Hebrew: שׁוּם הַכֶּרֶשׁ – כָּרִישָׁה, shum hakeresh – kerishah
Family: Narcissus (Amaryllidaceae)
Scientific name: Allium porrum
Leek belongs to the Narcissus family and is one of the earliest vegetables domesticated by humans. Similar to other plants in this family, it consists of an elongated white bulb and tall, broad, sturdy leaves that overlap. The lower part is the bulb, which transitions into green leaves. Leeks are used in cooking and seasoning various dishes. Leek also plays a symbolic role on Rosh Hashanah night due to its Aramaic name, karti (כרתי). The accompanying prayer asks that our enemies be cut off (שייכרתו אויבינו), as the name karti resembles the Hebrew word for “cut off.”
The Israelites in the desert complained about not eating various vegetables, including chatzir, which they had eaten in Egypt. Some identify chatzir with leeks.
In the Mishnah, several plants used by humans are listed, including kereshim, kereshei sadeh, and kaflotot, which some scholars associate with leeks. The Talmud also mentions the plant karti, which is identified with leeks, based on the linguistic interchange between Hebrew “ש” and Aramaic “ת” in some words.
Kilei zera’im & kileihakerem (interplanting – annuals & grapevines): Since leeks are annual vegetables, they are subject to the laws of kilei zera’im. Therefore, they should not be planted near other edible annuals or near a grapevine.
Infestation: Leeks are eaten fresh, rather than as a dried onion. Unlike onions, which undergo a bulbing process, leeks remain fresh and open, allowing insects to enter between the leaves. This makes them difficult to clean properly for kosher consumption. Additionally, leeks have a long growing period, increasing the challenge of keeping them pest-free. As a result, it is rare to find insect-free leeks on the market.
