Effect:
antibacterial, antiviral, antifungal, anticancer, anti-inflammatory, antiseptic
Areas of application:
lowers cholesterol levels, lowers blood pressure, iron deficiency, arthritis, gout, urinary tract problems, facilitates digestion and supports intestinal activity, stabilizes blood sugar levels, prevents cancer
Plant parts used:
Stem
Collection time:
Late summer or even all year round
To find:
garden plant
Ingredients:
Folic acid, iron, manganese, vitamin C, vitamin K, potassium, calcium, magnesium
Miscellaneous:
The leek grows on a compressed stem, the leaves of which wrap around each other in overlapping layers and fan out towards the top. Flat, fibrous, white roots grow from the base of the stem. The plant grows tall and reaches around 90 cm. If it is not harvested in the first year, it produces a large umbel in the second year. These flowers produce small black, irregular seeds. The flowers appear from July to August. It is also frost tolerant.
In the kitchen, leek can be eaten as a vegetable or fried. They are very tasty in soups and can be used as a spice. Compared to other onion plants, leeks are rather mild.
Regular consumption of leek helps the body rid itself of toxins and waste products.
Leek can be found as a runic inscription on numerous bracteates from the migration period in Scandinavia. Leek is interpreted here as a medicinal plant. A connection to Odin has been claimed but also doubted.
Leek is one of the national symbols of Wales, corresponding to the English rose and Scottish thistle.