Thought to be native to the Mediterranean region, leeks are an Allium vegetable that marries exceptionally well with potatoes. Simple to grow and high in vitamins, leeks make a great garden crop, especially considering their often higher price tag at the grocery store.
They can be used as a milder substitute for onions in both raw or cooked preparations. Their high fiber content can help support a healthy digestive system and the vitamin K they provide contributes to healthy blood and bones.
Growing leeks in GardenSoxx® | Plant Family: Alliaceae
Nutritional Information For Leek
Nutritional Facts - per 100/g
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 61 | - |
| Total Fat | 0.3 g | - |
| Sodium | 20 mg | - |
| Potassium | 180 mg | - |
| Dietary Fiber | 1.8 g | - |
| Sugar | 3.9 g | - |
| Protein | 1.5 g | - |
| Vitamin C | - | 20% |
| Iron | - | 11% |
| Vitamin B6 | - | 10% |
| Magnesium | - | 7% |
How to Grow Leek in Your GardenSoxx®
Leeks can be started from seed indoors for an early spring transplanting. While they have a long growing season, they tolerate cooler temperatures and can grow well into the fall. They grow fairly well in a tight space and only need about 3 inches of space between each seedling.
Leeks Seed to Harvest Time: Approximately 120 days
How to Harvest Leek
Harvest leeks when they are about 1 inch in diameter by simply pulling them up out of the soil and shaking off the dirt from their fibrous root system. Pull back 1 or two layers of the outermost leaves to clean off the leek and cut the roots down to about ¼ inch. The dark green tops can also be trimmed back for easier storage. Leeks can be stored in the fridge for about a week, or chopped up and either frozen or dehydrated for longer-term storage.
