Wednesday, April 7, 2010


It's been several years since I've grown leeks in the garden. Seems like the large number of tomato plants always win out over leeks for garden space. I love leeks and this year they are back in!

Leeks (Allium porrum)

Leeks belong to the lily family, along with their close relatives onions, garlic, scallions, shallots, and chives. The leek is a striking and graceful vegetable. Broad, flat, dark leaves cascade like a fountain around the contrasted white of its base. Milder and more refined in flavor than onions, leeks produce a pleasing aroma and sweeten as they cook. And there are no tears while cutting a leek.

Cooking tips:

-Leeks may be cooked whole; try braising or baking.

-Steam or boil leeks for 10-12 minutes. Top with butter, a dash of salt, pepper, and Parmesan cheese.

-Substitute leeks for onions in recipes and notice the subtle flavor changes.

-Puree cooked leeks for a soup base.

The above information is from the wonderful book...

From Asparagus to Zucchini


Sunny said...

I would like to try growing leeks and was going to this year but the seed catalog's prices were kind of that deterred me....unless I'm just looking in the wrong place....where do you buy yours?

Christopher Paquette said...

I think Leek seeds are expensive because it is difficult to cultivate and save them... I buy mine pre-started at the garden supply. My supplier carries 100% organic veggie starts and I always get some to use in addition to what I sow from seed. It helps me to have a steady and continuous harvest.