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Fruit and Vegetables
Freezing Plant



Courgette Tomato Leek
Rhubarb Strawberry Sour Cherry



variety: Varna and Jolant

Possible cut/calibration:
10*10 mm
10*15 mm
15*20 mm
6-8 mm/8-10 mm



It was originally growing on steppes of Central Asia between the Caucasus and the Himalayas from where it was disseminated all over the world.
Leeks were the one of key food ingredients already 3 700 years BC, what was proved by discovered, then Mesopotamian recipes. A residue of the leeks was preserved in Egyptian tombs. The Egyptians used to eat the leeks as a salad and an addition to bread. This vegetable was so appreciated that the pharaoh Cheops was handing a magus, just for his accurate omens, inter alia, 100 boxes of the leeks. The leeks were appreciated and grown by the Greeks and mentioned in Odyssey by Homer. The leeks were very popular among the Romans as they were the most favourite vegetable of Nero so much that he was maliciously called a leeks devourer. He believed they had a good effect on his voice. A leek trend was brought by the Romans to Britain, which the Romans were trying to conquer. They implemented there to be grown a cold-resistant variety with a specific, although small bulb and long edible leaves. It has been cultivated the most preferably in Great Britain until now. The leek is even a national symbol in Wales – Welsh warriors formerly were rubbing leek juice in their bodies just before battles with the Saxons. The leeks symbolising mountains (white bulb) and valleys (green leaves) were pinned to an outfit in order to increase strength and courage and protect against wounds. The Welsh have pinned the leeks onto their hats on the patron saint David’s Day (the 1st of March) until today.

The leeks are rich in: proteins, pectin, potassium, magnesium, silica, iron, calcium, phosphorus, sulphur as well as vitamins: C, E, provitamin A and volatile oil. They are highly nutritious, medicinal vegetables. The leeks have antiseptic and the expectorant properties and affect a reduction of a LDL-cholesterol level and blood pressure.

Master chefs of the French cuisine have invented hundreds of recipes for the leeks. It is an everlasting item in menus of many French restaurants.

The leeks are eaten in: salads, casseroles. They may be boiled and poured with butter and browned breadcrumbs, sprinkled with a boiled egg, baked with e.g. béchamel, tomato or champignon sauce, braised, prepared with meat or mushrooms, they are also a perfect ingredient of soups and broths.