History

The scientific name Sempervivum tectorum means “always alive on the roof,” reflecting where this plant was mainly found in the past. It can still be found on roofs of cottagers in rural Mid and South West Wales in the UK. 

The Holy Roman Emperor Charlemagne (742-814 AD) ordered all his subjects to grow houseleeks on their roofs, presumably to offer protection against lightning, as it was believed in ancient times (pre-Charlemagne) that the Houseleek was connected with Jupiter (the Thunderer) and with Thor, the Norse god of Thunder. Some of the names of the Houseleek are Jupiter’s Beard (because the huge numbers of flowers were supposed to resemble Jupiter’s beard), Jupiter’s Eye, Bullock’s Eye, and in Anglo-Saxon, Sengreen, Ayran, and Ayegreen (meaning evergreen). In German, it is called Donnersoart (Thunder Beard).

The Houseleek is native to Central and Southern Europe and the Greek islands and is known as the Common Houseleek. It is believed to have been introduced into Britain by the Romans, like the Wild Rose or Dog Rose, as it is called. The flowers have no perfume, but bees and butterflies love them.

The botanist Linnaeus mentions that in the 17th century, the Swedes used to grow it on their roofs because it helped preserve the thatching materials used.

The word “leek” comes from the Anglo-Saxon word “leac,” which means “plant,” so the name means “house plant,” and it was once literally in Roman households as they used to grow Houseleeks in vases near their windows. Dioscorides says that the Houseleek should be used for weak eyesight and inflamed eyes. The juice from the plant would be used to soothe the eyes. Pliny believed that the juice if taken internally, would cure insomnia.

Source:  https://worldofsucculents.com/houseleek-superstitions-hystory-and-medicinal-benefits/

• Diarrhea
• Insect Bites
• Skin burns
• Warts
• Ulcers in mouth
• Ear inflamation

Potato Leek Soup

Ingredients:

• 3 tablespoons unsalted butter
• 4 large leeks, white and light green parts only, roughly chopped (about 5 cups)
• 3 cloves garlic, peeled and smashed
• 2 pounds Yukon Gold potatoes, peeled and roughly chopped into ½-inch pieces
• 7 cups chicken or vegetable broth
• 2 bay leaves
• 3 sprigs fresh thyme
• 1 teaspoon salt
• ¼ teaspoon ground black pepper
• 1 cup heavy cream
• Chives, finely chopped, for servin

Instructions:

1. Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.
2. Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.
3. Fish out the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the soup in batches; see note.) Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it’s too thick, add water or stock to thin it out. Garnish with fresh herbs if desired

Source:  https://www.onceuponachef.com/recipes/potato-leek-soup.html