THE LEEK. 



in 



of the garlic and the smallest and finest of the genus. It is a hardy 

 perennial and native of Siberia. It grows in tufts and is propagated 

 by offsets from the roots. Its use is in soups and for spring salads, 

 for which the leaves or stalks are cut close. It is cultivated as a sub- 

 stitute for the onion, and being mild, it is esteemed for omelets, &c. 

 It is not drawn to eat entire ; for though placed with bulbous roots, it 

 affords none for consumption, but the thin stems are eaten when a few 

 inches high, as a salad and seasoning ingredient. Once planted, it 

 continues for 4 or 5 years without injury from the cold of winter. 

 The roots are planted a few inches apart, when they soon grow into 

 large bunches. It is found wild, but is not changed by cultivation. 

 The bulbs are very small and connected in elongated clusters. The 

 stalks are seldom allowed to run to seed, and when cut, others shoot 

 up in succession. Their flavor suffers if kept after picking. The 

 flowers are white with a purplish tinge, and appear in June. They 

 are a fine ornament along the paths of gardens. They partake of the 

 flavor of both the onion and leek. 



LEEK, Allium porrum. This is a species of the garlic, before 

 noticed. It is said to be a native of Switzerland ; but was probably 

 cultivated with the onion by the ancient Egyptians ; and it is still a 

 constant attendant at the tables there. It has long been a favorite 

 badge as well as food of the Welch, and is now so used on St. David's 

 day, in commemoration of a victory obtained over the Saxons in the 

 6th century and attributed to the leeks they wore by order of St. Da- 

 vid. Its growth is recommended in northern countries on account of 

 its hardy and pungent character. It requires more boiling than the 

 other species of garlics ; it taints the breath offensively, unless re- 

 duced to a pulp ; but this, or any other vegetable odor, is not unwhole- 

 some, if not the effects of putrefaction. Its bulb is formed of the 

 bottoms of the leaves, but these are not composed of cloves, as with 

 other species. The stem is 3 feet high and the bell-shaped flowers 

 appear in large close balls in May. The blanched ends of the leaves 

 are used as a pot-herb, though the roots and much of the leaves are 

 eaten in some places, with bread, &c. It is a forward and succulent 

 vegetable in cold climates, when other fresh ones are not to be obtain- 

 ed. It is raised from seed and cultivated like the onion. The soil is 

 light, dry and rich, and the situation open, with a dry sub-soil. It is 

 dug in the fall and the crop sown the last of April. The plants are 

 weeded and thinned when 3 or 4 inches high, and are often transplant- 

 ed when 6 or 8 inches high. The long weak tops are trimmed and 

 planted in rows 10 or 12 inches apart. The best are removed in 

 spring to a sunny place for seed, and supported by stakes till ripe in 

 Sep. Cut and tie the heads and hang them under cover, and when dry, 

 rub out the seed. An ounce of seed is sown on a bed 4 feet by 8, 

 patted down and raked lightly over. 



