The image, above, shows the full Wild Leek plant (Alliumampeloprasum) in the wild, bottom right. The left-hand image
shows two plants grown from seed in a garden. The image, upper
right, shows a close-up of the plant's distinctive flower head..
| Common Name: Wild Leek |
| Scientific Name: Allium ampeloprasum |
| Other Names: Broadleaf Wild Leek |
| Family: Aliaceae |
| Range: S. Europe to W. Asia. Possibly native in Britain in S.W. England and Wales |
Physical Characteristics
Allium ampeloprasum is a hardy Bulbous plant, growing to 1.8m (6 ft) by 10cm (4 in) in size. It is hardy to zone 6 and is not frost tender. The plant is in leaf year round (new plants germinate in early October) and wild leek flowers between July and August and the seeds ripen in August. The flowers are hermaphrodite and are pollinated by bees and insects.
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| Edible Parts: Leaves. Flowers, Bulbs |
 Edibility Rating: 5 
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 Known Hazards: Although no individual reports regarding this species have been seen, there have been cases of poisoning caused by the consumption, in large quantities and by some mammals, of certain members of this genus. Dogs seem to be particularly susceptible.
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Welcome to the summary page for FabulousFusionFood's Wild Food guide to Wild Leeks along with all the Wild Leeks containing recipes presented on this site, with 0 recipes in total.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Wild Leeks as a major wild food ingredient.
The Wild Leek, Allium ampeloprasum (also known as Broadleaf Wild Leek), is a member of the onion genus Allium, in the Aliaceae (onion) family of herbaceous perennial flowering plants.
Its native range is S. Europe to W. Asia, and there is some debate as to whether it is native in Britain (it may have been introduced by prehistoric people), where its habitat consists of rocky places near the coast in south-west England and Wales.
From this wild original are derived the five cultivars: leek, elephant garlic, pearl onion, Persian leek and kurrat. Wild leeks tend to e tall, straggly plants and can grow over 2m tall (though more typically they are about 120cm tall. The most notable feature is the large flower had which can vary from white to purple in colour.
It is in leaf from October to August, in flower from July to August, and the seeds ripen in August. Both the leaves and the bulb are edible. The bulb can be eaten either raw or cooked and can vary considerably in size from 2–6cm and typically have a fairly strong leek to garlic flavour. The leaves can also be eaten either raw or cooked and have a pleasant mild to strong garlic flavour (but are best picked from autumn to early spring, after this they become tough and fibrous). The stems are also edible, but only when young. As they age they tend to become tough and fibrous.
In the past these plants were a very important food and flavouring source as they are available from late autumn to the spring (I have some in my garden for this very reason).
The bulbs tend to be very small and are best grubbed up in late summer (September [ie when the plant is dormant]) and typically you will have small bulblets (known as Bulbils) around the main bulb. Reserve a few for cooking or pickling and plant the remainder for your winter's crop. You can also plant the seeds directly into the ground at this time. The main bulb of the plant also pickles well and can be used as a garlic or onion substitute.
The flowers are edible and have a distinct garlicky taste. Though pleasant in taste, they are somewhat dry and are best used as garnishes for soups and stews (but a few added to salads or soaked in vinegar before adding to salads are acceptable). The flowers and flower buds pickle well.
In terms of cooking, wild leeks have a milder flavour than garlic but can be substituted for garden leeks in any recipe and do make a wonderful soup.
[2]. Huxley, A. The New RHS Dictionary of Gardening. 1992
[3]. Tanaka, T. Tanaka's Cyclopaedia of Edible Plants of the World.
[4]. Lim T.K. Edible Medicinal And Non-Medicinal Plants, Vols 1–8.
[5]. Thomas, G. S. Perennial Garden Plants
[6]. Milner, E. Trees of Britain and Ireland
[7]. Rose, F. & O'Reilly, C. The Wild Flower Key (Revised Edition) – How to identify wild plants, trees and shrubs in Britain and Ireland
[8]. Streeter, D. & Garrard, I. The Wild Flowers of the British Isles
[9]. Clapham, A.R.; Tutin, T.G. & Moore, D.M. Flora of the British Isles
[10]. Phillips, R. Mushrooms
[10]. Phillips, R. Mushrooms
[11]. Jordan, P. & Wheeler, S. The Complete Book of Mushrooms: An Illustrated Encyclopedia of Edible Mushrooms
[12]. Bunker, F.; Brodie, J.A.; Maggs, C.A. & Bunker, A. Seaweeds of Britain and Ireland.
[13]. Facciola, S. Cornucopia — A Source Book of Edible Plants
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Wild Leeks as a major wild food ingredient.
The Wild Leek, Allium ampeloprasum (also known as Broadleaf Wild Leek), is a member of the onion genus Allium, in the Aliaceae (onion) family of herbaceous perennial flowering plants.
Its native range is S. Europe to W. Asia, and there is some debate as to whether it is native in Britain (it may have been introduced by prehistoric people), where its habitat consists of rocky places near the coast in south-west England and Wales.
From this wild original are derived the five cultivars: leek, elephant garlic, pearl onion, Persian leek and kurrat. Wild leeks tend to e tall, straggly plants and can grow over 2m tall (though more typically they are about 120cm tall. The most notable feature is the large flower had which can vary from white to purple in colour.
It is in leaf from October to August, in flower from July to August, and the seeds ripen in August. Both the leaves and the bulb are edible. The bulb can be eaten either raw or cooked and can vary considerably in size from 2–6cm and typically have a fairly strong leek to garlic flavour. The leaves can also be eaten either raw or cooked and have a pleasant mild to strong garlic flavour (but are best picked from autumn to early spring, after this they become tough and fibrous). The stems are also edible, but only when young. As they age they tend to become tough and fibrous.
In the past these plants were a very important food and flavouring source as they are available from late autumn to the spring (I have some in my garden for this very reason).
The bulbs tend to be very small and are best grubbed up in late summer (September [ie when the plant is dormant]) and typically you will have small bulblets (known as Bulbils) around the main bulb. Reserve a few for cooking or pickling and plant the remainder for your winter's crop. You can also plant the seeds directly into the ground at this time. The main bulb of the plant also pickles well and can be used as a garlic or onion substitute.
The flowers are edible and have a distinct garlicky taste. Though pleasant in taste, they are somewhat dry and are best used as garnishes for soups and stews (but a few added to salads or soaked in vinegar before adding to salads are acceptable). The flowers and flower buds pickle well.
In terms of cooking, wild leeks have a milder flavour than garlic but can be substituted for garden leeks in any recipe and do make a wonderful soup.
References:
[1]. David Evans Notes from field observations, tastings and cookery experiments.[2]. Huxley, A. The New RHS Dictionary of Gardening. 1992
[3]. Tanaka, T. Tanaka's Cyclopaedia of Edible Plants of the World.
[4]. Lim T.K. Edible Medicinal And Non-Medicinal Plants, Vols 1–8.
[5]. Thomas, G. S. Perennial Garden Plants
[6]. Milner, E. Trees of Britain and Ireland
[7]. Rose, F. & O'Reilly, C. The Wild Flower Key (Revised Edition) – How to identify wild plants, trees and shrubs in Britain and Ireland
[8]. Streeter, D. & Garrard, I. The Wild Flowers of the British Isles
[9]. Clapham, A.R.; Tutin, T.G. & Moore, D.M. Flora of the British Isles
[10]. Phillips, R. Mushrooms
[10]. Phillips, R. Mushrooms
[11]. Jordan, P. & Wheeler, S. The Complete Book of Mushrooms: An Illustrated Encyclopedia of Edible Mushrooms
[12]. Bunker, F.; Brodie, J.A.; Maggs, C.A. & Bunker, A. Seaweeds of Britain and Ireland.
[13]. Facciola, S. Cornucopia — A Source Book of Edible Plants
The alphabetical list of all Wild Leeks recipes on this site follows, (limited to 100 recipes per page). There are 0 recipes in total:
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Page 1 of 1