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Leek
- A Description of Leeks
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History: Leeks are an ancient and revered food crop, with evidence dating their cultivation back over 3000 years. The Egyptians grew them and often buried them in grave sites as food for the afterlife, the Romans had dedicated leek beds and the Welsh adopted the leek as a national symbol. They have always been more popular in Europe than they have here, but their cold-hardiness suits them well for our growing seasons. Cultivation: Leeks require a long growing season and so must be started indoors at least 6 weeks before the last frost. Sow seed 1/8-1/4" deep in soil-less mix in flats. When seedlings are at least 1/4"diameter, harden off and plant out approx. 6" apart in fertile, moist soil in sun. Companions: Like most members of the allium family, leeks make great overall companion plants in the garden - repelling many insect pests.
- Bleu de Solaise Leek
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Sustainably Grown
SORRY, SOLD OUT. Aka 'Blue Solaize' (100-120 days) A beautiful French heirloom, this leek has blue leaves that turn violet after a cold spell. Extremely cold-resistant and hardy, they can remain in the ground in winter until the ground is frozen and has to be chipped away.
Sold Out- Pkt - 200 seeds: 3.00
- Leek - Giant Musselburgh
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Certified Organic
NEW FOR 2013! (100 - 120 days) Aka 'American Flag' 'Scotch Flag'. This amazingly hardy leek was developed by Scots seedsmen from an old French variety and introduced in 1834. It quickly became legendary for its taste and ability to overwinter and by 1892 was the principal market variety in the U.S. The stems grow 10-15" long and 2-3" in diameter.
