Allium ampeloprasum or porrum
Coveted for their subtle onion flavour, leeks are prized by gourmets and food lovers. They look more like their kin, the lily, than its cousins, onion and garlic. Leeks have a long cylindrical stem made up of concentric layers of overlapping leaves. Leeks can be used in a variety of ways – boiled, braised, stir-fried or snipped in salads. The key is not to overcook them because they turn mushy.
Leeks are easy to grow and store well when they are left in the garden. Set transplants into the bottom of a 6 – 8″ (15 – 20 cm) trench. As plants mature, fill in the trench to just below the first leaves. This “blanching” procedure will produce tender, longer white stalks. Another “blanching” method is to hill or pile soil up around the stems as the season progresses.
Pull or dig leeks when the stems are between 1 and 2″ (3 – 5 cm) in diameter, Cut off the top leaves and the roots and remove tough outer leaves. Rinse the stems thoroughly if sand or soil are in the folds.
They are extremely tough and can withstand severe frost. To harvest all winter, apply a thick covering of mulch before the ground hardens and freezes, then dig up stalks as needed.
It’s best to use leeks as soon as possible. To store, refrigerate in storage bags for 2 to 3 days.
|Nutrition||Leeks are low in calories. They are a good source of Vitamin C, calcium, phosphorus and potassium|
|Harvesting||Dig or pull anytime the leeks are 2 - 5 cm (1 - 2″) in diameter. Cut off the roots. Leek layers tend to hold soil, so cut off the unusable upper green portion, remove tough outer leaves. Rinse the stems thoroughly if you notice sand or soil in the folds.|
|Storing||It is better to use leeks once harvested or as soon as possible. But refrigerated in a plastic bag, it will keep for several days.|
Bandit has an upright habit, dark blue-green leaves and large white stems. Minimal bulbing. Good disease resistance. The flavour is excellent and the sweetness improves with cold weather.
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