An Introduction To Growing Leeks

The leek, which looks like an oversized, thick scallion, is a member of the onion family. When cooked, the vegetable is a good source of Vitamin C, and a delicious addition to the stock of stews or soups. Growing leeks is easy in any climate, because the plants are hardy, with few pests, or other associated problems.

These plants will thrive in full sun. For best results, plants should be grown in climates where the temperature rarely exceeds eighty degrees. If growth is desired in a warmer climate, the plants will still mature, only more slowly than they do in cooler climates. Mulching the soil around the roots will control ground temperature, and will keep the roots cool. If plants are threatened by frost, the ground around the roots should be mulched with straw.

Gardeners should strive for a soil pH between 6 and 7. Adding fertilizers rich in nitrogen, like manure and compost, will help gardeners to achieve the right nutrient mix. Planting in raised beds is also a good idea, so that soil may be easily hilled around the bases, as the plants grow. Garlic, onions, beets, carrots, tomatoes, parsley, and celery, are all good choices to plant alongside leeks.

Leek seeds may be sown in the ground in warmer climates. In cooler climates, gardeners will have better results if they start seeds indoors, around ten weeks before the last killing frost of winter. Vegetables are ready to transplant when they have grown to the width of a pencil, or to a height of about ten inches tall. Rows for leeks should be about eight inches deep, and seedlings should be placed about six inches apart.

Hilling soil around the shaft is important as the leek grows. Covering the shaft, with either hilled soil or a collar of newspaper, helps to blanch the stalks. The soil should always be slightly moist, and fertilized every month. Manure or compost teas make excellent fertilizer choices, and should be poured onto the ground, around the roots.

Removing the top half of leaves, in midsummer, will aid the growth of roots. At harvest time, which occurs before the first fall frost, gardeners should pull the entire plant up from the ground. Some gardeners harvest leeks before they reach maturity, because they prefer the flavor of younger vegetables.

The leek tastes delicious in many cooked dishes. The vegetables add a delicate flavor to stocks, and are welcome partners to both potatoes and cheese. To prepare the vegetables, cooks should trim off any damaged leaves, and should remove about two-thirds of the green tops. Cutting leeks in half lengthwise, and then cutting again, also lengthwise, will allow cooks to fan the vegetables out under water, so that dirt may be rinsed away. After chopping, cooks should rinse leeks again, to rid them of any remaining dirt.

The leek was once the favorite vegetable of Roman Emperor Nero, who thought that they improved the quality of his voice. To this day, leeks are a national symbol of Wales, worn on St. David’s Day, along with the daffodil. The leek may be as old as the second century BCE, during which it was grown in Mesopotamia, and ancient Egypt.

Susan gives vegetable gardening advice and tips. For more in-depth information, head over to one of her colleague’s articles on growing leeks.