not intended to diagnose, treat, cure, or prevent any disease without consulting a doctor, particularly if you are pregnant, nursing, or Tack any medications. This Specification has been evaluated by the EOS. The product comes to you with a one hundred percent satisfaction guarantee.