Quick Guide to Growing Leeks

• Plant leeks during the cool weather of early spring and fall. They grow well in raised beds, containers, and in-ground gardens.
• Space leeks 6 inches apart in an area that gets 6 or more hours of sun daily and has nutrient-rich, well-drained soil.
• Improve native soil by mixing in several inches of aged compost or other rich organic matter.
• Leeks aren’t fussy, but they do require moist soil, so check soil moisture often and use a soaker hose if necessary.
• One week after planting, begin regularly feeding with a water-soluble plant food.
• Harvest leeks at any time once they are large enough to eat.

Soil, Planting, and Care

Plant leeks in a sunny spot in soil that is fertile and well-drained. Leeks thrive in traditional garden beds, raised beds, or even in tall containers, so choose whatever works best for you. Space leeks 6 inches apart when planting.

Leeks need two things to thrive: lots of nitrogen and consistent soil moisture. If possible, add compost to the leek bed the season prior to planting. To produce a succulent white stem, leeks must be blanched — in other words, covered or hidden from the sun. To do this, plant leeks into deep holes. (Deeper planting yields a more drought-resistant plant, too.) Create a narrow trench 6 to 8 inches deep, then tuck seedlings into the trench, adding soil back so it comes up to the base of the first green leaf. Water well.

After planting, mulch the bed with straw or some other organic material to help soil retain moisture. Water leeks as needed until plants are established. After that, plants require an inch of water a week, either through rainfall or irrigation. Inconsistent moisture yields tough stems.

As leeks grow, mound the soil from the trench around stems, beginning when stems are 1 inch thick.

Harvest and Storage

You can start pulling leeks from the ground just about anytime. Typically, you’d let them get least 1 inch or larger in diameter for the big white stems, but you can dig young ones to eat like scallions. If the soil is moist, they may just pull right out of the ground. If they resist, use a spading fork to loosen soil and then gently pull leeks by grabbing them at their base.

In colder areas, extend the harvest season by mulching deeply around plants (up to 1 foot deep) before a hard freeze. You could continue harvesting leeks until they are locked frozen into the ground, but don’t let that happen. Dig them first and store.

Wash the stems thoroughly to remove soil and grit that may have collected between the leaves.

For short-term storage (up to one week), tuck stems into an airtight plastic bag and place in the refrigerator crisper. For longer storage in coldest zones, dig leeks with roots attached. Cut leaves back until just an inch of green remains on each leaf. Place stems in a box (root side down) and pack with sawdust, clean sand, or vermiculite. Keep the packing moist and store in a cool place. Stems will keep up to 8 weeks.

To freeze leeks, wash, slice, and blanch for 1 minute in boiling water. Drain, drip dry, and toss into plastic freezer bags. Add the frozen leeks to soups, stews, and other dishes.