•American grown seeds
American Flag Leek is a classic leek and the predominant choice for home gardeners. A close relative of both onion and garlic, leeks are most commonly used in soups and stews, but can also be used effectively in salads. Considered an "overwintering" variety, American Flag Leeks were bred to endure cold Northeastern winters.
Leeks are great boiled, fried, baked, and steamed. Also go well in soups, stews, and stir fries. The baby leeks after thinning are great in salads.
Leeks are a good source of vitamins A, C and K (important for helping your blood to clot). They also contain minerals such as iron (which is important for red blood cells) and manganese (involved in the regulation of brain and nerve function) and are a good source of dietary fibre.
Start leeks indoors 2-3 months before the last frost of spring sowing them 1/4" deep in flats at 60-70°. When they reach a height of 2", transplant the seedlings into separate pots. Transplant them in rich soil and full sun about a week after the last frost when they are roughly 6-12" tall. Dig holes 1-2 feet apart and deep enough so that the plant only emerges several inches out of the soil. Water the seedlings and fill the hole with loose dirt. Does amazing well with celery, onions and carrots as companion plants. As leeks mature, most gardeners blanch the stalks by mounding up dirt or mulch around them. This technique gives the leeks improved flavor and also allows them to grow well past the first frost of fall. Keep soil evenly moist and apply compost or organic material once a month since leeks thrive in very rich soil. Harvest the leeks as soon as they reach a desirable size for eating.
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