Delicate and delicious leeks are part of the onion family that taste wonderful in soups and quiches, or simply browned on their own. They grow well in all climates, although they need extra care in places that don't have heavy rain. See the next steps to learn how to grow and harvest leeks.
Steps
Method 1 of 3: Start the Seeds
Step 1. Decide whether to plant in the fall or spring
If you live in a mild climate (growing zone 7 or warmer), you can plant leeks in the fall to harvest in the spring, then plant again in late spring to harvest in the fall. Leeks planted later will survive the winter and grow in the spring. If you live in a climate with severe winters, leeks should be planted in the spring very early as soon as the soil is workable.
The different varieties of leeks are specialized for different cultivation periods. Ask an expert at your local nursery to find out which variety works best in your climate
Step 2. Start your seeds
Fill the seed trays with a seed starter mix (not growing soil) and sow about 6 weeks before the last frost of winter. Leek seeds germinate best at a temperature of around 25 degrees, so keep them in a warm, sunny environment. If you are starting the seeds in the fall, you can keep them outdoors in a sunny location. Keep the starter mix moist.
- If you wish, you can sow the seeds directly instead of starting them in trays. Prepare a flower bed with plenty of compost. Plant the seeds approximately 1.25cm deep, fairly spaced apart.
- The seedlings are ready to transplant when they are at least 6 centimeters high.
Step 3. Prepare a seedbed for transplants
Prepare a permanent bed for the seedlings. Choose a spot in the sun with well-draining soil. Mix the compost into the soil to a depth of at least 20 cm. Dig a trench 6 inches deep. Leeks need to be planted deep in the soil so that the base of the stem does not get sun and becomes "bleached". The bleached part is the white, tender, edible part of the leek.
Method 2 of 3: Grow Leeks
Step 1. Transplant the leeks
Plant leek seedlings at least 6 inches deep and 6 inches apart. Compact the soil around the base of the leek so that it covers the roots and reaches the crevice where the leaves spread. The process of lightly piling the earth in this way is called "heaping".
Instead of tamping, you can help the leek stems whiten by placing a cardboard tube on top of each plant so that it rests around the base. This has the dual purpose of keeping the sun and dirt away from the leaves of the leek
Step 2. Mulch the leek bed
The roots of leeks are superficial and must be protected so that they remain moist. Water the leek bed thoroughly after planting, then put some straw mulch to protect them during the growing period.
Step 3. Keep the soil moist
Water the leeks frequently to keep them growing healthy and strong. Don't let the soil dry out. Leeks need good soaking at least twice a week and even more often if you live in a dry place with little rain.
Step 4. Tuck the ground periodically
About halfway through the growing season, tamp the soil around the base again, so that it reaches the point where the leaves divide. The higher the heap, the greater the edible white part of the leek. However, too high a heap can cause leeks to rot.
Step 5. Weed the bed of leeks
Since leeks have shallow roots, it is important to weed frequently to avoid them having to compete for nutrients. Weed the leek bed frequently during the growing season.
Method 3 of 3: Collect the Leeks
Step 1. Harvest the leeks when their stems reach about 2.5cm in diameter
Leeks are typically ready to eat when their stems are about 2.5cm thick. However, if you like the taste of young leeks, you can harvest them at any time. Younger leeks are less flavorful, but are more tender and can be eaten like scallions.
You can leave the leeks in the ground until they are large enough if you don't want to harvest them all at once. Plan to harvest them all before the earth freezes in the fall
Step 2. Dig around the bases of the leeks and pull them out
Keep the roots intact when harvesting leeks. Use a spade to dig around the base of the leeks, then gently pull the leaves out of the ground.
Step 3. Wash the stems
The leeks will need a good wash to remove the earth from the stems. Wash off all dirt using a brush suitable for vegetables.
Step 4. Store the leeks
Leeks can be stored in the refrigerator if you plan to eat them within the week. Wash and dry the leeks and put them in a plastic bag or in the fruit and vegetable compartment. When you are ready to cook them, remove the roots and the green part of the leaves, and use the white part of the stem in a recipe.
- To keep them for a long time, keep the roots attached to the leeks and cut the leaves so that there is no more than an inch of green part left. Store them upside down in a wooden box and with sawdust. Store the box in a cool cellar for up to 8 weeks.
- You can also freeze leeks. Remove the roots and leaves and blanch the white stems. Place the blanched stems in freezer bags and store them for several months.
