Leek: Difference between revisions
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(Reformat, scientific name, links to herbal entries and category) |
HenryMaldon (talk | contribs) (instructions for slitting leeks) |
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The '''leek'''(''Allium ampeloprasum'' var. ''porrum'') is a vegetable related to the [[onion]] and is strongly associated with [[Wales]]. |
The '''leek''' (''Allium ampeloprasum'' var. ''porrum'') is a vegetable related to the [[onion]] and is strongly associated with [[Wales]]. Leeks are typically prepared for cooking by cutting off the loose greens from the top, slitting the mostly white part that remains, and fanning out the layers to rinse in running water. |
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Leeks reputedly have, along with [[sultana]]s, the property that when they are added to a dish, the dish becomes [[medjeeval]]. |
Leeks reputedly have, along with [[sultana]]s, the property that when they are added to a dish, the dish becomes [[medjeeval]]. |
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[[Category:vegetable]] |
[[Category:vegetable]] |
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[[category:food]][[category:plants]][[category:materials (medieval)]] |
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Latest revision as of 21:21, 22 May 2008
The leek (Allium ampeloprasum var. porrum) is a vegetable related to the onion and is strongly associated with Wales. Leeks are typically prepared for cooking by cutting off the loose greens from the top, slitting the mostly white part that remains, and fanning out the layers to rinse in running water.
Leeks reputedly have, along with sultanas, the property that when they are added to a dish, the dish becomes medjeeval.
