Leek Organic
Seed
Allium - Ampeloprasum
Leeks are sweet, mild onion relatives with a unique flavor that won't overpower other flavors in a dish. An heirloom vegetable that has been a staple in European kitchens for centuries, it is grossly underused and overpriced in U.S. grocery stores. Though, it is the white part of the leek that is commonly used in cooking, you can also saute the greens in butter or olive oil to use them as a soft bed of greens for meat dishes. The flavor of leeks blends well in many dishes that call for green onions (bunching onions/scallions). Leeks go especially well in soups and are a traditional component of the French potato soup, Vichyssoise. But, you can also serve them chopped in salads, or sliced and served with dip. It's worth growing a lot of them, even if you just chop and freeze them for winter cooking. After all, who can go through winter without a hot steaming mug of homemade potato-leek soup? Leeks are high in fiber and potassium and may help to lower cholesterol.
When to plant outside: Like onions, leeks are a long season crop -the earlier you can sow, the better! Sow in early spring, 3 to 4 weeks before the average last frost for late summer harvest, in late spring for fall harvest, and in late summer for spring harvest (in mild winter climates).
When to start inside: 8-10 weeks before the last spring frost.
Special Sowing & Germination Instructions: Dig 6 deep trenches. Then, sow seeds deep (or transplant seedlings) inside the trench. As plants grow, pile an inch or two of soil around the lower portion to make it white and mild.