The cross-section of a bulb of this onion reveals that it is composed of thickened, fleshy leaf bases tightly wrapped around each other.
The outermost skin gives the bulb its colour, which varies, depending on the variety, from silvery white, white to dark brown, red and violet. It also protects the bulb from drying out and therefore should not be removed during storage.
It was perhaps developed by breeding and selection from the wild species Allium oschaninii of central Asia, which was introduced to Europe by the Greeks and Romans. A common, cheap and readily available food, the onion has become widely used as seasoning in many dishes, to which it gives an appetizing flavour and aroma. Nowadays we tend to be unaware that it is the most widely used of all herbs. Finely chopped raw onion is used in preparing steak tartare, and lightly sauted in butter or oil it enhances the flavour of most soups and sauces as well as braised meat. It is the principal ingredient of the vegetable relish known as mixed pickles.
The leek is used primarily as a seasoning for vegetable soups and other vegetables. It is also used in preparing fish soup, cooking fish and crabs, as well as in pork and lamb dishes.
Even though it had been grown in China two thousand years ago the Welsh onion was not known in medieval Europe until the 16th century when it was introduced via Russia. Nowadays it is cultivated in both Europe and America. Its requirements are light to medium, weed-free soil that is not too moist and an open, sunny position. The soil must not be freshly fertilized but it must have sufficient humus and lime present.
Even though many different (often regional) forms are grown and sold throughout the world, leeks can be divided into two basic groups. Large, plump leeks (I), which also give large yields, are used as a vegetable, whereas the smaller slender leeks (2), are recommended for use as a culinary herb. Those who find onion too pungent for their taste can use leek instead. The Romans even used young leeks to make a salad - 16035
The outermost skin gives the bulb its colour, which varies, depending on the variety, from silvery white, white to dark brown, red and violet. It also protects the bulb from drying out and therefore should not be removed during storage.
It was perhaps developed by breeding and selection from the wild species Allium oschaninii of central Asia, which was introduced to Europe by the Greeks and Romans. A common, cheap and readily available food, the onion has become widely used as seasoning in many dishes, to which it gives an appetizing flavour and aroma. Nowadays we tend to be unaware that it is the most widely used of all herbs. Finely chopped raw onion is used in preparing steak tartare, and lightly sauted in butter or oil it enhances the flavour of most soups and sauces as well as braised meat. It is the principal ingredient of the vegetable relish known as mixed pickles.
The leek is used primarily as a seasoning for vegetable soups and other vegetables. It is also used in preparing fish soup, cooking fish and crabs, as well as in pork and lamb dishes.
Even though it had been grown in China two thousand years ago the Welsh onion was not known in medieval Europe until the 16th century when it was introduced via Russia. Nowadays it is cultivated in both Europe and America. Its requirements are light to medium, weed-free soil that is not too moist and an open, sunny position. The soil must not be freshly fertilized but it must have sufficient humus and lime present.
Even though many different (often regional) forms are grown and sold throughout the world, leeks can be divided into two basic groups. Large, plump leeks (I), which also give large yields, are used as a vegetable, whereas the smaller slender leeks (2), are recommended for use as a culinary herb. Those who find onion too pungent for their taste can use leek instead. The Romans even used young leeks to make a salad - 16035
