Leeks

Ah, leeks. They sit atop your favorite dishes, imparting a bright flavor to the soup or stew, their mild onion and garlic flavor just a little bit sweeter. Bursting with vitamins and minerals, it’s no surprise that leeks have been beloved since at least the days of ancient Rome. But why do they taste so good? Where do they come from? And how do they end up on our dinner tables? Read on to find out.

Leek Basics

Leeks (Allium porrum) are part of the Allium family, which also includes onions, garlic, and shallots. Some leeks can look like scallions and others like small onions, but most are about 8-10 inches (20 cm) long with a firm, white bulb-like base and curved leaves that range in color from light green to dark green, with a hint of pale blue at the base.

How Leeks Are Grown

Leek farmers harvest the crop twice a year, usually in late spring and fall. The first step in growing a leek is to plant it in the ground. Working with a small shovel, the farmer tills the soil and makes a deep planting trench about six inches (15 cm) deep. After the trench is made, the farmer places the seedling or “muck” into the trench and covers it with soil.

Once planted, the leek will take several weeks to mature. During this time, the farmer will tend to the leeks, which includes weeding, pouring water and adding fertilizer. After the leek has grown to the proper size—about 2-3 inches (5-7 cm)—the farmer can begin harvesting it.

Harvesting Leeks

To harvest a leek, the farmer first needs to loosen the soil around the vegetable. This is generally done with a hoe or similar tool. The farmer then grabs the stem of the leek and gently pulls it from the soil. It’s important to be gentle, as leeks can easily be damaged during harvest. Once the leek is pulled, the farmer trims away any excess roots or dirt and brushes off the remaining soil.

Sorting and Packaging

Once harvested, the leeks need to be sorted and packaged for transport. On the farm, this is done in two stages. First, the leeks are sorted by size and quality. Any leeks that are too damaged to be sold are set aside and used in onsite composting or animal feed. The remaining leeks are then closely inspected and sorted into categories based on weight and size. The leeks are then recorded in a log before being packaged into open-air cardboard boxes or sacks with breathable liners.

At this stage, the leek is ready to be transported from the farm to its final destination—either to other locations for further packaging (e.g. washing and prep for retail) or straight to grocery stores, restaurants and other buyers.

From Farm to Factory

Once the leeks have been packaged on the farm, they’re ready to be transported to their final destination. Depending on the country and region the leeks are harvested in, the specific methods used to transport leeks may vary. In some cases, leeks are transported by truck, while in others they may be sent via air or rail.

Once the leeks have arrived at their final destination (which might be a grocery store, a cannery, a fresh produce distributor, or a processing plant/packing shed), they need to be prepared for sale. At this stage, the leeks are washed, trimmed and sorted according to size and quality. The leeks are then graded to make sure each is of the same quality and size, and the leeks that don’t meet the standard are discarded.

Packaging Options

Once the leeks have been processed and graded, they’re ready to be packaged and sold. This is usually done in two ways. For leeks that are to be sold fresh, they’re usually packaged in plastic bags or small paper boxes. For leeks that are being canned or frozen, they’re usually placed in jars or plastic bags.

Leeks on Your Plate

Once the leeks have been purchased, either fresh or canned/frozen, they’re ready to be prepared and served. Depending on the desired dish, the leeks can be cooked via baking, sautéing, boiling, roasting or steaming. When leeks are served in soups or stews, they remain in the broth after cooking to retain the flavor, while with salads and side dishes, they’re usually cut into thin strips and enjoyed with some additional seasoning.

Conclusion

Leeks have been around in one form or another for many centuries, and they remain a beloved staple of Mediterranean, French, and Asian cuisine. The process from farm to plate involves careful weeding, harvesting, sorting, washing, grading and packaging—all of which must be done with care to ensure the vegetable is of top quality when it arrives in stores and restaurants. Now you know how the leek gets from the farmer to your dinner plate! Enjoy.