Giant Musselburgh Leek is a classic Scottish heirloom valued for cold hardiness, substantial stalks and a mild, sweet onion-like flavor. Its sturdy blue-green leaves rise above tender white shanks, making it a useful cool-season crop for soups, braises and gratins. The current variety information lists stalks approximately 2 to 3 inches in diameter and 9 to 15 inches long, with maturity around 130 days; actual size and timing depend on growing conditions. Each packet contains 500 non-GMO heirloom seeds.

Germination Rate: 94%. Test Date: 5/26. TLM.

Why Choose Giant Musselburgh Leek?

• Cold-Hardy Growth: Tolerates frost and cool weather, helping extend harvests when local conditions permit.
• Substantial White Shanks: Produces thick stalks for generous kitchen harvests; gradual blanching helps develop the tender white portion.
• Mild, Sweet Flavor: Adds gentle onion-like depth to soups, braises, gratins and savory tarts.
• Scottish Heirloom: A traditional variety associated with Musselburgh, Scotland, and generations of kitchen gardening.
• Open-Pollinated: 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. Light shade is possible, but full sun supports strong growth.
• Soil: Plant in fertile, well-drained soil with a pH of 6.0–7.0. Incorporate finished compost before planting.
• Starting Seeds: Start indoors 10–12 weeks before transplanting. Sow ¼ inch deep and maintain even moisture.
• Transplanting: Harden off seedlings and time outdoor planting to local conditions. Protect young transplants from severe freezes.
• Blanching: Plant in holes or trenches, then gradually draw loose soil around the lower stalks as they grow. Keep soil out of the leaf junctions.
• Spacing: Space plants about 6 inches apart in rows 12–15 inches apart.
• Watering: Keep soil consistently moist, not waterlogged. Water gently at the base and mulch to conserve moisture.
• Fertilizing: Feed during active growth according to soil-test results and fertilizer label directions.
• Support and Weeding: Staking is generally unnecessary. Weed gently to avoid damaging shallow roots.
• Harvesting: Allow approximately 130 days to maturity, adjusting for conditions. Harvest at a useful size, starting around ¾ to 1 inch in diameter. Loosen soil with a garden fork before lifting. Winter harvest depends on climate and protection.

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 grit. Use tender white and light-green portions for most dishes.
• Leek and Potato Soup: Simmer sliced leeks with potatoes and broth, then blend and finish with cream if desired.
• Braised Leeks: Halve lengthwise and cook gently in butter and broth until tender.
• Cock-a-Leekie: Use harvested leeks in traditional Scottish chicken and leek soup.
• Gratin: Bake softened leeks with a creamy sauce and cheese until golden.
• Quiche and Tarts: Fold cooked leeks into savory egg fillings.
• Stocks: Add thoroughly washed dark-green tops to simmering stock, then strain them out before serving.

Order Giant Musselburgh Leek Seeds Today

Plant your 500-seed packet for mild, sweet leeks and comforting garden-to-table meals.

Nutritional Information

Existing harvested-leek reference estimates, not a variety-specific analysis or nutrition for planting seeds. Per approximately 89 grams raw harvested leek:

• Calories: 54
• Total Fat: 0.3 grams
• Sodium: 18 milligrams
• Total Carbohydrate: 12.6 grams
• Dietary Fiber: 1.6 grams
• Total Sugars: 3.5 grams
• Protein: 1.3 grams
• Vitamin K: 42 micrograms (35% Daily Value)
• Vitamin C: 11 milligrams (12% Daily Value)
• Folate: 28 micrograms (7% Daily Value)
• Iron: 6% Daily Value

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

Important Disclosures

• Seed Treatment: The current listing identifies these as treated seeds, not certified organic. Follow the packet's treatment and handling instructions. Planting seeds are not for food, feed or oil; keep away from children and pets.
• Variety Disclaimer: Stalk size, flavor, yield and maturity vary with climate, soil, spacing and care.
• Seed Storage: Store in a cool, dry location away from sunlight. Leek seed viability declines with age; use fresh seed for best results.
• Planting Zones: Grow as a cool-season vegetable, generally harvested in its first season. Leeks are biennial for seed production, not reliably hardy perennials in every zone. Follow local frost dates; overwintering success depends on climate and protection.

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

Creamy Giant Musselburgh Leek Gratin

Harvested Giant Musselburgh leeks become a tender, creamy side dish with a golden cheese and breadcrumb topping. This recipe uses harvested vegetables, never planting seeds.

Serves: 4 as a side. Prep: 15 minutes. Cook: About 40 minutes.

Ingredients

• 4 cups washed, sliced harvested Giant Musselburgh leeks, white and light-green parts only
• 2 tablespoons butter, plus a little for the baking dish
• 1 garlic clove, minced
• ½ cup vegetable broth
• ¾ cup heavy cream
• 1 teaspoon Dijon mustard
• ½ teaspoon dried thyme
• ¾ cup grated Gruyère or sharp cheddar cheese
• ⅓ cup plain breadcrumbs
• 1 tablespoon olive oil
• Salt and freshly ground black pepper, to taste

Directions

1. Heat the oven to 375°F. Butter a 1½-quart baking dish. Trim the leeks, split lengthwise, rinse between every layer to remove grit, then cut into ½-inch slices.
2. Melt butter in a wide skillet over medium-low heat. Add leeks and cook for 8–10 minutes, stirring, until softened. Add garlic and cook for 1 minute.
3. Add broth, cover and simmer for 5–8 minutes until the leeks are tender. Uncover and cook off most of the remaining liquid.
4. Stir in cream, mustard and thyme. Simmer gently for 2 minutes, then season to taste.
5. Transfer to the baking dish. Scatter cheese over the top. Mix breadcrumbs with olive oil and sprinkle evenly over the cheese.
6. Bake uncovered for 20–25 minutes, until bubbling with a golden topping. Rest for 5 minutes before serving.

Options: Use gluten-free breadcrumbs if needed. Add a small pinch of nutmeg to the cream sauce for a warm flavor.

Storage: Refrigerate leftovers within 2 hours in a covered shallow container. Use within 3–4 days and reheat to 165°F.

Growing a Doomsday Garden by David Schulze