Leeks (Callum porrum)

(Pot grown leeks) 

Leeks are a long haul crop. We sow the seeds as early as January or February, often whilst the remnants of the previous years crop are still in the ground.

We sprinkle the seeds - black, like minute particles of coal - on to pots of compost. The seedlings appear, green hair-like strands. 

The seedlings are ready to plant out, once they are pencil thickness, or usually in our case when ground becomes available. 

Transplanting leeks to their final position is slightly different to other crops: 

• The seedlings are separated and the roots trimmed. 
• A hole is created using a dibber. 
• The transplant is dropped into the hole.
• Water is poured into the hole, but the soil is not drawn around the transplant. This allows the leeks to swell and gradually fill the space. It also allows the leeks to blanch. 

The leeks below the surface of the soil grow white, thus making them sweeter tasting. 

Leeks are amongst the hardiest crops, and can tolerate any amount of weather, making them the ideal winter crop. 

(Leek seedlings separated) 

(Holes dibbed and transplanting begins) 

(Leeks transplanted and watered) 

I came to leeks late, not knowingly eating one until I was in my late 30s. Now they are among one of the first crops we think about when deciding which vegetables to grow; not only because they are delicious and versatile - we use them in anything from winter stews and casseroles, to quiches and pasta dishes. Organic leeks are expensive in shops, so it's particularly handy that we grow them in our garden.

Notes on a dibber: you can buy specially made dibbers - some ornate and expensive - but for years we have used a broken spade ladle, shaped to a point. It's perfect, and free - what could be better! 

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