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A leek is a vegetable, a cultivar of Allium ampeloprasum, the broadleaf wild leek (syn. Allium porrum). 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, chives, [3] and Chinese onion.
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 southwestern Asia and North Africa, [2] but it is cultivated in many other places and has become naturalized in many countries.
Leeks are called leeks in the States but there are also wild leeks (aka ramps) and a type of allium in Spain called a calçot, which are larger than spring onions but smaller than leeks.
The fleshy stalk is the edible part of the plant, but the leaves are poisonous, Reiners said. Stay safe by eating plants that grocery stores commonly call vegetables. “We know (vegetables) are ...
Many are used as food plants, though not all members of the genus are equally flavorful. In most cases, both bulb and leaves are edible. The characteristic Allium flavor depends on the sulfate content of the soil the plant grows in. [15] In the rare occurrence of sulfur-free growth conditions, all Allium species completely lose their usual ...
Add the leek and cook over moderate heat until softened, about 10 minutes. Add the cream and simmer over moderate heat until slightly thickened, about 5 minutes. Add the spinach and cook until wilted, about 2 minutes. 3. Add the cooked fusilli to the skillet and toss over moderately low heat until coated with the leek sauce, about 1 minute.
The edible portion is an enlarged (swollen) hypocotyl. It is a member of the cabbage family and is white, green, or purple in color. Lotus root The edible portion is a stem modified for underwater growth. Buds and branches are visible on the vegetable sold as lotus root. Potato The edible portion is a rhizome (an underground stem) that is also ...
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