Notes Leek

We remember the fish, which we did eat in Egypt freely; the cucumbers, and the melons, and the leeks, and the onions, and the garlick: But our soul is dried away: there is nothing at all, beside this manna, before our eyes.

Numbers 11:5-6 (KJV)

We remember the fish we ate in Egypt for nothing, the cucumbers, the melons, the leeks, the onions, and the garlic; but now our strength is dried up, and there is nothing at all but this manna to look at.

Numbers 11:5-6 (RSV)

How we remember the fish that we used to eat in Egypt for nothing, the cucumbers and the water melons, and the leeks and the onions, and the garlic; But now our soul is dried away. Our eyes are on nothing at all except the manna.

Numbers 11:5-6 (NWT)

Zohary notes that the leek (hatzir) is widely cultivated in Israel and is "indeed the most precious" of the few cultivated species of Allium. Some authors seem to think of A. ampeloprasum as the plant when grown for its bulb, A. porrum as the leek. More from Cornucopia than Pharmacopeia, i.e., from a culinary point of view, Facciola groups them all under Allium ampeloprasum: (1) the Levant Garlic, Allium ampeloprasum, cultivated for its large roots, and including the Argentine garlic, elephant garlic, Levant garlic, multiplier leek, Perennial Sweet Leek, Persian chives, and York-town onion; (2) Allium ampeloprasum var. babingtonii, the British leek or Welsh leek; (3) Allium ampeloprasum KURRAT group, the Salad leek or Kurrat Nabati, believed to be the leek of ancient Egypt (leaves found in Egyptian tombs); (4) Allium ampeloprasum, Porrum group, the leek (FAC). Kirtikar and Basu lump them both under Allium ampeloprasum (KAB).

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