native to: probably Central Asia
in season here: fall through early spring
Leeks, Allium ampeloprasum (Leek Group), are members of the Amaryllidaceae family, related to onions and garlic. They have plenty of kaempferol, which protects blood vessel linings. Another way leeks protect blood vessels is with their high concentrations of polyphenols (garlic and onions have more, but leeks are still up there). They also provide lots of folate in a bioactive form, meaning you're not only eating this B vitamin, you're absorbing it and getting that cardiovascular support. Leeks' flavonoids are more abundant in the bulbs and lower leaves, which is the part most commonly used. They also contain compounds which convert to allicin after the leek is cut or crushed; allicin reduces cholesterol formation (how about some leeks in that omelet?), reduces blood vessel stiffness, lowers blood pressure, and has anti-microbial functions. Leeks also provide the important vitamins pyridoxine, niacin, riboflavin, thiamin, and vitamins A, C, and E. Their good fiber content makes them helpful for weight loss.
Ancient Greeks and Romans ate leeks to benefit the throat and make the voice stronger, and the Romans introduced them into many of the colder areas of their empire. The leek is the national symbol of Wales; according to some sources this is because of their use in a battle against Saxon invaders in 1620, but sources I find more credible trace the presence and importance of leeks in Wales into far earlier times.
Read more:
label-style nutrition information for raw leeks
label-style nutrition information for boiled leeks
Nutrition and You
Organic Gardening News and Info
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
