SCOTCH FLAG LEEK (Allium ampeloprasum v. porrum) is an old Scottish heirloom that dates to at least the early 1800s. (Also known as Giant Musselburgh, Broad London and American Flag). These are the leeks of Nana's Kitchen Garden which self-sow bountiful volunteers every summer. Plants are generous, flavor is mild and good. Keeps for a long time in the garden (depending on your weather) before going to seed. Is extremely cold-hardy. Here in North Carolina they withstand extremely wicked swings of temperatures year-round and in June begin to set their beautiful pink seed heads on long 5'+ tall stalks. What a joy to have a perpetual leek bed! 80-150 days from transplant. 50 seeds.
GROWING LEEKS: Some leek varieties can be direct sown in the fall and overwintered. But most are more successful if you start your leeks indoors 8-10 weeks before the last frost, planting together in one container and separating only after hardening off. (Do not thin). Then remove them en masse from their container and separate by gently pulling the mass apart. Prepare the soil with plenty of rich compost. Use a dibbler or pencil to create holes in the soil and insert one leek per hole. The portion of the leek that is in the soil is the part that will be blanched so hill them up when you weed. They can be crowded, but it will affect their size. For thicker leeks, space them out a little bit. Keep regularly watered and weeded. Leeks can be harvested for a long period of time, through the winter if the ground isn't too hard and right into the following spring.