LEEK 



353 



Uses. — The blanched lower part of the leaves, improperly 

 called the stem of the plant, is extensively used in culinary 

 preparations. In the south of England and in Ireland, the great 

 value of this vegetable is little known except to good cooks ; it is 

 not always to be had in the best condition in these parts. 



Long Paris Winter Leek. — This kind is very distinct from 

 all others. Its leaves are consolidated for a considerable portion 

 of their length, and, in the free part, are longer and narrower than 

 those of any other variety ; they are also of a paler and grayer 

 green. The lower part of the leaves, where they overlap one 



Long Paris Winter Leek (|- natural size). 



another, and which is generally termed the stalk, measures, in well- 

 grown plants, about 12 in. long and about i in. in diameter. This 

 variety withstands the winter well, and is particularly suitable for 

 planting out late in autumn. It is the only kind which produces 

 those fine, very long, slender Leeks, which are seen in long bundles 

 in the Central Market at Paris ; at the same time, it is true that 

 the market-gardeners help Nature a little by earthing up the 

 plants while they are growing. 



Long Mezi^res Leek.— An excellent variety; the stem is thick, 

 8 to 10 in. long, or longer, and very white ; the leaves green, 

 narrow, and erect. Lately it has been largely grown around Paris. 



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