Leek and shallot 365
22.1 Introduction
Leek (Allium ampeloprosum L.) (Synon. A. porrum L.; A. ampeloprasum var porrum
(L.) Gay) is an important crop of the family Alliaceae which exhibits morphological
differences with onions. It is larger than the onion. The leaf blades are flattened
rather than radial. The leaf base of leek stores some reserves but does not thicken into
a bulb. Leek has a milder and more delicate flavour than onion, though a coarser
texture. When tender, it is eaten raw. It is also cooked with other vegetables or used
as a flavouring in soups and stews. Leeks are mainly grown in northern Europe and
less frequently in India, the United States, and Canada. Leeks are especially important
in northern European countries such as Belgium, Denmark, and the Netherlands
(Warade and Shinde, 1998). A non-bulb forming biennial is grown for its blanched
stem and leaves. In India and Sri Lanka, it thrives well at higher altitudes but moist
localities are adverse to its cultivation. Commercial cultivation is not followed in
India and wherever it grows, it is on a home scale, mainly in the kitchen garden as
a favourite vegetable.
Shallots (Allium ascalonicum L. Syn.; A. cepa L. var ascalonicum Backer) are a
perennial crop that is grown as an annual for its cluster of small bulbs or cloves. They
have a delicate onion-like flavour and may be grown for their dry bulbs or used in the
same manner as green onions. Leeks and shallots are indeed valuable, not only as
spices for flavouring dishes, but also as medicinal plants of importance. This chapter
deals briefly with leeks and shallots. The chapter contains the following sections on
leek and shallot; description, botany, origin and distribution; chemical composition;
cultivation and production; uses in food industry/processing; functional properties
and quality issues.
22 Leek and shallot.......................................................................................
K. R. M. Swamy and R. Veere Gowda, Indian Institute of Horticultural
Research, India