Vegetables· Allium ampeloprasum var. porrum
Leeks are a mild-flavored allium grown for their thick, blanched white and pale green shanks. They are more cold-hardy than onions and are a staple of European winter cooking. Leeks require a long growing season and deep planting or hilling for blanching.
Leek is typically ready to harvest about 120 days after planting.
Best soil types: loam, silt loam, sandy loam
pH range: 6 - 6.5 (optimal: 6.3)
Drainage: good
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Plant transplants deeply in 15 cm trenches and gradually fill in soil as they grow to produce long, white blanched shanks.
Leeks can be overwintered in the ground in most climates; mulch heavily and harvest through winter as needed.
Unlike onions, leeks do not form bulbs and can be left in the ground without deteriorating, giving flexible harvest timing.
Leek typically takes 120 days from planting to harvest. Seeds germinate in about 10 days. The best planting season is early spring.
Leek grows best in loam, silt loam, sandy loam soil with a pH of 6-6.5. Good drainage is required.
Leek grows best at 13-22°C. Frost tolerance: high. Heat tolerance: low.
Across 8 countries with grounded data, reported national yields for Leek range from 4,650 to 41,420 kg/hectare, with a median of 27,325. These are national statistics, not a best-case figure — an individual farm's yield depends on variety, climate, soil and management.
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