Growing Fall and Winter Leeks

by Vonnie Kovacic
Images © Vonnie Kovacic

Would you like to have a vegetable in your garden that is hardy, reliable, easy to grow and virtually trouble-free? Or a crop that can be harvested from October to April despite the freezing weather? If the answer is “yes” to these questions then leeks are the veggie for you. Although they are closely related to onions and garlic, leeks are mild, sweet and flavourful. It‘s hard to imagine anything tastier than a steaming bowl of leek and potato soup on a cold winter day!

Contrary to popular belief, leeks are easy to grow. All that is needed to produce a bumper crop of leeks is fertile soil, plenty of water and lots of time. This unsung member of the allium family certainly deserves more attention than it‘s been getting and would be a welcome addition to any garden.

Leek seedlings are available at nurseries in the spring but why not start your own plants at home? Sow seeds into flats in March for the best results. Use containers that are at least 10 cm deep to allow for good root formation. Germination occurs in about 8 - 16 days at 20C. Once the seedlings have emerged the plants will thrive at temperatures as low as 13C.

Leeks break through the soil looking like little green threads, all bent and crooked. Don‘t despair- that's normal for leeks. Thin seedlings if necessary by transplanting some into another flat. They may appear fragile but leeks are as tough as nails!

Leeks are ready to transplant outdoors when they are about 20 cm tall and the danger of spring frosts are history. Before transplanting, though, it is important to prepare a spot in the garden with rich, light soil. First, spade plenty of compost into the soil, then dig trenches 15 cm deep and space in rows 30 cm apart. Work organic fertilizer into the soil at the bottom of the trench, ½ cup for every 1.5 metres.

Now you are ready for transplanting. Plant the leeks into the trench, spacing them about 15 cm apart. If the plants are long and lanky the top growth can be trimmed back by a third. Cover only the root and the bottom 2 cm of the stalk with soil and firm well Gently soak with water. Water regularly throughout the summer and fall months and fertilize with fish emulsion every three weeks. Leeks are very heavy feeders and appreciate plenty of food and nutrients.

Gradually pull soil and compost in around the plants during the summer. By fall the trench should be completely filled in around the leeks, even hilled up a few inches above the level of the surrounding soil. The covered portion of the leek will blanch to a snowy white. Using this method you can produce a delicious white stalk 29 cm long and 5 cm in diameter.

Leeks grow slowly and, depending on the variety, require between 70 and 125 days to reach maturity. You can start eating them when the stalks reach 1 cm in diameter but it’s nice to let some reach their full potential.

Northern gardeners may dig leeks after the first early frost for storage or leave them in the ground over winter snuggled under a heavy mulch of straw or hay. In coastal regions, leeks are unaffected be a few inches of frozen ground and will remain in good condition until April without any protection.

Leeks will last for several weeks in the fridge. To keep them even longer, cut back some of the green top and then pack them in a box of moist sand. Store in a cool, dry place.

King Richard is an excellent short season (fall) type of leek which is ready for use in about 75 days. My favourites are two winter-hardy leeks, Jersey and Siegfried Frost. Pick a variety and give leeks a try.

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Leek and Potato Soup

Slice white part of leek and sautée in butter or oil. Peel and cube potatoes. A good ratio is one leek to 4 or 5 medium russet potatoes. Add potatoes when leeks are soft. Cook for another few minutes, then barely cover with water or stock. If you like, add a few pinches of dillweed or a couple of finely sliced kale leaves.

Cook until potatoes are soft. If you have a hand-blender, use it to purée the soup. Otherwise, use a potato-masher to mash any remaining pieces of potato in the pot. Top up with milk or stock to desired thickness. Add salt and pepper to taste.

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Vonnie Kovacic lives in Roberts Creek where she and her husband Joe have been growing vegetables organically for many years. She is a contributing writer to GardenWise magazine.