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LEEK , the See also: Allium Porrum of botanists, a plant now considered as a See also: mere variety of Allium Ampeloprasum, See also: wild leek, produced by cultivation
.
The plant is probably of Eastern origin, since it was commonly cultivated in See also: Egypt in the See also: time of the Pharaohs, and is so to the See also: present See also: day; while as regards its first appearance in See also: England both See also: Tusser and Gerard—two of the earliest writers on this class of subjects, the former of whom flourished in the early See also: part and the latter in the later part of the 16th century—speak of it as being then commonly cultivated and used.' The See also: Romans, it would appear, made See also: great use of the leek for savouring their dishes, as seems proved by the number of recipes for its use referred to by See also: Celsius
.
Hence it is more than probable that it was brought to England by the Romans
.
See also: Italy was celebrated for leeks in the time of See also: Pliny (H.N. xix. c
.
6), according to whom they were brought into great esteem through the emperor See also: Nero, derisively surnamed "Porrophagus," who used to eat them for several days in every See also: month to clear his See also: voice
.
The leek is very generally cultivated in Great Britain as an esculent, but more especially in Scotland and in See also: Wales, being esteemed as an excellent and wholesome See also: vegetable, with properties very similar to those of the onion, but of a milder character
.
In See also: America it is not much cultivated except by market gardeners in the neighbourhood of large cities
.
The whole plant, with the exception of the fibrous roots, is used in soups and stews
.
The sheathing stalks of the leaves See also: lap over each other, and See also: form a thickish See also: stem-like See also: base, which is blanched, and is the part chiefly preferred
.
These blanched stems are much employed in French See also: cookery
.
They form an important ingredient in Scotch winter broth, and particularly in the See also: national dish See also: cock-a-leekie, and are also largely used boiled, and served with toasted See also: bread and See also: white
See also: sauce, as in the See also: case of See also: asparagus
.
Leeks are sown in the spring, earlier or later according to the See also: soil and the season, and are planted out for the summer, being dropped into holes made with a stout dibble and See also: left unfilled in See also: order to allow the stems space to swell
.
When they are thus planted deeply the holes gradually fill up, and the base of the stem becomes blanched and prepared for use, a See also: process aided by See also: drawing up the See also: earth round about the stems as they elongate
.
The leek is one of the most useful vegetables the cottager can grow, as it will supply him with a large amount of produce during the winter and spring
.
It is extremely See also: hardy, and presents no difficulty in its cultivation, the chief point, as with all succulent esculents, being that it should be grown quickly upon well-enriched soil
.
The plant is of biennial duration, flowering the second See also: year, and perishing after perfecting its seeds
.
The leek is the national See also: symbol or badge of the Welsh, who See also: wear it in their hats on St See also: David's Day
.
The origin of this See also: custom has received various explanations, all of which are more or less speculative
.
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