Luscious Leeks
The leek is related to the onion and garlic family. The edible portions of the leek are the white onion base and light green stalk. The onion-like layers form around a core. The tender core may be eaten; but, as the leek ages, the core becomes woody and very chewy and is better replanted than eaten.
Grow leeks
Leeks need a long time to grow, so plant as early as possible in the spring time. Keep the seedlings around 30cm (12in) apart. Even when they mature they will last a long time in the soil, so lift them as needed. Plant leeks deeply by using a dibber so you get long, white stems.
Nutrition
Leeks can be cooked or eaten raw and have a mild onion-like taste. The leek is one vegetable that is at its best during the coldest months of the year and because it’s packed with nutrients and crucial anti-oxidants it can help stave off winter colds and flu too.
Origins
A favourite food of the Romans, leeks are lauded in the Bible (Book of Numbers), have been eaten by saints (St. David), worn by the Welsh into battle and are said to possess mystical qualities. Today leek growing is a highly professional industry with many different leek varieties available.
