Although they belong to the vast onion family (Alliaceae), leeks grow much more quickly and easily than onions. After 14 weeks from seed, they are ready to be harvested. Leeks are often prepared by slicing their thick, white, onion-flavoured "stems" leaf roots. They can make potato and leek soup or subtly taste meals with onions. You can use leeks instead of onions. While they are low in calories, they are abundant in vitamins A, C, and K and magnesium.
Numerous leek cultivars differ mostly in their final size, resistance to disease, hardiness, and timing of sowing and harvesting. Mid-season cultivars can be lifted in the winter, late kinds throughout the next spring, and early varieties from late summer to autumn. Some are short and stocky, while others are very tall.
Some are more hardy for winter use in colder climates, while others have been cultivated for summer cultivation as salad or baby leeks. For added aesthetic appeal, some types even have dyed blue or purple leaves. Continue reading!
Getting The Ground Ready
Leeks are often planted directly in the ground in the spring, frequently in a special "seedbed," and then moved to their ultimate growing location in the early summer. This is because planting leeks at their final spacings would occupy a significant amount of valuable growing area in the spring, which could be utilised for crops that mature quickly, such as lettuces.
Pick a warm, sunny location with well-drained soil if you haven't grown leeks or other onions for several years. Thoroughly weed the ground.
Planting Inside
To obtain a head start and an earlier harvest, start leeks indoors from late winter on a warm windowsill or in a greenhouse at temperatures above seven °C (45°F). This is also a good choice if you don't have enough outdoor space in the spring.
Sow seeds thinly, 1 cm (¾ in) deep, after filling small pots or modular trays with seed compost and lightly watering.
Provide adequate light, warm the seedlings (at least 10°C/50°F), and water them frequently. If roots emerge from the drainage holes, move into slightly larger pots.
Transplanting The Leek Plants
- When the leeks are about 20 cm (8 in) tall and pencil-thick, they should be moved to their final growing location. This applies to leeks grown in a seedbed, indoors, or purchased as young plants. Harden off indoor plants to get them used to outside conditions.
- Before transplanting, prepare the soil (see above) and give the seedlings plenty of water.
- Using a large dibber or trowel handle, make a row of holes 5 cm (2 in) across and 15 cm (6 in) deep. The long white shank is formed by deep planting.
- Depending on the kind, space the holes 15–20 cm (6–8 in) apart or 10 cm (4 in) apart for baby leeks. Let rows be 30 cm (1 ft) apart.
- After removing the young leeks from their container or seedbed, cut their roots using scissors to a length of 2.5 cm (1 in).
- Repeatedly fill them with water after placing a single leek in each hole. This process, known as "puddling in," compacts the dirt around the roots. The holes don't need to be backfilled.
As an alternative, you can move leeks into big pots. You can fit up to six leeks in a 40 cm (16 in) broad container with multipurpose compost. Alternatively, plant mini-leeks 10 cm (4 in) apart, as they can do better in a container than full-sized leeks. Use the same technique for transplanting into the ground (above) to plant deeply.
Harvesting
Leeks can be harvested at any size; large, mature leeks can take up to four months, while tiny leeks only need a few months. To prolong the cropping season, begin harvesting when they are still relatively little, typically in late July. The remaining leeks can be allowed to grow larger if you harvest them in succession along the row. Using a fork, carefully remove each plant from the ground. Just lift them as needed, and hardy leeks can stay in the ground all winter and spring.
Slice the leeks lengthwise and rinse them under running water to remove dirt between the leaf layers before cooking. The flavour of leeks is mildly onion-like and sweet. They burn rapidly and become bitter, so cook them carefully. These adaptable vegetables can be used in casseroles, served with cheese sauce, sautéed, roasted, or steamed. They can also be used to make leek and onion soup.
Remove the stalk when the bud is green and firmly close if your leeks begin to bolt (flower). Scapes are immature flower buds that are good, fresh, or mildly cooked. They have a mild flavour that is frequently compared to asparagus.