An allium vegetable, just like onion, garlic, shallots, and scallions, leeks are native to Central Asia. These are abundantly cultivated in Europe too. Sweeter, more delicate, and less pungent in taste than onions, leeks have a very subtle presence in a dish to which they are added. Leeks are full of antioxidant agents such as flavanoids which are most concentrated in the bulb and leaves adjoining it. Extremely rich in kaempferol, a flavanol that produces Nitric Oxide(NO) that dilates and relaxes blood vessels and protects them from damage. Another very important nutrient found in leeks is folate, helpful for a healthy cardiovascular system. These also comprise nutrients and minerals like Vitamin A, C, E, K, potassium, iron, magnesium, zinc, and selenium along with anti-inflammatory properties. Leeks are specially beneficial to expecting mothers as its intake reduces the chances of neural tube defects in newborns significantly.
Leek is a versatile vegetable and can be consumed in a variety of ways. Be it raw in salads, in stews and soups, in pizzas, pasta, and fried rice or simply blanched to be added to your favorite dish. Leeks can be had as and when and how you like.
Soil should be mixed with well rotten Cow dung. Raise nursery and transplant 40-45 days old plants in beds at the distance of 1.0 feet between line to line and 4 inches plant to plant. Irrigate immediately and then as per requirement. Harvest starts after 70-80 days from transplanting.