Know your Kurrat

Know your Kurrat - Introduction

    • Kurrat, or Egyptian leek (Arabic: كراث‎) (Allium ampeloprasum var. kurrat), is grown in the Middle East for its leaves.

      • It is closely related to elephant garlic and leeks and is generally regarded as being in the same species, though it is also commonly listed as Allium kurrat.

Know your Kurrat - Origins

    • The Egyptian Leek has been cultivated in Egypt for at least 2,500 years, this species is closely related to the leek, A. ampeloprasum var. porrum, and has similar uses.

    • Grown predominantly in the Middle east, but none are known growing in a truly wild situation, showing the length of time this variety has been cultivated.

Know your Kurrat - Botany

    • The Egyptian leek is perennial, growing to 1m (3 ft).

    • It is hardy to zone 0.

    • The flowers are hermaphrodite (have both male and female organs) and are pollinated by bees, and other insects.

Know your Kurrat - Kitchen Notes

    • Edible parts are the the flowers, leaves and the root.

    • The root bulb is eaten raw or cooked.

    • The leaves are eaten raw or used as a flavouring in cooked dishes.

      • The whole plant can be cooked and used like leeks (A. ampeloprasum var. porrum).

    • The flowers are eaten raw, normally used as a garnish on salads.

Know your Kurrat - Nutrition

    • Although no specific mention of medicinal uses has been seen for this species, members of this genus are in general very healthy additions to the diet.

    • They contain sulphur compounds (which give them their onion flavour) and when added to the diet on a regular basis they help reduce blood cholesterol levels, act as a tonic to the digestive system and also tonify the circulatory system[K].

Know your Kurrat - Uses

    • The juice of the plant is used as a moth repellent. The whole plant is said to repel insects and moles.

    • Members of this genus are rarely if ever troubled by browsing deer.