Gadenin日本語Get the appHarvest by size, not by date
A leek is ready whenever it is big enough to be worth eating. There is no moment when the whole row ripens at once, which is exactly why leeks are so useful: they hold in the ground and can be pulled a few at a time over a long period. Small leeks are tender and mild, larger ones give more white stem per plant, and both are good.
In practice, early cultivars are ready from late summer and through autumn, while late, winter-hardy cultivars are left to stand through winter and lifted as needed until spring. Planting both types, or simply planting some leeks early and some later, spreads the harvest across many months.
| Type | Typical harvest | Notes |
|---|---|---|
| Early (summer or autumn) leeks | Late summer to late autumn | Long, slender stems; less cold tolerant |
| Late (winter) leeks | Late autumn through winter into early spring | Shorter, thicker stems; very hardy |
| Baby leeks | Whenever they reach finger thickness | Sown and grown closely, pulled young |
How to lift leeks without snapping them
Leeks have a mass of roots and a long buried stem, so pulling them straight up by the leaves often breaks them off. Loosen the soil first. This matters even more in winter, when the ground is heavy and wet.
- Loosen alongside the row Push a garden fork into the soil a few inches from the stem and lever it back gently to loosen the roots.
- Ease the leek out Hold the stem low down, not by the leaves, and lift it while the fork is still holding the soil loose.
- Trim in the garden Cut off the roots and shorten the tough upper leaves outside, so the soil and debris stay in the bed and not in the kitchen.
Leaving the root plate in the ground and composting the trimmed leaves keeps soil and any disease debris on site. If you have had white rot, do not move that soil or debris to other beds.
Leaving leeks in the ground over winter
Leeks are among the hardiest vegetables in the garden, and late cultivars are bred to stand through hard frost. In much of the UK and in milder parts of the US, they can simply be left in place and pulled as needed all winter. Where the ground freezes solid for long periods, the leeks themselves may survive but you will not be able to dig them out. A thick mulch of straw or leaves over the row helps keep the soil workable, or you can lift a supply before the deep freeze and store them.
As days lengthen and temperatures rise in spring, overwintered leeks start to send up a flower stalk. The stem turns hard and woody once a flower stalk forms inside it, so lift the remaining leeks before that happens.
Storing and cleaning leeks
Freshly lifted leeks keep for a week or two in the refrigerator, unwashed and loosely wrapped. For longer storage in cold climates, lifted leeks can be heeled in, which means set upright in a trench of soil or a box of damp sand in a cool shed or cellar, where they stay fresh for weeks. Sliced leeks also freeze well for cooking.
Even well-blanched leeks can hold some soil between the layers. Slit the stem lengthwise through the green part and rinse under running water, fanning the layers open, before cooking.