To complement their aromatic and savory flavor, leeks have a rich history dating back to Egyptian and Roman times. Leeks, a close relative of onions and garlic (Alliums), are originally from central Asia and made their way to North America. Flavor-wise, they are sweeter than a typical onion and perfect for fall and winter cuisines!

 seasons:

October–December & April–May

 grow: 

Leeks, sometimes known as ramps, have two growing seasons: early spring and fall. Leeks grow best with consistent moisture, full sun, and in deep and sandy loams (aka soil that contains sand, silt, and clay). This is why washing your leeks is so important.

 at the market: 

Keep an eye out for leeks with bright green leaves and a strong base. The Jersey Fresh website (findjerseyfresh.com) recommends you “Choose firm, crisp stalks with as much white and light green regions as possible. Avoid leeks with yellow or withered tops.”

 wash: 

Leeks hold a lot of grit and dirt within their leaves, so it’s important to thoroughly wash them prior to use. Do not wash the leeks until you’re ready to use them; washing too soon can lead to early spoiling.

 store: 

Store leeks in the refrigerator until you’re ready to use them.

 cook: 

Leeks are very versatile. When preparing them, the white and light green parts of the stem are edible, but feel free to use the dark green top for flavoring stock.

120-150
# of days it takes to grow leeks

Lēac
The name leek developed from the Old English word lēac, from which the modern English name for garlic also derives.

Allium ampeloprasum
(PORRUM GROUP)

The type of leeks “which are very popular biennial plants primarily grown in the U.S. in vegetable gardens as annuals”

10° Farenheit

The winter temperature leeks are able to withstand