Leeks

Growing Leeks.

Leeks are essential for the classic soup, potato leek. The sweetest of the onion family, they are surprisingly easy to grow. Frequently added to soups, leeks are also lovely in a tart or frittata. Large leeks, sliced and washed can be slow roasted with a beef roast. Pencil thin leeks sautéd, will accompany many dishes. This vegetable has prebiotic properties, high fiber content and is a phenomenal source of vitamins and minerals.

Start leek seeds indoors, 8 to 10 weeks before the last expected spring frost. Thin to 1 per 1″ when they are 3″ high. Hardened off leeks can be transplanted outside while the weather is still on the cool side, 60º to 65º. To direct seed, sow leek seeds about 4 weeks before average last frost ½ inch deep, 1 inch apart, in rows 20 inches apart. Leeks are often planted in a 6″ trench, 6″ apart, gradually filled as they grow, which blanches the stalks. Leeks appreciate a steady supply of nitrogen, plenty of water and full sun. Monthly fertilizing is suggested. Harvest slender young leeks to braise early and let others mature to 1 1/2″ in diameter. Those can be left in the ground until just before the ground freezes.

Good companion crops are strawberries, cabbage, tomatoes, beets, lettuce, calendula, nasturtiums and poppies. Bad companion crops are beans and peas.