Leek ‘Musselburgh’ is extremely hardy and one of the most useful types of leek, being one that can be picked over winter from Dec to April when there is little else in the vegetable garden…a very hardy leek.
With medium-dark green tops and large, tender, white stalks which have a mild flavor; it is a very dependable performer that has been around for many years. Superb eaten fresh, grilled, sautéed, and added to soups and stews. Leeks are cold tolerant and can be left in the garden into fall for an extended harvest.
Leeks most likely originated in the Mediterranean region, where they have been cultivated for over 3,000 years. Jewish tradition has included this member of the onion family since their nation's historic sojourn in Egypt. Greek and Roman cultures also record uses for the leek, and Nero himself ate vast quantities of it with the belief that it would benefit his voice quality. Leeks were later brought to the British Isles by Phoenician traders, where they came to be the national symbol of Wales. This vegetable is not as well known as its close relative, the onion, but chefs and gardeners alike appreciate the leek for its sweeter, more subtle flavor.
~ planting ~
When to sow outside: 2 to 4 weeks before average last frost for late summer harvest, late spring for fall harvest, and in mild winter climates late summer for the following spring harvest.
When to start inside: RECOMMENDED. 8 to 10 weeks before average last frost. Start leeks indoors 2-3 months before the last frost of spring, sowing them 1/4" deep in a flat. Keep the temperature 60-70 degrees F. When they reach a height of 2", transplant the seedlings to separate pots.
Transplant them to the garden in rich soil and full sun, about a week after the last spring frost; the plants will be 6-12" tall. Dig holes 1-2' apart and deep enough so that the plant only emerges several inches from the soil; water the seedlings and fill the hole with loose dirt. For companion planting benefits, plant leeks with celery, onions, or carrots.
~ growing ~
Keep the leek bed moist in dry weather and hoe regularly to keep the weeds down. There is no need to feed the leek plants. But if you want to be sure of a good crop you can feed with weak liquid manure and a small dressing of nitrate of soda.
After the holes the leeks were planted in have filled up, push some soil up to the stems with the hoe. This will make sure you will have a good length of white (blanched) stem. Do this earthing up gradually over a period of three weeks because if done too much to soon, the leek plants may rot. Mulch will help to retain moisture over summer.
~ harvesting ~
Harvest leeks when tops are 8" - 12" tall, shanks are about 1" in diameter, and the base is not yet bulbous. Use a garden fork to gently loosen soil, then pull them up by hand. Leeks tolerate cold temperatures as low as 25°F, and can be harvested even after a few light frosts.
~ storage ~
They will keep in your refrigerator for at least a month, but the quality will not be as good as when freshly harvested. The variety and packaging will affect the storage life. And digging the plant up doesn't stop it's growth - it will continue to grow (very slowly) for months even under refrigeration, but this growth reduces the quality of the stems.
~ seed saving ~
Giant musselburg leeks need to overwinter before producing seed. In warmer locations, simply apply a thick layer of mulch and remove it in the early spring. In areas with very cold winters, dig up the plants and cut off half the stem; store them at 32-40 degrees F in 80-90 percent humidity until spring, when they can be replanted. Allow the plants to flower and go to seed. Remove the seed heads when the visible seeds turn black. Spread the heads out in a dry place with good ventilation, and let them dry for several weeks. Thresh out the Allium Porrum seeds and store them in a cool, dry place for up to 2 years.
