LEEK. 141 



The leek is a native of Switzerland, whence it 

 was procured and distributed to other parts of 

 Europe. It was cultivated in this country, and par- 

 ticularly in Wales, as we read in history, at a very 

 early period. The Welshmen still continue to 

 wear leeks on their patron St. David's day, in com- 

 memoration of a victory which they obtained over 

 the Saxons in the sixth century, and which they 

 attribute to the leeks they wore by order of St. 

 David, to distinguish themselves in the battle. 



Leeks are a wholesome and certainly a nutritious 

 vegetable, and, from their mild qualities, are pre- 

 ferred by many families for their soups to onions. 



There are two varieties of this plant at present 

 under cultivation. 



1. The Narrow-leaved, nearly superseded (except 

 in some countries) by the next, which is far su- 

 perior to it. 



2. Broad-leaved or London Leek, so called from 

 the preference given to it in the London markets, 

 which it highly deserves. It was first obtained by 

 a gardener in Essex many years ago. A gentleman 

 from the West Indies having observed a plantation 

 of leeks near London, told the author it put him in 

 mind of the young sugar canes in that country, to 

 which he said they bore a great similitude. 



Culture. The soil in which the leek is planted 

 should be the best the kitchen garden affords, and 

 previously well manured and worked up, a full 

 spade in depth. In any open spot of light rich 

 ground, the first or lecond week in March, the seed 

 should be sown rather thinly ; otherwise the plants 

 will come up in clusters, and require to be thinned 



