American Flag Leek is an heirloom variety with tender white shanks and a mild, sweet onion-like flavor. Grow your own leeks for comforting soups, savory braises and creamy gratins. These cold-tolerant plants suit cool-season gardens and can overwinter where winters are mild. Each packet contains 500 non-GMO, heirloom seeds.

Germination Rate: 85%. Test Date: 4/26. WILL.

Why Choose American Flag Leek?

• Tender White Shanks: Blanch the lower stalks as plants grow to develop the pale, tender portion prized in the kitchen.
• Mild, Sweet Flavor: Adds gentle onion-like flavor to soups, stews and side dishes without overwhelming other ingredients.
• Cold-Tolerant: Useful for extending cool-season harvests, with overwintering possible in mild climates.
• Heirloom and Open-Pollinated: A traditional variety suitable for seed saving with proper isolation and a second growing season for flowering.
• Non-GMO: A choice for gardeners seeking non-GMO vegetable seeds.

Planting Tips for Success

• Sunlight: Choose full sun, ideally at least 6 hours daily.
• Soil: Plant in fertile, well-drained soil with a pH of 6.0–7.0. Incorporate compost before planting.
• Starting Seeds: Start indoors 10–12 weeks before your last expected frost for a spring planting. Keep the growing medium moist and around 70–75°F.
• Transplanting: Harden off seedlings before planting outdoors. Established seedlings tolerate cool weather, but protect young transplants from severe freezes.
• Spacing: Space plants about 6 inches apart in rows 12–18 inches apart.
• Blanching: Gradually draw loose soil around the lower stems as they grow, keeping soil out of the leaf junctions.
• Watering: Maintain consistent moisture without waterlogging. Mulch to conserve moisture and reduce weeds.
• Fertilizing: Feed during active growth according to soil-test results and fertilizer label directions. Leeks benefit from steady nutrient availability.
• Support and Care: Staking is generally unnecessary. Weed gently to avoid disturbing shallow roots.
• Harvesting: Harvest when shanks reach a useful size, around ¾ inch in diameter or larger. Loosen soil with a garden fork rather than pulling forcefully.

Why Choose David's Garden Seeds®?

• Veteran-Owned: Supplying premium seeds since 2009.
• GO TEXAN Certified: Supporting local agriculture and communities.
• Integrity Pledge: David's Garden Seeds has taken the Seed Integrity Pledge.
• Vegetable Seed License: David's Garden Seeds has been granted a Vegetable Seed License for the State of Texas.

Cooking Methods

• Prepare Thoroughly: Split harvested leeks lengthwise and rinse between the layers to remove trapped soil. Use the tender white and light-green portions.
• Leek and Potato Soup: Sauté sliced leeks in butter, then simmer with potatoes and broth for a comforting soup.
• Braised Leeks: Halve lengthwise and cook gently with butter and broth or white wine until tender.
• Gratins: Bake softened leeks with cream and cheese for a rich side dish.
• Sautéed: Cook sliced leeks in olive oil or butter as a topping or vegetable side.
• Quiche and Tarts: Add cooked leeks to savory egg fillings for a mild allium flavor.

Order American Flag Leek Seeds Today

Plant your 500-seed packet and enjoy fresh, homegrown leeks in your cool-season garden.

Nutritional Information

Existing harvested-leek reference values, not a variety-specific analysis or nutrition for planting seeds. Per 1 cup (89 grams) raw leeks, white and light-green parts:

• Calories: 54
• Total Fat: 0.3 grams (0% Daily Value)
• Sodium: 18 milligrams (1% Daily Value)
• Total Carbohydrate: 12.6 grams (5% Daily Value)
• Dietary Fiber: 1.6 grams (6% Daily Value)
• Total Sugars: 3.4 grams
• Protein: 1.3 grams
• Vitamin K: 42 micrograms (35% Daily Value)
• Vitamin C: 11 milligrams (12% Daily Value)
• Folate: 57 micrograms (14% Daily Value)
• Manganese: 0.4 milligrams (17% Daily Value)

Percent Daily Value is based on a 2,000-calorie diet. Values are estimates for harvested leeks and vary with growing conditions and preparation.

Important Disclosures

• Variety Disclaimer: Stalk size and harvest timing vary with soil, climate, spacing and growing conditions.
• Seed Storage: Store seeds in a cool, dry location away from direct sunlight. Germination declines with age and storage conditions.
• Planting Zones: Suitable for cool-season cultivation across a range of USDA zones. Time sowing to your local frost dates; mild-winter areas may support overwintering.

Grow something beautiful. Grow something delicious. Grow with David's Garden Seeds®.

Creamy American Flag Leek and Potato Soup

Turn your harvested American Flag leeks into a comforting soup with tender potatoes and a creamy finish. This recipe uses harvested vegetables, not planting seeds.

Serves: 4. Prep: 15 minutes. Cook: About 30 minutes.

Ingredients

• 3 medium harvested American Flag leeks, white and light-green parts only, about 3 cups sliced
• 2 tablespoons butter or olive oil
• 2 garlic cloves, minced
• 1 pound potatoes, peeled and cut into ½-inch cubes
• 4 cups vegetable or chicken broth
• ½ teaspoon dried thyme
• ½ cup heavy cream, or unsweetened plant-based cream
• Salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley, optional

Directions

1. Trim roots and tough dark-green leaves from the leeks. Split lengthwise, rinse carefully between the layers to remove grit, and slice thinly. Reserve a few clean slices for a garnish if desired.
2. Heat butter or oil in a large saucepan over medium-low heat. Add leeks and cook for 8–10 minutes, stirring, until soft without browning. Add garlic and cook for 1 minute.
3. Add potatoes, broth and thyme. Bring to a gentle boil, reduce heat and simmer for 15–20 minutes, until potatoes are fork-tender.
4. For a creamy texture, blend part or all of the soup with an immersion blender. If using a countertop blender, cool the soup slightly and follow the manufacturer's hot-liquid instructions, blending in small batches.
5. Stir in cream and warm gently for 2–3 minutes. Season with salt and pepper. If using reserved leek slices, sauté them until tender before garnishing.
6. Ladle into bowls and finish with parsley and cooked leek slices. Serve with crusty bread.

Options: Leave some potato pieces intact for a chunky soup. Use olive oil, vegetable broth and plant-based cream for a dairy-free version.

Storage: Refrigerate leftovers in shallow, covered containers within 2 hours and use within 3–4 days. Reheat leftovers to 165°F. If freezing, omit the cream until reheating for the smoothest texture.

Growing a Doomsday Garden by David Schulze