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Description 75 days. Extra long, slim stems, 30 cm (15 in.), stay sweet tender, and white all season long. Can be sown densely to grow mini-leeks for use as a garnish or for soups or salads. A heavy mulch with straw helps blanch the stalks for an even milder taste. Not winter-hardy but will handle a light frost. CULTURE: Start the fall leeks (Splendid and King Richard) in February/March in flats, and transplant out when they are 20 cm (8 in.) or more tall in May. Set out seedlings 5cm (2 in.) apart in rows 45cm (18 in.) apart, with 1/4 to 1/2 cup complete organic fertilizer worked into each 2m (6 ft.) of furrow. Bury the transplants up to the first leaf notch in a furrow at least 10 cm (6 in.) deep to blanch the stems. Hilling up soil around the stem as the leeks grow blanches the stem. Start the winter leek, Durabel, from March through mid-June in a humus-y nursery bed with rows 20cm (8 in.) apart. Sow seeds 1cm (1/2 in.) deep, thin to 1cm (1/2-1/4 in.) apart, and transplant the seedlings after mid-summer heat passes. Grow as above and transplant as directed. The cultivation of leeks goes back hundreds of years in southern Europe. Today the leek is grown as an excellent substitute for onion and for its own unique contribution to many soups and meals. Here on the Coast, winter leeks can be gathered from the garden all winter long. |
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