The leek is possibly the most versatile member of the onion family. It delivers the most nutrients, adds just as much punch to soups, stews and salads, and performs better as a solo vegetable.
Things You'll Need
Begin harvesting young leeks when they're 1/2- to 1-inch thick. Loosen the soil with a spading fork, then carefully pull the plants from the ground.
Harvest mature leeks when they reach about 1 1/2 inches in diameter.
Dig mature leeks with a shovel or spading fork rather than pulling them, as they damage easily.
Seal the leeks in plastic bags and keep them in the refrigerator for up to a week.
Store leeks, buried in damp sand, where temperatures stay between 32 and 40 degrees F.
Tips & Warnings
- Leeks keep much better in the ground than they do in storage. In places where the ground freezes, mulch the plants with organic matter after the first frost. During warm spells you can dig some up; the rest will keep nicely till spring.
- Try cooking and serving young leeks just as you would asparagus.
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