Leek is a beneficial “superfood,” which is widely used in cooking. Properties of the leek allow us to call it a drug, and therefore all types of onion are highly valued in the world. Leek is quite versatile, allowing you to cook with it, add salt, pick it, dry the onions, and freeze on the workpiece.
Romans leek was considered the food of the rich people. Roman Emperor Nero used leeks in large quantities to preserve his voice for public speaking. His contemporaries called him “leeks-eater.”
In ancient times leeks helped with a sore throat, wound healing, and cleansing blood. And today, it is one of the symbols of the Kingdom of Wales in the UK. In the 6th century, bishop and educator David Welsh during one of the battles in a field of onions ordered the soldiers to attach to the helmet leeks to distinguish friend from foe. In Britain, there is also the “Society of Friends of the leek” on their training camp members to discuss the intricacies of the cultivation of this culture and share some delicious recipes with it.
How useful leeks
Leek contains a large number of useful substances and elements. In its composition, there is potassium, calcium, iron, phosphorus, sulfur, magnesium, essential oil, consisting of proteins, vitamins – ascorbic and nicotinic acid, thiamine, riboflavin, and carotene. Onions contain a large number of vitamin C, which increases the body’s protective properties, vitamins A and E, vitamins of the group B, N, and PP.
Leek for 90 percent is water and therefore refers to dietary foods with powerful diuretic properties. This culture helps remove toxins from the body, normalizes digestion, improves appetite, and helps the liver work more efficiently. Leek is useful against cancer because it inhibits the active growth of the tumor cells.
Leek purifies the blood and improves the respiratory system’s condition, and it is effective in diseases of the nasopharynx. Leek is useful in several complex diseases, such as atherosclerosis, arthritis, and depression, vitamin deficiency, and physical fatigue.
Leek may also be harmful. When consumed in excess, it increases the pressure, increases the stomach’s acidity, and disrupts digestion.
Leeks contain oxalates, which should be avoided by people who are prone to the formation of kidney stones. Also, you cannot use it for those who suffer from chronic diseases of the digestive tract, especially in the period of exacerbation.
Leeks are also not recommended for nursing mothers because their taste can be transmitted through breast milk.
Leek has a very delicate taste, so it is used in dishes considered a delicacy. The food cooks add the white part of the leek, but the green leaves that are a little rougher should not be ignored.
For more about leek health benefits and harms – read our big article: