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LEEKS AND RHUBARB
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A few facts about Leeks and
Rhubarb - if you need to know more why |
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| Leeks (allium porrum)
are thought to be native to Central Asia; they have been used as a food
source since ancient Roman and Greek times. Leeks are related to onions
and garlic; they have a small bulb but have a very long white stalk
which has flat green leaves at the end of it. They are normally 12
inches long and about an inch thick with a slight onion like taste.
Leeks belong to the allium family of vegetables.
Leeks have similar health benefits to garlic and onions, they can lower cholesterol levels, protect against cancer especially colon and prostrate cancer and they can balance blood sugar levels thanks to their manganese, vitamin B6, vitamin C, folate, and iron content.
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| Rhubarb - Homely, comforting
rhubarb crumble is a great British favourite, but rhubarb itself comes
from more exotic plains. It's believed that rhubarb's origins are rooted
on the banks of the river Volga in Russia. It arrived in Britain in the
late 16th century but it was a long time before rhubarb was introduced
to the dinner table.
The practice of 'forcing' rhubarb, or growing it in dark conditions, didn't start until the early 19th century when a Chelsea gardener made a chance discovery by leaving a chimney pot over one of his plants. He found that depriving rhubarb of light made the stems shoot upwards, searching for light, which made for a more succulent-tasting product. This forced rhubarb is infinitely more delicate than the outdoor garden variety. |
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