Allium porrum
| Allium porrum | |
| Light: |  |
| Moisture: |  |
| Hardiness: | 6 |
| Soil pH: | 5.6-8.4 |
| Height: | 3' |
| Blooms: | Mid Summer-Late Summer |
| Edible Rating: |  |
| Medicinal Rating: |  |
| Tea: | Yes |
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Allium porrum (common name: leek)
Propagation: Seed - for an early crop, or for larger plants, sow the seed in early spring in a greenhouse and plant out in May. For smaller or later plants, sow April in an outdoor seedbed and plant out as space permits in July or even August.
Cultivation: Prefers a sunny position in a light well-drained soil[1] but succeeds in most soils[2]. Grows well in heavy clay soils. Prefers an open situation[1][3]. Does best in a soil that was well fed for a previous crop[1]. Tolerates a pH in the range 5.2 to 8.3.
The leek is a widely cultivated vegetable, there are many named varieties[4]. Young plants are often planted quite deeply in the soil (8 - 10cm deep) in order to blanch the lower stem, it is also a common practice to earth up the growing plants in order to blanch right the way up the stems. Whilst this does make the stems more tender, it also results in a loss of minerals and vitamins.
Although commonly treated as a biennial, this plant is a true perennial, perennating by means of small lateral growths and often developing a roundish bulb at the base of the main growth[1]. A relatively slow-growing plant, it can be interplanted with faster maturing species such as lettuces[5].
The bulbs should be planted fairly deeply[1].
Grows well with most plants, especially roses, carrots, celery, celariac, beet and chamomile, but it inhibits the growth of legumes[6][7][8]. This plant is a bad companion for alfalfa, each species negatively affecting the other[5].
Members of this genus are rarely if ever troubled by browsing deer[9].
Range: Original habitat is obscure.
Habitat: Not known in wild.
Edibility: The leaves and long white blanched stem are eaten cooked[10][2][3][4]. They can also be cut into thin slices and be added to salads[4]. A mild onion flavour with a delightful sweetness[4][K].
Bulb - raw or cooked. The bulb is produced in the plants second year of growth (that is, after it is normally harvested). The bulb is somewhat larger if the plant is prevented from flowering[K].
Flowers - raw. Used as a garnish on salads, though they are rather on the dry side and less pleasant than many other members of the genus[K].
Medicinal: This species has the same medicinal virtues as garlic, but in a much milder and less effective form[11]. These virtues are as follows:-
Garlic has a very long folk history of use in a wide range of ailments, particularly ailments such as ringworm, Candida and vaginitis where its fungicidal, antiseptic, tonic and parasiticidal properties have proved of benefit[12]. It is also said to have anticancer activity[12]. Daily use of garlic in the diet has been shown to have a very beneficial effect on the body, especially the blood system and the heart. For example, demographic studies suggest that garlic is responsible for the low incidence of arteriosclerosis in areas of Italy and Spain where consumption of the bulb is heavy[13].
The bulb is said to be anthelmintic, antiasthmatic, anticholesterolemic, antiseptic, antispasmodic, cholagogue, diaphoretic, diuretic, expectorant, febrifuge, stimulant, stomachic, tonic, vasodilator[14][15][16][17][18][19]. The crushed bulb may be applied as a poultice to ease the pain of bites, stings etc[14][15][16][17].
Usage: The juice of the plant is used as a moth repellent. The whole plant is said to repel insects and moles[7].
Pollinators: Bees, insects
Soil: Can grow in light and medium soils.
Drainage: Prefers well drained soil.
Flower Type: Hermaphrodite
Heavy Clay: Grows in heavy-clay soils.
Known Hazards: Although no individual reports regarding this species have been seen, there have been cases of poisoning caused by the consumption, in large quantities and by some mammals, of certain members of this genus. Dogs seem to be particularly susceptible[20].
Links
References
- ↑ 1.0 1.1 1.2 1.3 1.4 Chittendon, Fred. RHS Dictionary of Plants. Oxford University Press, 1951.
- ↑ 2.0 2.1 Simons, Arthur. New Vegetable Growers Handbook. Penguin, 1977.
- ↑ 3.0 3.1 Thompson, Robert. The Gardener's Assistant. Blackie and Son, 1878.
- ↑ 4.0 4.1 4.2 4.3 Facciola, Stephen. Cornucopia - A Source Book of Edible Plants. Kampong Publications, 1990.
- ↑ 5.0 5.1 Allardice, Pamela. A-Z of Companion Planting. Cassell Publishers, 1993.
- ↑ Philbrick, Helen and Richard Gregg. Companion Plants. Watkins, 1979.
- ↑ 7.0 7.1 Riotte, Louise. Carrots Love Tomatoes. Garden Way, 1978.
- ↑ Hatfield, Audrey. How to Enjoy your Weeds. Frederick Muller Ltd, 1974.
- ↑ Thomas, Graham. Perennial Garden Plants. J. M. Dent & Sons, 1990.
- ↑ Hedrick, Ulysses. Sturtevant's Edible Plants of the World. Dover Publications, 1972.
- ↑ Bown, Deni. Royal Horticultural Society Encyclopaedia of Herbs and Their Uses. Dorling Kindersley, 1995.
- ↑ 12.0 12.1 Duke, James and Edward Ayensu. Medicinal Plants of China. Reference Publications, 1985.
- ↑ Foster, Steven and Billy Tatum. Medicinal Plants of Eastern and Central North America. Houghton Mifflin, 1990.
- ↑ 14.0 14.1 Grieve, Margaret. A Modern Herbal. Penguin, 1984.
- ↑ 15.0 15.1 Launert, Edmund. Edible and Medicinal Plants. Hamlyn, 1981.
- ↑ 16.0 16.1 Hylton, Josie and William Holtom. Complete Guide to Herbs. Rodale Press, 1979.
- ↑ 17.0 17.1 Lust, John. The Herb Book. Bantam Books, 1983.
- ↑ Uphof, Johannes. Dictionary of Economic Plants. Weinheim, 1959.
- ↑ Mills, Simon. The Dictionary of Modern Herbalism.
- ↑ Cooper, Marion. Poisonous Plants in Britain and their Effects on Animals and Man. The Stationery Office, 1984.