A delicious tasting member of the onion family. Leeks have a mild, onion-like taste. In its raw state, the vegetable is crunchy and firm. The edible portions of the leek are the white base of the leaves (above the roots and stem base), the light green parts, and to a lesser extent, the dark green parts of the leaves. The dark green portion is usually discarded because it has a tough texture, but it can be sautéed, or more commonly added to stock for flavour.
How to Grow: Leeks are a long season plant so start seed indoors in February and early March. Sow the seed 7 mm (1/4”) deep in a soil-less medium and keep at 20°C(68°F) during germination and growth.
Transplant: seedlings outside later in the spring when they are around 20 cm (8”) tall. Space the transplants 10-15 cm (4-6”) apart in rows 30-45 cm (12-18”) apart. Seed can also be sown directly into the garden in April through June. Later in the season, the base of leeks are often blanched by hilling soil around them. Leeks typically mature in August and can be left in the ground for an extended time after they reach maturity as a way of increasing harvest time.