Growing Food in Small Gardens by Barbara Segall

Author:Barbara Segall
Language: eng
Format: epub
Publisher: Fox Chapel Publishing

onion family

Leeks

Leeks (Allium porrum) are one of the staples of the autumn and winter kitchen garden, providing pungent onion flavour and attractive strappy foliage in grey and silvery tones. In addition, if your soil is heavy the leek’s root system will help to improve soil structure. They do well in open sites in average garden soil. Sow seed directly into a seed bed in spring, 2.5 cm (1 in) deep and 15 cm (6 in) apart.

When the seedlings are about as thick as your little finger and 20 cm (8 in) tall, usually about 12 weeks after sowing, transplant them into their growing site. Before lifting, water them well and make planting holes 15–20 cm (6–8 in) deep and 15 cm (6 in) apart. Use a trowel to lift the young plants, and trim the leaves a little and drop them into individual planting holes. Swirl water into the planting hole but don’t back fill with soil. Keep the row weed-free and water regularly. Harvest by lifting the plants with a fork.

Choices: ‘Carentan’ and ‘Natan’ produce sturdy white stems and have attractive grey-green foliage. ‘King Richard’ has a long white shaft and is a good choice for growing at a closer spacing to produce mini-leeks. ‘Musselburgh’ is a popular old variety.

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