Information for ingredient: leek

Leek, the smoot, sweet sister in the onion family has long be recognized as an ideal flavour for soups, asian cooking and stews. This is a typical winter vegetable, with the growing season extending well into winter.

The origin of leek is unclear. It is guessed that the roots of leek are in south east Asia

This annual is sown in early spring, or even late winter on sowing beds. Sow them fairly dense, as leek likes their neighbors in early phases of their life. After a few months of growing, the plants are transplanted. Do this when they have reached the thickness of a pencil. Transplant as follows: With a shovel dig up all the young leek from their sowing bed, Cut the long leaves (Do not worry about cutting too much: Even with 2-3 cm long leaves these plants will love you). Take the bundle of planting material, and place in a mixture of dung and water, leave to soak for a few hours to days.

With a piece of wood (diameter 4-8cm) push holes in loose soil, about 5 cm deep. Place one leek into each hole. Fill the hole with water and leave as is. The plants will root by itself, and like the space around the stem. The deeper you plant the leek, the longer the white part of the stem will be. During the growing season, regularly trim te leaves. This stimulates growth, and will increase thickness.

As leek likes well fertilized soil, add fertilizer every few weeks.

As soon as the young leek appear you can harvest and eat them. However, expect nice thick leeks 4-6 months after sowing.

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