I was enjoyed in the dark ages, often mentioned in the Bible, cultivated by the Egyptians who turned me on to the Romans, who introduced me to the Celts, and I ended up as the national vegetable of Wales. Not bad for an allium, but it wasn't always that easy. We still hold the memories of the dark times, the 16th to 18th centuries, where the aristocracy turned up their nose at me and I had to rely on the common folk for acceptance, but let's not go there. I have finally shed the title of "poor man's asparagus", and rightfully so. I can go almost anywhere, can be used in just about anything, or make a hearty dish on my own. Known as the king of soup onions I have been seen in the finest soups, sauces, and broth. My family is large, but we all act about the same, except for the enormous elders. They're nasty, but I guess that can't be helped when your insides stiffen up like a tree. I range from 9 to 11 inches in height and am best when about 1 inch in diameter. My behavior is not wild or rampant so my delicate sweet mild flavor imparts best from my white base, which remains underground until harvest. Sublime in potato pies or casseroles, I also excite when braised in cream or simmered in butter. Soups and towns are named after me, but after that 150-year snuffing, I just want to be everywhere. From babies for garnish to woodies for display, you'll enjoy using me in your daily preparations as well as dinner for the Duke and Duchess. I provide an excellent source of folic acid and a good source of iron, potassium, vitamins C, B6, and calcium. Would it be bragging to say I make Mother Nature proud?
What am I?
Leeks
Green Onions
Shallots
Beetroot
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