The leek is a member of the onion family, but unlike the onion, it does not form a bulb. The thick, fleshy stalk is about the same diameter at the base and resembles a large green onion without a bulb. Leaves are flattened like those of garlic.
Leeks are light feeders which means it is easy to give them too much fertilizer. Sprinkle a little bit of granular fertilizer during soil prep and then when planting seeds or seedlings another light sprinkle of organic granular fertilizer; and that is it for the whole season.
Sunken spots on leaves; later, a purplish mold develops over spots - Downy Mildew, A Fungal Disease
Plant grows slowly; turn yellow; wilt, die - Onion Maggot
onion maggots burrow into and destroy the lower part of the leak stem near the bulb. These white maggots are about 1/3 inch long and legless. See controlling onion maggots.
White streaks, blotches on leaves; tips distorted, plants wilt, wither, brown, die -
If the foliage of your leeks becomes bleached or silvery and withers, suspect thrips. These insects are only 1/25 inch long and so are recognized by the dark fecal pellets
they produce and the damage they create. See controlling onion thrips.
Harvest leeks after they are an inch or more in diameter, anytime from October until April. Keep them in the soil until you are ready to cook them.
Leeks keep for several weeks if maintained at temperatures near 35oF. and a relative humidity near 90 percent.
Soups and Stews
Braised, Steamed, Boiled, Glazed
To use the leek, trim the ends, slice lengthwise, and wash thoroughly under running water. Leeks are excellent in stews, soups, and with stir-fry vegetables.