Which varieties of leeks to grow for summer fall and winter harvest ?

Experienced gardeners are unanimous: the best leeks are those from the vegetable garden. Do not hesitate to reserve a place for these tasty vegetables from the family of Amaryllidaceae. There are many varieties. They are chosen taking into account their planting and harvesting period but also according to their productivity, the size of their barrels, their hardiness… Mixing summer, autumn and winter leeks in the vegetable garden is an excellent idea because it makes it available all year round. Here is a small overview of 15 excellent varieties of leeks to cultivate in the vegetable garden, their harvest period, their particularities. Let’s also see how to fill the gaps with the baguette leek. Finally, let’s take a look at harvesting leeks, the best storage conditions and the different ways to eat them.

7 Delicious Leek Varieties to Harvest in Summer

These are early leeks very early or precocious, to be sown in January, indoors in a warm place, and transplanted in March as soon as they reach 0.4 cm in thickness. They can then be harvested from May to July (and much later for some of them).

4 excellent varieties of leeks to harvest in the fall

They are sown in March, in the vegetable garden but sous tunneland they are transplanted when their thickness is 0.6 cm, about 90 days later.

4 must-have varieties of leeks to harvest in winter

The semis take place outdoors in April then we wait 3 months before transplanting them, that is to say as soon as their thickness reaches 0.6 cm.

Fill the empty spaces in the vegetable garden with baguette leeks

When all the winter leeks have been harvested and the summer leeks have not yet been harvested, many places are vacant. You might as well fill them in so that the vegetable garden fulfills its role perfectly. This requires anticipation. The best solution is to opt for the delayed culture in order to get the baguette leek to be harvested from the month of April until the end of May or the beginning of June. They are so called because they are still small at harvest time. It is therefore not the name of a particular variety.

• Select an early hybrid variety with rapid growth (or several varieties of this type) with very good resistance to cold,
• Prepare as many furrows as necessary, 5 cm deep and 30 cm apart from each other,
• Sow in place, around September 15, very clear to avoid transplanting,
• Pack lightly with the back of the rake,
• Water in rain.

In areas with harsh winters and early cold weather, it is best to sow in the nursery using the same method as above. Of course, in these geographical areas it is essential to choose very hardy varieties of leeks. But seedlings in the nursery require transplanting from the month of November, in place, in soil loosened with a hook and enriched with very mature compost.

Harvest leeks from the garden without killing them

It is necessary to count 5 to 8 months after sowing to harvest leeks, depending on the varieties grown, some can withstand down to -25°C, others only up to -7°C, knowing that there are also non-hardy leeks.

Their harvest is done when it’s not freezing, as needed. She demands the delicacy because it is important not to hurt the barrels. To do this, a spade is used which is introduced into the ground at a reasonable distance from the leek. Then just use it as a lever to lift the earth enough to release the barrel, then grab the vegetable by hand to extract it.

Use and storage of leeks

With its flavor situated between that of onion and asparagus (it is nicknamed poor man’s asparagus), leek is a healthy and succulent vegetable that is usually eaten cooked. Leek fondue, leek pie or quiche, vegetable accompaniment or integrated into the stew, it can also be used to prepare soups appreciated by all. It can also be eaten raw in salads, after being finely minced. As for the baguette leek that is harvested in the spring, it is eaten cooked, with vinaigrette, just lukewarm. A pure delight!

The leek can be consumed all year round. After the harvest, it is kept for a dozen days in the vegetable bin of the fridge. To keep for up to three months, simply blanch it in unsalted water, cool it immediately in ice water, drain it well, then dry it and freeze it in freezer bags.

Can also keep the leeks in gauge when you have a cellar. The method consists of digging a trench then storing the leeks in an upright position, tight against each other and covering them with a good layer of straw.