Beloved for its mild flavor and versatility, the leek has been cultivated for thousands of years in Europe and Asia. The French lovingly call leeks "poor man's asparagus," while the Welsh look upon it as a national symbol akin to the Irish shamrock.
Growing Leeks
You can plant leek seeds directly in the soil, but most gardeners start them inside and transplant the seedlings. Northern gardeners plant in early spring, while southern gardeners plant in late summer or early fall for a late-winter harvest.
If planting outdoors, sow seeds 1/4 inch deep. As seedlings grow, thin them to 4 to 6 inches apart in rows spaced 8 to 16 inches apart.
Start indoor plants about 10 weeks before the average last frost. Sow seeds in premoistened seed-starting mix and lightly cover with vermiculite, peat moss or sand. Keep the soil temperature at about 70 degrees until the seeds germinate, then move the seedlings to a sunny window or under grow lights--keeping the young plants well watered. Harden off the seedlings and transplant the best ones when they're as thick as a pencil. (Use leftover seedlings to season soups and salads.)
Be patient: leeks are slow growers. They're ready to harvest when the stems are 1 to 1-1/2 inches in diameter. Loosen the soil with a garden fork before you gently lift them out. Store them in soil in a root cellar or greenhouse, or wrap them in plastic and store in your fridge. You may also steam-blanch and freeze them.
Quick Tips
- To keep stems white, bank soil or compost over the stems several times throughout the growing season.
- Don't worry about frost; it can actually help sweeten your leeks.
- Rinse well between the layers to remove grit before cooking.
Contact your local garden center or horticulture extension office to find out what grows best in your own backyard.
From Backyard Living magazine. Subscribe to this and other publications here.
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