Leeks have been cultivated for centuries across Europe and the Mediterranean, valued for their mild onion flavor and their ability to stand in the garden well into cool weather. Their long white shafts and blue-green leaves develop slowly, making them a steady crop rather than a quick one.
Leeks are grown from seed and usually transplanted after several weeks of indoor growth. They prefer fertile soil, consistent moisture, and a long season in which to build thick, tender stems. With careful spacing and gradual blanching, they become one of the garden’s most dependable crops for autumn and winter cooking.
Growing Guide
Timing
Start leeks indoors about 8–12 weeks before the expected last spring frost. They germinate readily but grow slowly at first, so an early start gives plants enough time to develop before transplanting.
Set hardened seedlings outdoors in early to mid-spring once the soil can be worked and severe cold has passed. Leeks tolerate cool weather and can remain in the garden through light frost. For autumn and winter harvests, choose varieties with enough time to mature before the ground freezes.
Sowing & Starting
Sow seeds about ¼ inch deep in trays, cells, or shallow containers filled with moist seed-starting mix. Keep the soil evenly moist until seedlings emerge, usually within one to two weeks.
Provide strong light and trim the tops lightly if seedlings become long and floppy, leaving several inches of green growth. When plants are about pencil-thin and well rooted, harden them gradually before transplanting.
Set seedlings into holes or narrow trenches about 6 inches deep, spacing plants 4–6 inches apart in rows about 18 inches apart. Leave the holes partly open at first so rainfall and watering can gradually settle soil around the stems.
Returns details
Show customers how much time they have for testing your products
