The Leek Is A Member Of The Onion Family

The Leek is one of the milder members of the onion family. It is also referred to as Allium Porrum. No one is quite sure where its origin came from. The wild variety are found today in the fields of Europe and Asia. It is also native to the southern Mediterranean coast and grows wild in England and Wales. In North America, the Allium Tricoccum is found wild from New Brunswick to the state of Iowa. The roots, stalks and leaves were all used as food back in history, and the three parts of this onion family remain popular in culinary dishes today.

Three Specimens

This onion member can be germinated indoors, in a cold frame or directly into the ground. Leeks will germinate similar to any other herb. The onion family member should have be in a temperature of around 72 to 75 degrees F indoors to properly germinate. You could use some sand in the soil mixture as well. If you sow them directly in the ground the temperature of the ground should be at least 60 plus degrees F. Like any other garden, you need to properly plan and prep the area. The ground should be properly tilled or aerated. The more you work the soil, the better results you will have. A good method to sowing this onion family member is to dig small trenches about eight inches in depth. Cover the seeds about a half inch with the soil. Leeks will grow in most soil conditions but they should have a good nutrient base. Once the seedlings have established their root systems, transplant them about six inches apart and in rows that are spaced about one and a half feet. Once you have thinned this specie out, you can take the soil and fill in the trenches. This will help the stalks develop. The process of filling in a trench is called blanching. The stalks should be blanched about three to four inches.

The Root And Stalk

Leeks will reach their maturity when they are about two feet tall. Their diameter should be around an inch. The specie will be at full maturity anywhere from 75 to 110 days. Once they are fully matured, carefully dig with the roots and lift the entire plant out of the ground. If you live in a mild climate, the plants can remain in the ground down to ten degrees F. There are two seasons for growing this type of onion. There is a short season that is sown in spring and should be harvested in the summer months. There is also a longer season, where you can sow after the last frost and this is when the Leeks can remain in the ground throughout the fall and into the winter months.

After the plants are removed from the ground, a cooling method can be done of putting the the plants in chilled water. You can store the entire plant for up to a week in the refrigerator. If you have an area where the temperature remains around freezing, they can survive up to two to three and a half months. There should also be high humidity for best results.

The one aspect I like about this onion member is you can use any part of the plant in culinary dishes today.

The Leaves

The broad green leaves and the blanched roots can be used in soups and salads. I will make a fresh vegetable soup and add this onion variety. It gives the soup a sweet flavor. To make this soup, I use an organic vegetable broth with fresh green beans, carrots, corn, squash, celery, a half of glove of garlic and some of this delicious onion. This entire herb can also be used in salads and in France it is considered, "the poor man's asparagus." Another idea for you is to try planting different varieties of onions in soups salads and other culinary dishes.

The Leek is another one of the onion family that is easy to grow and can add a genuine sweet flavor to your food. The aroma is strong so be prepared for a few tears when chopping. I hope this article has given you a little information on this fine member of the onion family.