Botanical Name: Allium porrum
How to grow it:
The problem with “normal” bienniel leek varieties is the long time to harvest – usually 6 months or more. In the tropics/subtropics this is further complicated by the fact that the wet season can either damage or completely destroy your crop.
If you face either of these problems, try multiplier leeks. You’ll be unlikely to grow them to the same size as you see in the supermarket, but they are very tasty, and if you can get used to the smaller size, you can have leeks just about all year round – they do get ratty or even die down in the hottest months
As far as I can tell, multiplier leeks will grow in any climate & any soil type. They are super hardy and generally super-productive. The only job to attend to is to pull them up and separate them every few months so they can grow to a decent size. If you don’t you’ll still get tons of leeks they’ll just be smaller.
As leeks are one of my favorite vegetables, I have them dotted all over my garden. I’m happy eating them once they’re about 10mm in thickness, but they are better when they reach 20+mm.
Vitamins A, B, & C, calcium, potassium, phosphorpus, Iron, silica & protein – virtually the same properties as all plants in the onion family.
Using it in the kitchen:
Use them the same as you would for normal leeks – in curries, soups and casseroles, but due to the fact they’re tender & mild, they’ll also go well in omelletes & stir fries – just cook them a little bit.
Multipliers Leeks are an excellent survival food as you get all the benefits of the onion family, stems are available all year round and the plant is virtually unkillable!.