General Culture: Click for monthly care information.
Leeks are non-hardy biennials treated as annuals. They like a rich, well-drained soil with ample nitrogen and organic matter, in full sun. Leeks grow slowly. For transplanting, sow in flats in February and March ¼" apart and ¼" deep. Transplant to cell-type containers when large enough to handle and keep well fertilized. Big transplants will grow the best leeks. In Spring, when 8 to 18" tall, transplant outdoors 6" apart in rows 24" apart by dropping into dibble holes about 6" deep. Only an inch or two of leaves should extend above the soil surface. Do not firm the soil; allow irrigation or rain to fill in the hole. For direct seeding, sow in early Spring, 6 seeds to a foot, ¼ to ½" deep in rows 24" apart. Thin to 6" apart. For blanching, during the growing period hill the plants with soil 2 or 3 times, higher with each hoeing. This forces the leaves higher up the plant, producing extra long blanched stalks making a much greater edible portion. When using the dibble method, hilling is reduced or eliminated.
Noteworthy Characteristics:
Leeks have delicate, sweet and mild oniony flavor without the hot pungency of some onions. Leeks may be harvested at any time; small leeks are used like scallions. Leeks are non-hardy biennials, and produce a large flowering ball atop a tall stem the second year.
Problems: Click for detailed list of pests and problems.
Rust is probably the most serious disease affecting leeks. Remedy is to remove and destroy (not compost) all infected plants and plant parts.
Uses:
Leeks may be eaten raw or cooked, in salads, stir fry, soups, and stews.
© Missouri Botanical
Garden, 2001-2010
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