Types of Leeks | eHow Types of Leeks  Email Save Leeks are a hardy, perennial vegetable variety of the Alliaceae family that exhibit a mild flavor similar to that of an onion. These bulb vegetables grow in bunches and produce leafy, green stalks. Unlike its close relatives--onion and garlic--the leek is highly frost and pest resistant, easy to grow and comparably inexpensive. Leeks will grow in any climate as long as they are planted during periods of cool weather after the first frost. King Richard The King Richard leek variety produces long, slender stems that maintain a sweet flavor upon harvesting. The stalks are tender and white, reach a maximum height of three feet and produce edible flowers. Plant King Richard leeks during June or July and allow 79 days for the vegetable to mature. King Richard leeks are best planted in sandy or clay soil in an area that receives a substantial amount of sunlight and moderate moisture. Varna Varna leeks grow best during late July and take about 80 days to fully ripen. This variety produces thick clumps of slender stalks that grow in bunches.

Varna leeks grow rapidly and should be harvested during late summer or early fall, as they are not capable of withstanding winter weather. Dawn Giant Dawn giant leeks thrive during April or May and are best harvested during midsummer or early autumn. This variety produces blue-green leaves with a subtle onion-like flavor that can grow up to 15-inches tall and two-inches wide. Allow about 100 days for maturation before harvesting. Albinstar Baby Albinstar baby leeks are a Dutch variety specifically produced for the baby leek market. This leek is extremely tender when harvested during the summer but can be left in the ground until fall for larger leeks. This white-stemmed, 1/2-inch wide variety produces characteristic dark green leaves with a sweet taste. Plant during March or April to harvest miniature leeks. Maturation is between 100 and 120 days. Otina Otina leeks are a French variety grown for their mild yet crisp flavor. Those with delicate palettes will enjoy the unique, mild flavor exhibited by this leek type. This variety is low maintenance and is capable of withstanding frost.

Plant Otina during the late fall or December and harvest after about 120 days of growth. American Flag American flag is a very hardy leek variety that may be left in the ground for an extended period of time as it is capable of withstanding winter temperatures in mild climate regions. This variety produces seven to nine inch stalks that taste similar to scallions. Dark green to blue-green stems surround white, edible interiors. Start growing American flag leeks about four weeks before the average time of the last frost in your region and harvest them within 130 days of planting. Leeks - Nutrition Facts, Health Benefits, Recipes and Substitutes Leeks Pictures What are Leeks? Leek is a leafy vegetable belonging to the Allium genus, Amaryllidacea family and Allioideae subfamily. The edible bundled leaf sheaths of the plant have numerous culinary uses. These edible leaf sheaths are sometimes mistakenly called stalk or stem. The vegetable has numerous health benefits as well. Scientific Name Many scientific names have been used to refer to the vegetable, but they are not used anymore. Leeks are now counted among the cultivars of the Allium ampeloprasum.

The name Allium porrum is occasionally used to refer to the entire group of this vegetable. Leeks Find out what it is known as in other languages: In Spanish: Puerros In Marathi: Khorat Description They bear resemblance to the appearance of large scallions with a small bulb and long, white, cylindrical stalks. Here is a general description: Size: Cultivated Leek plants grow around 12 inches long with the diameter ranging between 1 and 2 inches. Wild Leeks or ramps are quite smaller compared to the cultivated species. Leaves: The stalks of the plants have superimposed layers flowing to form flat, tightly wrapped green leaves. Flavor: The strong flavor of the cultivated species reminds that of shallots or onions but is more subtle and sweet. Ramps have a stronger and more intense flavor. Taste: They have onion-like taste but are much less pungent. Texture: It has a firm yet crispy texture in the raw state. Varieties There are different varieties of this vegetable, including: King Richard Otina Distribution It is indigenous to Middle Asia but grows in various parts of the world including the Mediterranean countries and Western Asia.

This vegetable has been grown in the western parts of Europe for a long time. It is cultivated in various North American countries as well. Nutritional Value Here is the nutritional fact for 100 gm of this vegetable: Nutrients 180 mg (4%) Health Benefits They have numerous health benefits to offer with their rich nutritional content and various properties that are good for the human body. The principal health benefits include: Leeks Image Stronger Immunity: It is rich in vitamin A which is well-known for its anti-infective properties. Vitamin A helps to improve immunity by maintaining the health and integrity of the mucosal lining of the throat, nose, digestive tract as well as the urinary tract. This vitamin is also crucial for the development and functioning of WBC (white blood cells). Antibacterial Properties: Its antibacterial properties come from its alliinase contents, which is not as strong as in the related species garlic, but still strong enough to prevent various bacterial conditions. Once the vegetable is cut, its alliinase content reacts with oxygen and forms allicin, sulphur composite. Researches have proved that allicin fights against staphyloccus and the bacterial strains of coli present in chicken.

This helps to prevent the disease caused by these microorganisms. Diuretic Properties: Some studies suggest Leek to have diuretic properties that make it effective against edema or fluid retention. Scientists are still carrying out researches to find out the potential of this vegetable for fighting this health condition. Prebiotic Functions: This green vegetable belongs to the oligosaccharide groups of carbohydrates. These carbohydrates help healthy bacteria to grow within the lower bowel by transforming the metabolic activities of microflora into bifidobacteria. Calorie and Fiber: It is low in calorie with 100 gm of the fresh vegetable containing only 61 calories. Additionally, it is an excellent source of both soluble fibers and insoluble fibers. Prevention of Inflammatory Diseases: Leeks can reduce the chances of developing various inflammatory disorders including type 2 diabetes, atherosclerosis and rheumatoid arthritis. Their kaempferol and polyphenol contents also make them useful for fighting many chronic inflammatory conditions. Protection of Blood Vessel Linings: The flavonoid kaempferol also plays a vital role in protecting the blood vessel linings from the harmful effects of reactive oxygen and free radicals.

Kaempferol can promote the nitric oxide production in the body. Nitric oxide helps the blood vessels to dilate and relax, decreasing the risks of hypertension. Rapid Wound Healing: Its rich vitamin C content is beneficial for collagen formation and wound healing. Good for Bones: It is a good source of vitamin K as well as minerals like calcium and magnesium, which makes it beneficial for strength and development of bones. Laxative Properties: They have mild laxative properties, resulting from their rich tannin contents. This makes them useful for fighting constipation. Leeks Picture The main culinary and medicinal uses are mentioned below: Edible Uses It is often used in stocks for adding a special flavor. The leaves of these plants are sometimes tied along with certain herbs for making a bouquet garni. Leeks are used as a main ingredient for preparing various soups, dumplings, vegetable dishes as well as fish and meat dishes. Finely chopped leeks are added to salads for enhancing the flavor and taste. Another common use of the vegetable is in omelets. Deep fried Leek strips make excellent snacks and can also be used for garnishing other dishes. Dehydrated vegetables are used for making packaged foods like dry soup mix.

Medicinal Uses The medicinal uses of these plants are similar to those of their close relative garlic. When the leaves are broken, they secrete a kind of gel which has certain medicinal uses. The gel is applied to cuts, burns and skin rashes for accelerating their healing process. Poultice made from the Leek leaves is useful for treating cysts. The affected area needs to be covered with the poultice before tying the wound with a bandage and then leaving it on for a few days. How to Cook Leeks are generally chopped into 5 to 10 mm thick slices before cooking. The layered structure of the plant often makes the slices fall apart. It is essential to wash them for proper cleaning prior to cutting. Washing becomes impossible after slicing. It is advisable to wait for 10 minutes before cooking the cut slices to allow the alliinase in them to form allicin. This makes sure one gets the utmost benefits from it. There are various ways of preparing Leeks with the most common ones being: Boiling: Once boiled, the vegetable turns soft and its flavor becomes mild.

Chopping the Leeks prior to boiling is advisable; otherwise, the fibers running the length of these vegetables tend to tangle into a mass while chewing. Sautéing or Frying: They can also be enjoyed after sautéing or deep frying. Fried Leeks are crispy due to their crunchy texture, but still maintain the delicate flavor. The vegetable is typically cut into long strips before they are sautéed or fried. Raw: It can also be eaten raw in salads after washing it properly. It is used for preparing numerous main course dishes and side dishes. Here is what one can cook with the vegetable: Leeks Recipe Carrot, Leek and Parsley Mash Light Spinach and Leek Lasagna Leek, Mushroom and Prosciutto Pizza Leek risotto with parmesan crisps Braised Turnips with Leeks and Bacon Stir-Fried Tofu and Leek Substitutes No other vegetable can perfectly replace the delicate flavor of Leek. But, one can use green onions, scallops or yellow onions as its substitute in case it is absolutely unavailable. Garlic can also be used in some recipes. It is vital to use the substitute vegetable in the proper ratio.

Yellow onion and garlic has much stronger flavor, therefore, needs to be used in lesser amounts compared to Leek. Side Effects It does not generally cause any side effects when consumed in moderate amounts in foods. However, overconsumption may lead to certain health conditions in some individuals. During Pregnancy Their rich folic acid (folate) content makes them beneficial for pregnant women. Eating foods rich in Folic acid during pregnancy helps to prevent various birth defects in the newborn, especially those associated with the spine and brain of the baby. Where to Buy It is available all year round at local vegetable stores and in the farmer’s markets. One should make sure the leaves are fresh while buying to get the strongest flavor and to store them for a longer time. How to Store Fresh Leek needs to be wrapped lightly in a plastic bag before storing it in the refrigerator. Otherwise, its strong aroma is absorbed by the other items stored in the refrigerator. Washing the vegetable before storing is not advisable. It can be stored anywhere between five days and two weeks depending on its freshness at the time of buying. Cooked Leek can be stored for one to two days when stored in a covered container in the refrigerator.

Freezing is not a useful way for preserving it unless one is planning to use it only as a flavoring agent in soups and similar dishes. Freezing often makes it mush and bitter. One can freeze it whole or cut it in small slices before putting it in an airtight freezer bag and storing it in the freezer. Freezing allows storing it for around three months. Interesting Facts Find out some fascinating facts about this vegetable: According to Greek philosopher Aristotle, the partridge gets its clear voice from its diet consisting mainly of Leeks. Legends say that Nero, the Roman emperor, consumed the vegetable every day to get a stronger voice. It serves as the national emblem of Wales. The Welsh soldiers kept Leeks in their helmets to distinguish themselves from their enemies during their battle against the Saxons in 1620. Pictures Check out the following images to get a clear idea about their appearance so that it becomes easier to identify them in the market. Leeks Photo Growing leeks successfully | Gardening tips Gardening equipment Growing leeks successfully The leek is a vegetable that can be grown throughout the year. This plant is hardy and can withstand the cold and frost.

In addition to being used in many dishes such as casseroles, pies, soups and salads, leek is also a plant that has multiple medicinal and dietary virtues. Indeed, the leek has anti-carcinogenic properties For all of these qualities, the leek is very popular with gardening enthusiasts. The word leek comes from the latin word ‘Allium porrum’ hence its scientific name “Allium ampeloprasum var porrum.” It is a plant that is native to the Middle East and that comes in a large number of varieties, including: King Richard, Varna, Dawn Giant, Albinstar Baby, Otina and American Flag. Regarding its shape, the leek is a vegetable with long green leaves and white trunks. The procedure for growing leek Before starting the growing process, it is advisable to prepare the ground ahead of time so that it is conducive for planting leeks. Leek is a greedy plant that needs to be fed enough. Thus, the soil should be rich in humus, deep and fresh. A regular fertilizer supply is essential in order to give it the nutrients it needs. Do not look for anything fancy, grass clippings may be sufficient to do the job.

Yet it is necessary to know that fresh manure has a negative effect on the cultivation of leek, which is why is it advisable not to use it. Once a suitable ground has been selected, or prepared, turn over the soil by crumbling clods to form thin potting soil. Sow the seeds on the prepared ground and then, using a rake, cover the seeds lightly with a layer of soil about 1/5 to 2/5 of an inch (0.5 – 1 cm) thick. With the back of the rake, you will then need to gently pack down the sowed parts before watering. Make sure that the soil retains a good level of moisture until the seedlings emerge from the soil. It takes about two to three weeks after sowing for the shoots to emerge. Wait for the seedlings grow a little and reach the size of a pencil before transplanting them. To do so, there are a series of steps to follow. The seedlings are not directly transferred and replanted on the open ground, one must first cut 2 inches (5 cm) off the leaves and 2/5 of an inch (1 cm) at the base of the roots.

It is also necessary to avoid uprooting the seedling abruptly. The ideal is to use a trowel to lift them and to leave them unmoved for 24 to 48 hours so that there is no leek moth. You can then shorten the leek’s leaves and roots and replant them in the ground, always with the help of a trowel. The ground on which they will be transplanted should also be prepared beforehand; more specifically, the soil must be as rich as that of the ground used for sowing. To plant, dig 6-inch (15 cm) holes every 4 inches (10 cm) along a well-drawn line. The second planting line should be spaced 12 inches (30 m) apart from the first one and so on. While waiting for the leeks to grow and mature, do not hesitate to thin them and replant them if they are planted too tightly. If planting in permaculture, it is important to monitor the moisture level under the thick layer of straw because drought is favourable to worms. It is also recommended to cover the leeks with dead leaves or straw before the frosting period.

Note that the leek’s growing cycle is between 5-7 months. After the culture itself, the plants must be taken care of until they reach maturity and can be harvested. Leeks need to be watered regularly. A supply of nettle manure or foliar fertilizer, which is sprayed on the leaves, is essential. Organic manure is also very useful to leeks. Requiring a large amount of nitrogen to grow, two land applications of nitrogen fertilizer are recommended, the first of which is advisable before transplanting and the other before the first hoeing. For information purposes, know that a 12 yd² (10 m²) planting field requires 10.5 to 14 ounces (300 to 400 grams) of nitrogen fertilizer. The leeks’ planting calendar A good grower thinks about his crop’s continuity, which is why planting can begin in January – for the sowing process – and extend into June. But in regard to seedlings grown in nurseries, or in other specialized and sheltered areas, the process can be achieved outside the period extending between January and June. Indeed, it can be done by mid-August for summer leeks.

The following waiting times need to be taken into account for one to plan his or her own growing calendar. On average, 2 weeks bo by between sowing and emergence of the shoots. The next three months will be spent on growing the seedlings to eventually transplant them. Harvesting can begin 5-6 months after sowing. To explain this let us take the following examples: sowing summer leeks in mid-August allows one to transplant them around November and harvest them between the months of April and June. For a regular sowing in April, transplanting is carried out in July and harvesting begins in the winter. For an early cultivation in February, transplanting should be done in May and harvesting begins in August. In order to keep track of the most important elements, keep in mind that harvesting in the winter pertains to seedlings that were sown in April or May, harvesting in the fall is for leeks sown in March and April and, finally, harvesting in summer is for those sown in February or March. Finally, plan a crop rotation every four years.

Related posts: Add to Bookmarks Leeks have been a favorite food of mine for many years, but they have become SO expensive that now I grow them in my own garden. If you have never grown leeks, they are quite easy to grow. This is a bit of information on how to harvest them, how to store them, and how to save their seeds. In the past I have grown 'Giant Musselburgh' and ' King Richard' leek varieties with good results. However, this spring I could only locate transplants of Allium porrum 'Lancelot' that I bought from Dixondale Farms . They post this on their website, “When we were notified of King Richard leek seed no longer being produced, we quickly chose this variety for its replacement. The long, white shafts have a dark blue/green upright flag. The 12 to 14 inch shaft provides a distinct flavor to your soups and salads.” From a taste standpoint, they are very good. As to quality and quantity of the harvest, I was a bit disappointed BUT I can only fault my glue-like clay soil and not the variety. My soil has had very little amendments added in the short time I’ve lived here.

I set out about 90 leek transplants this spring, and have already pulled many to cook as they matured over the summer. Normally I leave any remaining leeks in the ground under heavy straw mulch for winter, and just dig them as needed, even if they are under snow and ice. However, I want to add a lot of amendments to that bed this fall, so it seemed I should harvest all of them now. Leek bed Dig under leek Lift gently Leeks may be pulled anytime after they are as big around as your thumb. If you have good loose soils, leeks may be easily pulled by hand, grasping each one down near the base and tugging gently. In my clay soil, loosening the soil under them first with a garden fork or a pitchfork made the job easier. As you dig or pull them, you may find a few that have started to grow a new leek inside or just beside the old one. That lateral growth it a means of multiplying and I pull and discard those. They are too small for this year and won’t get large enough in my zone to over-winter well in the ground.

Once your leeks are harvested, you may rinse off the dirt from the roots, but do not trim the roots. Trim the tops to just where the leaves start to become tough. If you are going to refrigerate a few, you should trim the roots and tops; they will keep nicely for about a month. All the tender part of the leek bulb (not all leeks actually have a bulb) and stalk is edible. Some folks prefer to use only the white portion, just as some use only the white portion of spring onions. As I slice a leek from the root end up to the end of the white part, I remove tough outer leaves and slice more of the pale yellow-to-light green centers, removing more tough leaves as I go. Some leeks may have a hard center core, which I discard. I always thought that hard core was from ”old” leeks but I have also seen it in young leeks.

Since I am going to store my leeks for a month or two (or longer if they keep well) in my root cellar, here’s how I prepared them: Place 2 to 3 inches of peat in a bucket or tub (depending on how many leeks you have) and dampen the peat. Clean sand or sawdust will also work. Do not get the peat too soggy, which will rot the leeks. Stand the leeks with the roots on the peat, pushing the roots down into the peat a tad. You could add a bit of damp peat over the tops of the leek roots but I don’t as long as I have good contact between root and peat. Keep the leek bulb/stalk above the damp peat. Leeks will keep growing, just very slowly, rather than becoming totally dormant. Trim the tops if you haven’t done so already. Store the bucket of leeks in a cool, dark place with some humidity. If your storage room is dry, you should check the moisture in the peat occasionally. I do not trim any of the outer leaves before storing unless it’s just a few for the refrigerator.

Those old leaves will protect the leeks and are discarded later when you use the leeks. Damp layer of peat Leeks placed on damp peat Ready to store Leek seed heads can be cut when the seeds appear black inside the tiny ‘flowers’. I saved these seed heads and will shake out the seeds as soon as they are fully dry. As they are drying, I shake them around a bit to keep them well-aired. You could also dry them on a screen, or a paper plate. I have many seed heads, and chose to dry them in an open container to catch all the seeds as they ripen. Most leeks set seed, but not all leeks come true from seed. My suggestion is to try them if you have grown your own leeks. The only investment is your time. Leek scapes Mature leek seedhead Seedheads drying A Few Leek Cultivars Leeks fall into Early (Short) Season, Mid Season, Late Season, and Extra-Late Season categories. Early-season (like 'Varna', 'King Richard', 'Columbus', and 'Rival') leeks will mature in 50 to 80 days from seed.

Mid-season (such as 'Dawn Giant', 'Jolant', 'Lancelot', 'Splendid', and 'Albinstar Baby Leek') leeks mature from 98 to 110 days. Late-season leeks take 120 to 135 days to maturity (varieties like 'Otina', 'Titan', 'Durabel', 'Bandit' and 'American Flag'). The extra-late season leeks like 'Giant Musselburgh' and 'Laura 'are extremely hardy, needing 150 to 180 days from seed to maturity. I expect to experiment with several cultivars to grow here where I have colder winters, looking for the best for my soil and zone. There are many more leek cultivars than I mentioned above. Look for seed saver groups that may have others not commercially available. You should set out leek transplants as soon as your day temps warm to 45º F or slightly more (they like being cool), which means starting seeds EARLY in January for a summer crop.

There is one important and different thing to do when growing leeks: Dig a trench at least 5 to 7 inches deep and then plant the transplants in the bottom. As the leeks grow, fill in the trench an inch or so every couple of weeks. This effectively blanches the stalks as they grow, giving you more of the desirable white portion. You can start with putting the transplants 2 inches or more deep in the soil. It won’t kill them! Do not plant your leeks near legumes as leeks inhibit the growth of beans and peas. Leeks do grow well with other vegetables, especially carrots, beets and celery. One of my favorite leek dishes is the ubiquitous Vichyssoise, but I use a lot more of my leeks sautéed in dishes calling for onions. Leeks taste like a mild, sweet onion to me, and add something almost elusive to a dish. Pork Loin with Leeks LillyPilly's Leek, Splendid Seeds | Folia Leek, Splendid Seeds Mid Season Variety. Splendid (105 days) is a rapid and vigorous grower, making a good size before fall.

The 7-8 inch medium-green, non-bulbous stalks are easily blanched. Not winter hardy. ============= A Few Leek Cultivars Leeks fall into Early (Short) Season, Mid Season, Late Season, and Extra-Late Season categories. Early-season (like ‘Varna’, ‘King Richard’, ‘Columbus’, and ‘Rival’) leeks will mature in 50 to 80 days from seed. Mid-season (such as ‘Dawn Giant’, ‘Jolant’, ‘Lancelot’, ‘Splendid’, and ‘Albinstar Baby Leek’) leeks mature from 98 to 110 days. Late-season leeks take 120 to 135 days to maturity (varieties like ‘Otina’, ‘Titan’, ‘Durabel’, ‘Bandit’ and ‘American Flag’). The extra-late season leeks like ‘Giant Musselburgh’ and ’Laura ’are extremely hardy, needing 150 to 180 days from seed to maturity. #b Quantity: 1 Leeks – Master Gardener Program by susan.mahr Leeks growing in a garden.

Leeks (Allium porrum or A. ampeloprasum var. porrum), sometimes called “the gourmet’s onion” are related to onions (A. cepa) and garlic (A. sativum), but have flat leaves instead of tubular and relatively little bulb development. They’re easy to grow and delicious, with a taste all their own, very much like a mild onion. The thick leaf bases and slightly developed bulb look like a giant green onion, and are eaten as a cooked vegetable. Leeks are not as popular in the United States as they are in Europe, where they are known as “poor man’s asparagus. The leek was developed from a wild type, which is native to Western Asia and the Mediterranean countries. Wild leeks were used as food during the early Bronze Age, around 4000 B.C., and were probably domesticated around 2000 B.C. They were part of the diet of those who built the Egyptian pyramids, and Hippocrates, the father of medicine, prescribed the leek as a cure for nosebleeds.

Leeks have been cultivated in Western Europe since the Middle Ages, and are particularly associated with Wales – dating back to 640 AD when Welsh soldiers wore pieces of leek in their helmets to distinguish themselves from their Saxon foes in battle. The Welsh traditionally wear a leek on St. David’s Day (March 1) to commemorate King Cadawallader’s victory over the Saxons that year. Leeks were brought to North America with early settlers from Europe. Today leeks are grown as an excellent substitute for onions and for its own unique mild onion flavor in soups and other dishes. Leeks have long, strap-like leaves and many develop a roundish bulb. This plant is a true perennial, even though it is generally referred to as a biennial. It multiplies by means of small lateral growths and often develops a roundish bulb at the base of the main growth. Leeks develop a broad, succulent stem rather than a large bulb like an onion. The plant has a fanlike sheaf of flat, blue-green or yellow-green leaves that may grow a foot or two in length, on a stalk up to 12 inches long. Types vary in the length and thickness of the leaf shanks (pseudo-stem).

Wild leek, Allium tricoccum Some plants that are very similar to leeks include elephant (or great-headed) garlic (A. ampeloprasum var. ampeloprasum), kurrat or Egyptian leek (A. kurrat) and wild leek (A. tricoccum) . Elephant garlic produces very large bulbs that may weigh a pound or more, and is used as is garlic. The kurrat is grown around the Mediterranean and in the Middle East for its leaves, which can be harvested several times a year. Wild leeks, also called ramps, are native to North America and have a strong garlic-onion flavor. There are many named varieties of leeks. They vary from long, green narrow-leaf types with long slender white stems to long wide-leaf types with thicker shorter white stems and blue-green leaves. The following list includes only some of the numerous varieties that may be available. Early Season ‘Varna’ (50 days) is a tall “bunching” type developed for thick direct seeding to produce clumps of slender plants.

‘King Richard’ (75 days) is a summer leek with long, slender stems that stay sweet tender and white all season long. It can be sown densely to grow mini-leeks for use as a garnish or for soups or salads. It has some frost resistance, but will not overwinter. ‘Columbus’ (80 days) is a medium-sized leek that stays long and tall with very little tendency to bulb. The leaves are a blue-green. It has some winter hardiness, but should be mulched. ‘Rival’ (80 days) is a tall summer leek it can grow to 36” with 9” shaft that can have a large, 2” diameter. The leaves are green. Leeks are common at farmers markets in the fall. Mid Season ‘Dawn Giant’ (98 days) grows up to 15 inches long and 2 inches in diameter, topped with blue-green leaves. ‘Jolant’ (100 days) is a medium-sized leek with a 8-9” shaft and blue/green leaves. Hardy, even bulbs. Winter hardy.

‘Lancelot’ (105 days) is a short leek with a large, cylindrical shaft. The leaf color is a gray-green. Winter hardy. ‘Splendid’ (105 days) is a rapid and vigorous grower, making a good size before fall (important since it is very winter tender). The 7-8 inch medium-green, non-bulbous stalks are easily blanched. ‘Albinstar Baby Leek’ (110 days) is a new Dutch variety developed for the baby leek market. Ready to harvest at ½ inch diameter, but can be left in the ground to grow larger. Deep green leaves. Late Season ‘Otina’ (120 days) is a French variety bred for mild and delicate flavor. Very vigorous and rapid growing, with blue-green leaves. ‘Titan‘(120) is an older, but reliable variety. ‘Durabel‘ (125 days) is a sturdy, thick winter leek with a mild flavor and tender texture. ‘American Flag’ (130 days) has a mild, sweet, onion-like flavor. It is very hardy, and will overwinter in milder climates.

The 7-9 inch stems blanch snowy white and topped with blue-green leaves resemble giant scallions. ‘Bandit’ (135 days) is a short, sweet leek that can grow very thick with very little bulbing. Leaf color is blue-green. It is very winter hardy. Extra-Late Season ‘Giant Musselburgh’ (150 days) has large, tender, white stalks with mild flavor. It has medium-dark green tops and is extremely hardy. A very dependable performer that has been around for more than 90 years. ‘Laura’ (180 days) is a medium length, extremely hardy leek. Upright leaves are dark blue-green. In the Midwest leeks are best started indoors. Leeks are a cool-season crop, so are well suited for cultivation in Wisconsin. They do best in full sun in light, well-drained soil. But they are more successful in heavier soils than onions. They are also a rather long-season crop (80-120 days). In short-season Wisconsin it is best to start seeds indoors 4 to 10 weeks before the average date of last frost and transplant the seedlings into the garden.

Sow the seeds thinly and evenly 1/4 inch deep in moistened soilless potting mix and cover them lightly with vermiculite or sand. Keep the soil temperature at about 70°F until the seeds germinate. Move the seedlings under grow lights or into a very bright window. Thinning the seedlings will encourage more rapid growth, but it isn’t necessary if you keep them well fertilized. When the grass-like seedlings get to be 6-7 inches long, cut them back to 1½ – 2 inches (you can use the part you cut off as you would chives). Harden off the plants before transplanting into the garden starting in late April or early May (the plants will tolerate light frost). You can also transplant later or sow seed directly outdoors for smaller plants. In the southern part of the state you may be able to successfully overwinter some late-planted varieties in mild winters (I’ve done this unintentionally when I forgot to harvest some small plants before the ground froze), but in most cases even though they are described as “winter hardy” they will not survive our winter.

Planting leeks in the bottom of a trench makes it easy to gradually add soil as they grow to blanch the stems. In order to grow a large, white leek the lower part of the stem must be blanched. This can be accomplished by hilling the soil up around the stalk as it develops. Alternatively, you can plant into a trench 6-8 inches deep and then gradually fill the trench up as the plant grows. (Or, as I found out, in a rainy year the water will wash the soil down to fill in the trench for you!) In either case, place the young transplants up to the first leaf notch into holes about 6 inches deep (a rake handle is great for making perfect holes). Don’t fill the holes with soil after planting, but just water the plants in and let the hole fill up with soil on its own. Make the holes 6 to 9 inches apart in the home garden. If you plant in a double row, stagger the plants with their leaves growing parallel to the rows so they won’t grow into the pathway.

For larger plantings, plant at 4 to 6-inch spacing in rows that are 18 to 24 inches apart to allow soil to be moved from between the rows around the plants for blanching the stems. Because leeks are relatively slow-growing, they can be interplanted with faster maturing crops such as lettuce. But avoid planting beans or other legumes nearby as the leeks can inhibit their growth. Midseason fertilization is recommended. In mid-summer cut off the top half of the leaves to encourage greater stalk growth. Onion thrips on onion. Leeks don’t have many pests, but most insects and diseases that attack onions can also affect leeks. Onion thrips (Thrips tabaci) are quite common, but cause problems mainly under hot, dry conditions. Their feeding produces tiny silvery-white spots on the leaf surface. Onion maggot (Hylemya antiqua) can feed on the plant’s roots, causing wilting and reduced growth. Diseases such as white rot, rust, pink root, purple blotch, downy mildew, botrytis leaf spot, botrytis neck rot, and smudge may occur, but are not common in home gardens.

Leeks can remain in the ground as long as it is not frozen. Leeks do not go dormant in the fall but continue to grow slowly, so harvest time can be very flexible. Dig leeks any time after they are an inch or more in diameter, but leave them in the ground until you’re ready to use them. Dig leeks to harvest any time after they are an inch or more in diameter. You can continue to harvest them through a mild winter and into early spring. Put an extra thick layer of mulch around the plants to delay the freezing of the ground and make it easier to dig them up. In a more typical Wisconsin winter, dig the plants before the ground freezes solid. Strip off the dead outer leaves and trim the roots and leaves after digging. Leeks are stored commercially for 2 to 3 months at 32°F and high relative humidity ( to prevent wilting). They will keep in your refrigerator for at least a month, but the quality will not be as good as when freshly harvested. The variety and packaging will affect the storage life.

And digging the plant up doesn’t stop it’s growth – it will continue to grow (very slowly) for months even under refrigeration, but this growth reduces the quality of the stems. Cut leeks lengthwise for ease of cleaning. Generally only the white part of leeks are consumed. To prepare leeks for cooking, trim the roots, cut off the tops just where white is turning to pale green, and remove the toughest outer layer of leaves. Careful cleaning is necessary so you don’t end up with “gritty” leeks since dirt can easily get in between the leaves when the plant is growing. Place cut leeks under running water to remove dirt and grit. Cut the leek in half lengthwise and rinse the pieces thoroughly under running water, first holding one end and then the other to wash all the leaf surfaces briefly to get rid of any trapped soil. Leeks can be poached, steamed or braised whole, or chopped crosswise for use in sauces, vegetable dishes, soups, casseroles and stir-fries. Many leek-based dishes can be found in the cuisines of Britain, northern Europe and the Middle East.

Combined with potatoes, they’re the key ingredients in the classic recipe vichyssoise, or leek and potato soup. Here’s one version (there are lots of variations) of this exotic-sounding, but very easy to make (and delicious) soup: Vichyssoise Michigan Fresh: Leeks (HNI51) | MSU Extension Michigan Fresh Download Michigan Fresh: Leeks (HNI51) Using, Storing and Preserving Leeks The leek is a member of the onion family, although it does not form a bulb. Leeks have a bundle of leaf sheaths that are sometimes referred to as a stalk or stem. It resembles an overgrown green onion. The leek has leaves similar to those of the garlic plant—flat rather than round. Both the leaves and stems of the leek plant may be eaten. They have a mild onion-like flavor and are often used to flavor soups or dried and added to herb mixtures. Leeks can be grown from seeds or transplanted as onions are. Because of their long growing season—70 to 120 days—they are more often planted as seedlings than grown from seeds.

They are cold-tolerant and can be put in the ground before the last frost. They are available in the market year round but are at their peak from September through April. Leeks are low in sodium and calories. They are also a significant source of vitamins B6 and C, folic acid and iron. Select leeks that are free from blemishes. The tops should be bright-colored and fresh-looking, not dry, and free of discoloration. Recommended varieties Leeks are divided into summer leeks and overwintering leeks. Summer leeks are harvested in the season when they were planted; overwintering leeks are harvested in the following summer. Summer leeks are generally smaller, and the overwintering leeks are stronger flavored. Varna—an early-season variety that produces clumps of slender plants. King Richard—a summer leek with long, slender stems. It produces a sweet, tender product that stays white all summer long. It is best used for soups and salads. Columbus—an early-season variety producing medium-sized leeks with blue-green leaves. Rival—another early-season variety that can grow up to 36 inches tall with a diameter of 2 inches and has green leaves.

Lancelot—grows a short leek with a large, cylindrical stalk and greenish gray leaves. It is frost-resistant. Jolant—a winter-hardy variety with medium-sized stalks and blue-green leaves. Splendid—a rapidly growing variety that produces 7- to 8-inch, medium green stalks. Albinstar Baby Leeks—a Dutch variety that was developed for its small size product. It is typically harvested when it is only ½ inch in diameter. Otina – a late-season variety from France. It is mild-flavored with green-blue leaves. Durabel—a thick winter leek with mild flavor and tender texture. American Flag—an overwintering variety with a mild, sweet, onion-like flavor. This variety is very much like an overgrown scallion. Bandit—a short, sweet leek that grows thick. The leaves are blue-green, and the plant is winter-hardy. Giant Musselburg—a variety of leek with large, white, tender stalks, medium to dark green tops and a mild flavor. It is very hardy. Storage and food safety The interlacing leaves make leeks a difficult vegetable to clean thoroughly before preparation.

Be sure to rinse with lots of fresh running water to remove the grit found between the leaves. After washing, leeks can be eaten raw or cooked. Cooking times will vary with the diameter of the leek. Leeks are generally considered sufficiently cooked when the stalk can be easily pierced with a fork. Avoid overcooking —this makes leeks tough. Leeks are commonly used in soups and stews but are also gaining popularity as a vegetable that can stand alone—steamed, sautéed or served with a creamed sauce. Leeks can give off an odor that can be absorbed by other foods in the refrigerator. Therefore, wrap leeks in plastic when storing in the refrigerator. Do not trim or wash before storing. Leeks will last up to two weeks in the refrigerator if they are purchased fresh. Once cooked, leeks can be kept in the refrigerator and used within two days. Preserving Leeks do not freeze well. They develop a strong, bitter flavor. Freezing also makes leeks mushy. They also are not good candidates for canning because the high heat of pressure canning turns the product to mush. They can be dried. Wash well and cut in ¼-inch slices.

Dry at 145 degrees F. until crisp. References Leeks. 2009. Texas AgriLife Extension Service. Andress, Elizabeth L., and Judy A. Harrison. 2006. So Easy to Preserve (fifth edition). The University of Georgia Cooperative Extension Service. MacKenzie, Jill. 2008. Leeks. University of Minnesota Extension. More information

Question: King Richard, Varna and Otina are varieties of which vegetable?
Answer: Leek