Lauch – Healing Effects and Uses

The term leek refers to porree (Allium porrum) – a biennial herbaceous plant that we primarily know as a versatile vegetable. That’s why we generally consider leek to be healthy. For many centuries, it was also used as a medicinal plant, although this use has now almost been forgotten.

Leek is a special cultivated form of wild garlic, which mainly occurs in the western Mediterranean region. The ancient Egyptians were already cultivating it there around 2000 BC. Over the centuries, it spread to northern and central Europe as well. It probably reached Germany in the Middle Ages, where it was long known almost exclusively as porree. In the garden, the leek plant thrives in sunny to partially shaded locations. Leek can handle both heat and cold. Although it is a typical winter vegetable, porree is available fresh in supermarkets all year round.

As a vegetable, which is how we mainly use the plant here, leek is healthy and can be prepared in many different ways. Cooked, fried, steamed, baked, or grilled, porree finds its way onto our plates. It is also suitable as a salad and seasoning because of its onion-like flavor.

Its many nutrients make leek so healthy. In the past, it was even valued as a medicinal plant and was part of traditional medicine. Today, research mainly focuses on its relatives garlic and onions. However, leek also offers health benefits: it is said to help prevent cardiovascular diseases, stimulate kidney function, and promote digestion. It is also attributed with a detoxifying effect. Leek is also said to help with bronchial diseases during recovery.

Porree contains many vitamins, minerals such as magnesium and potassium, as well as trace elements like iron. Especially as a popular source of vitamin C, leek is very healthy. It also provides folic acid, fiber, and protein. Its sulfur-containing essential oil is believed to be responsible for its digestive benefits. It is particularly characterized by its content of polyphenols and the flavonoid kaempferol.

Leek consists of a white stalk that transitions into long, pale to blue-green leaves that are fused together. Unlike the wild-growing plant, the garden variety does not develop a root but has a dense root system.