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CAREFREE GOURMET FOOD - TOPSETTING LEEKS

$ 10.56

Availability: 40 in stock
  • Brand: Unbranded
  • Genus: Allium
  • Type: Vegetable Seeds (topsets)
  • Cultivating Difficulty: Very Easy
  • Condition: This years crop. Grown without chemicals.
  • All returns accepted: ReturnsNotAccepted

    Description

    We are selling 2 seed heads, about 60 seeds (bulbils, similar to those found on topsetting onions) for , shipping included. These will probably set some more seeds (bulbils) in 2021 and be ready for digging winter of 2021/22.
    Leeks are an easy way to have gourmet eating in the spring Hungry Gap, when last fall's stored foods are running out, and before any harvest from spring planted crops.  Here in Tennessee our leek patch sends up shoots in the fall, grows all winter and is at peak eating March and April. We slice the long stems for soups, stews, casseroles, and omelets.  The flavor is mild and delicious, similar to onions with a hint of garlic.  The medicinal and nutritional qualities of leeks are similar to those of onions and garlic.
    The pea sized top sets we offer are much bigger than seeds for conventional leeks, and need no coddling to grow.  If rowed out in the garden for maximum growth they may be big enough to eat some next spring, but eventually you will want them in a patch away from tree roots where you can dig the biggest clumps every year and let the others stay until next year.  The plants die down entirely in summer and reappear in the fall.  This year I have started planting bush limas, early cowpeas, and adzuki beans in our patch in mid June, looking for the perfect crop to produce on the same patch of ground in summer.
    "Babbington Leeks" is the best known name, and though they are said to grow well in sandy soil, they do just fine in heavy clay.  We have too much trouble here with onion maggots to keep multiplier onions, but leeks are immune.  In fact, in 15 years we have seen no disease or insect trouble with leeks.
    To prepare, just dig the leeks and peel off the dirty outer skin.  Slice off the bottom of the plant and replant it if you wish.  Cut off the green leaves on top, as the long white shank is the most edible part.  The tops could be simmered to flavor soup stock, or be fed to livestock.  Goats will avidly eat the plants, if you want to start a medicinal patch for your livestock.