Crops 30–45 weeks from sowing. A versatile vegetable which may be taken young as tasty salad leeks or matured to the traditional autumn vegetable. Sow thinly, 1.25cm (½”) deep in grooves 23cm (9”) apart in an outdoor seed bed March-April. When seedlings are 20cm (8”) high, transplant to final positions after watering the seed bed. Using a dibber/trowel, make holes 12.5-15cm (5-6”) deep and 23-30cm (9-12”) apart each way. Place a plant in each hole and fill with water to settle roots. Water frequently and gradually earth up plants, continuing until October. Grow leeks of exhibition quality by sowing under glass in February. Harvest September-March.
HEALTH BENEFIT: A good source of potassium, folic acid and vitamins A & C. Also has anti-bacterial and anti-fungal properties. CULINARY HINT: Traditional for soups and stews whose slices are also ideal for stir-fries.