Harvesting History

The Leek – A Little History and Some Growing Instructions

The leek is a member of the onion family with a flavor that is much more refined, subtle and sweet than the standard onion. Wild leeks called ramps more closely resemble scallions and have a much harsher flavor than their cultivated cousins. Leeks are thought to be native to the Mediterranean area and Asia and have been cultivated for more than 3000 years. In the Book of Numbers in the Bible, after the children of Israel left Egypt, leeks were one of the foods mentioned as being greatly missed. Leeks figured prominently in the Egyptian diet and they were a favorite with the Romans. Leeks were known to have a soothing effect on the throat. Emperor Nero ate leeks frequently to clear his voice before singing recitals. His fondness for leeks was so well recognized that he bore the nickname Porrophagus which means “Leek-Eater”. It is believed that the Romans brought the leek to the United Kingdom where they flourished because they could withstand the cold weather. The Welsh are said to have worn the leek as a sign of recognition of each other when they battled the Saxon army and defeated them in AD 540.
The leek has never enjoyed widespread popularity in the United States even though it has been known for centuries. The 1848 it was said, “The leek is a hardy biennial, a native of Switzerland. The whole plant is used in soups and stews, but the blanched stem is the most esteemed. There are three varieties cultivated I England, of which, the London or Flag Leaved, is deemed the best…”
Leeks require a long growing season so they must be started indoors in flats 8-12 weeks before the last spring frost date. Seeds should be planted ¼ inch deep. Thin to 1-2 inches apart when seedlings are 3 inches high. Transplant 4-6 inches apart in rows 12-24 inches apart after the last frost. Leeks grow best in rich, fertile soil. Compost or dried manure should be worked into the soil weeks before planting. Throughout the growing season, soil should be mounded up around the plant stalks to blanch the bottoms of the leek. Leeks are among the most cold tolerant of vegetables. Because of this, if mulched, they can be harvested throughout the winter and, in fact, store best when left in the ground.