Scientific Name: Allium ampeloprasum Leek Cultivar Group

Common Name: Leek 'Autumn Giant'

Family: Amaryllidaceae

Origin

Wild leeks have a native range that stretches from Southern Europe to Western Asia.  Although the exact origin of this heirloom Autumn giant leek variety is unknown it's traditionally grown in parts of Western Europe.

Culinary Uses

Leeks are a surprisingly versatile vegetable.  This heirloom Autumn giant leek variety produces a large, straight stem with very little bulbing at the base and a tuft of mid-green leaves above.  The stems are somewhat fibrous so should be sliced thin, they can then be boiled to soften for use in soups and stews or used in stir-fries to maintain their crispness.  Finely sliced leek can also be added raw to salads.   The green leek leaves can also be eaten but have a strong flavour, they are often added whole as a seasoning when cooking stocks.  The unopened flower stalks of leeks are called scapes and can be eaten raw or stir-fried briefly.  Leek scapes are sweet but have a garlic-like kick and a texture similar to asparagus.  Harvested leeks will keep for several weeks in the refrigerator or for several months in the freezer but are best when left in the ground until needed. 

Growing Tips

Autumn giant leeks grow best in a full sun or lightly shaded position.  Leeks grow best in fertile, free-draining soil rich in organic matter.  If your soil is sandy, heavy with clay or lacking in organic matter you can improve it by placing down a layer of compost or well-rotted manure prior to planting leeks.  Leeks can be heavy feeders so top dress around them with a nitrogen-rich organic fertiliser such as blood and bone several times throughout their growing season.  Alternatively you may wish to apply worm juice, compost tea or an organic liquid fertiliser every few weeks to maintain constant growth.   If you wish to grow leeks that have a pale, blanched stem you should hill soil around them as they grow.  While you don't strictly have to hill soil around your leeks their flavour will be stronger if you don't, though some people prefer a stronger flavoured leek.  Be sure to harvest leeks before they go to seed or the core of the stem will be soft and spongy.  Water leek plants regularly, if they are water stressed they won't produce high-quality stems.  Mulch around leek plants to help hold onto soil moisture.

When to Sow

In cold and mountainous regions of Australia sow Autumn giant leek seeds from mid Spring to mid Autumn.  In temperate regions of Australia sow Autumn giant leek seeds from early Spring to mid Autumn.  In subtropical regions of Australia sow Autumn giant leek seeds from early Autumn to early Spring.

How to Sow

Sow Autumn giant leek seeds 1cm deep spacing plantings about 25cm apart.  Leek seeds can be multi-sown to maximise use of garden space.  To multi-sow leeks plant 4 or 5 seeds per punnet cell allowing them to germinate and grow as a clump without thinning.  As the leeks grow larger once planted, as long as the soil is not compacted, they will push each other apart and not over-compete too much for space or nutrients.  The individual leeks may be smaller but the overall harvest will be greater.  When planting out multi-sown leek starts plant them deeply, because some of their stem will remain buried as they grow this will reduce the amount of soil you'll have to hill around them later and help to keep them upright.

Germination Time

Autumn giant leek seeds germinate quickly and consistently with seedlings emerging 7 to 11 days after sowing.

Time to Harvest

Autumn giant leeks take 13 to 15 weeks to produce leeks that are big enough to harvest.  Leeks can be harvested once they reach a couple of centimetres in diameter.  The crop can be gradually thinned by picking the largest leeks first and leaving the smaller ones to continue growing, this will to prolong the harvest over several months.