porri

Porri is the Italian plural form of porro, referring to the vegetable leek, a cultivar of Allium ampeloprasum var. porrum. Leeks are a close relative of onions and garlic, grown for their elongated white stalks and broad green leaves. They are used worldwide in cooking and are particularly common in European and Mediterranean cuisines.

Biology and cultivation: Leeks are cool-season crops, typically grown as annuals in temperate regions, though they are perennials in the wild. They tolerate frost and often develop a sweeter flavor after exposure to cold. The edible portion is a pale, cylindrical stalk topped by flat, leafy greens. To keep the stalks light-colored, growers blanch them by hilling soil around the base or shading the upper part during growth. Leeks prefer full sun and rich, well-drained soil with ample organic matter. Spacing is usually modest, with plants placed a short distance apart and rows kept well separated to allow drainage and air circulation.

Culinary use and varieties: Porri are versatile in cooking and feature prominently in soups such as zuppa di porri e patate, risottos, sauces, and savory tarts. They can be cooked alone or with potatoes, herbs, or meats, and their flavor range from mild and sweet to more pronounced when cooked longer. Varieties differ in stalk thickness, length, and blanching requirements, with some bred for particularly pale white stalks.

Nutrition and storage: Leeks are low in calories and provide dietary fiber, vitamins K and C, folate, and minerals such as manganese. They contain sulfur compounds common to alliums. Store unwashed leeks in the refrigerator for up to a week, trimming roots and cleaning before use; they can be blanched and frozen for longer storage.