Giant Leek rewards patient gardeners with thick, tender stalks and a mild, sweet onion flavor. This cold-hardy heirloom produces white stems approximately 2 to 3 inches in diameter and 9 to 15 inches long, with medium-dark green foliage. With rich soil, consistent moisture and gradual hilling, it matures in approximately 130 days. Imagine harvesting fresh leeks for a warm pot of soup or a savory roasted side dish. Each packet contains 500 treated, non-GMO heirloom seeds.

Germination Rate: 85%. Test Date: 9/25. WILL.

Why Choose Giant Leek?

• Substantial Stalks: Produces thick white shanks approximately 2 to 3 inches in diameter and 9 to 15 inches long under suitable conditions.
• Cold-Hardy: Tolerates frost and cool weather, helping extend the harvest season where conditions permit.
• Mild, Sweet Flavor: Brings a gentle onion-like flavor to soups, braises, roasts and other garden-to-table meals.
• Heirloom and Open-Pollinated: A traditional variety suitable for seed saving with proper isolation and a second season for flowering.
• Treated Seed: This packet contains treated planting seeds. Follow the packet's treatment and handling instructions.
• Non-GMO: A vegetable seed choice for gardeners seeking non-GMO varieties.

Planting Tips for Success

• Starting Indoors: Sow about ¼ inch deep, 10 to 12 weeks before the last expected frost. Keep the seed-starting medium evenly moist.
• Transplanting: Harden off seedlings before planting outdoors. Time planting to local weather and protect young plants from severe freezes.
• Sunlight: Choose full sun, with 6 to 8 hours of direct light daily.
• Soil: Use fertile, well-drained soil amended with finished compost. Avoid waterlogged planting sites.
• Spacing: Space plants about 6 inches apart in rows at least 12 inches apart. Trenches can help develop the blanched white stalk.
• Watering: Maintain consistent moisture, adjusting irrigation to rainfall and soil conditions. Mulch to conserve water and suppress weeds.
• Fertilizing: Feed during active growth according to soil-test results and fertilizer label directions.
• Hilling: Gradually draw loose soil around the lower stems as they grow, keeping soil out of the leaf junctions.
• Support and Weeding: Staking is generally unnecessary. Weed gently to avoid disturbing shallow roots.
• Harvesting: Allow approximately 130 days to maturity, adjusting for conditions. Loosen the soil with a garden fork before lifting. Harvest before severe freezes unless your local conditions support overwintering.

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 Harvested Leeks: Split lengthwise and rinse between the layers to remove grit. Use the tender white and light-green portions.
• Soup: Add sliced leeks to potato leek soup, broths and chowders for mild onion flavor.
• Braised: Halve and simmer gently in stock or butter until tender.
• Roasted: Coat harvested leeks with olive oil and roast until tender with lightly caramelized edges.
• Sautéed: Cook sliced leeks in butter or oil as a base for pasta, risotto, quiche or eggs.
• Grilled: Halve lengthwise, brush with oil and grill until the layers soften.

Order Giant Leek Seeds Today

Grow substantial, cold-hardy leeks with mild flavor for soups, roasts and garden-fresh meals.

Nutritional Information

Existing harvested-leek reference estimates, not a variety-specific analysis. Applies to harvested produce, not planting seeds. Per 1 cup (89 grams) chopped raw leek:

• 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: 3.5 grams
• Protein: 1.3 grams
• Vitamin K: 42% Daily Value
• Vitamin A: 30% Daily Value
• Vitamin C: 14% Daily Value
• Folate: 14% Daily Value
• Manganese: 21% Daily Value

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

Important Disclosures

• Treated Seed Safety: Seeds are for planting only, not for food, feed or oil. Keep away from children and pets and follow all packet treatment, handling and disposal instructions. The treatment ingredient is not specified in this listing.
• Variety Disclaimer: Stalk size, yield, flavor and maturity vary with climate, soil, spacing, watering, care and harvest timing.
• Seed Storage: Store unused seeds in a cool, dry place away from heat, moisture and direct sunlight. Seal opened packets for best viability.
• Planting Zones: Giant Leek is a cool-season crop. Follow local frost dates and seasonal conditions when planning sowing and harvest.

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

Lemon-Thyme Butter-Braised Giant Leeks

A simple garden-to-table side dish that highlights the mild sweetness of harvested Giant leeks. Use harvested vegetables, never the treated planting seeds.

Serves: 4 as a side. Prep: 15 minutes. Cook: 30–40 minutes.

Ingredients

• 2 large harvested Giant leeks, about 1½ pounds before trimming
• 2 tablespoons butter
• 1 tablespoon olive oil
• ¾ cup vegetable broth, plus more as needed
• 2 sprigs fresh thyme or ½ teaspoon dried thyme
• 1 tablespoon fresh lemon juice
• ½ teaspoon finely grated lemon zest
• Salt and black pepper, to taste
• Chopped parsley, optional

Directions

1. Trim roots and tough dark-green tops. Cut white and light-green portions into 4-inch lengths, then halve lengthwise. Rinse thoroughly between layers to remove grit and pat dry.
2. Heat butter and oil in a wide skillet over medium heat. Arrange leeks cut-side down, working in batches if needed. Cook for 4–5 minutes until lightly golden.
3. Turn carefully. Add broth and thyme, bring to a gentle simmer and cover. Cook over low heat for 25–35 minutes, until a knife slides easily through the thickest part. Add a little broth if the pan gets dry.
4. Uncover and simmer briefly to reduce excess liquid. Add lemon juice and zest, then season with salt and pepper.
5. Transfer gently to a serving dish, spoon the pan juices over the leeks and finish with parsley if desired.

Options: For a dairy-free version, replace butter with additional olive oil. Extra-thick leeks may be quartered lengthwise and may need a longer braise.

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