(aka Lyon) English historic variety that first appeared in American catalogs at the end of the 1880s. Very hardy 36" tall plants with thick, solid, pure-white base. Even with its large size, the stalk retains its tenderness and mild flavor.
- 110-135 days from transplant
- ±10,600 seeds/oz
- Stalks grow to 36 inches
- Base is pure-white
- Mild flavor and tender
This variety works for:
- Fresh eating
Leeks are most often sliced thinly before being served. Sautéing leeks in butter and then cooking with potatoes in vegetable broth results in either potato-leek soup or vichyssoise, a chilled variant first made popular at the Ritz-Carlton in the early 20th century.
You can also substitute leeks for garlic or onions in recipes, but take care to chop them finely as their leaves possess fibers that can ball up while chewing.
Instructions - Sow seeds indoors ¼" deep and space 1" in all directions. Transplant as soon as soil can be worked in spring. Hill or mound soil around stems several times to blanch as leeks grow.
- Start Indoors: 4-6 weeks before last frost
- Germination: 5-7 Days
- Plant Outdoors: 6” Apart
- Rows Apart: 12-24"
Ratings & Reviews
Kept well after maturing in the garden
I started these leeks indoors and transplanted them. I harvested them very, very late and they were still tender, not woody. My potato leek soup was delicious. They did not grow to be very thick for me, so just plant more.