Leek Plants

Onion / Shallot / Leek / Potato Planting Guide
Onion / Shallot / Leek / Potato Receiving Guide

Leek Transplants are shipped dormant. Do not be alarmed if they appear dry upon arrival. Dry roots and dry, slightly yellowing plant tips are normal. The leek plant can live off of its bulb for approximately three weeks. Leeks can be planted 4-6 weeks before the last average frost date for your area. Avoid fungal issues with your transplants by unboxing immediately and providing adequate ventilation. They can be planted according to your climate, not day length like onion plants. The best temperature for growth and production is 55°- 75°F

Leek Plants

Receiving Care

• Remove transplants from their box immediately upon receipt.
• Un bunch plants and spread them out so that each plant has adequate air flow.
• Store in a cool, dry, well-ventilated area until they can be planted.
• Planting as soon as possible is ideal, but plants can store for up to three weeks in ideal conditions.
• DO NOT put transplants in soil or water before planting.

Soil Preparation
Leeks are best grown in direct sunlight in well-drained soil that is rich in nutrients.

Planting
Take the handle of a hoe and poke holes 6 to 8 inches deep where each plant will go; then place the seedlings, one to each hole, so the youngest leaf protrudes just above the soil surface. Turn on the sprinkler. This will settle the soil in the hole around the roots at the bottom and provide automatic blanching for the lower part of the stem. Plant leeks in holes 4-6 inches deep, 4-6 inches apart, in rows 6 to 12 inches apart. As your leeks grow, throw dirt up on the shaft to keep it nice and white (blanching).

Fertilizing, Watering and Weeding
Follow same guidelines as Onions

Harvest and Storage
Leeks can be harvested at any time, but because they are so hardy, are usually left in place until needed. Leeks need to be stored near 32°F and at “high humidity.” Cool them upon digging. Pack them in plastic bags to prevent their drying out. Leeks can keep this way for two to three months. They can be stored frozen, and for maximum flavor, cooked without thawing.