The leek originated in Spain and is cultivated throughout all the temperate parts of Europe. Poor people eat it raw with bread; and it is used in all households to give taste to soups, for it is endowed with diuretic properties which can be of use in the diet.
It is rare for the leek to have any use except for seasoning in French soups, and in court-bouillons of foreign provenance. But there are countries in which people make ragouts of leeks, and a certain meat soup, made with white leeks, which merits particular attention.
Leek tarts are made in Lorraine.
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Dumas on Food, recipes and anecdotes from the classic Grand Dictionnaire de Cuisine, translated by Alan and Jane Davidson
This is one of my favorite food books! I love it most for its misinformation.
Fascinating information about leeks. Never knew that. Thank you. Congrats on your FFF award.