Perennial leek (Allium ampeloprasum 'Holmense') in P9 pot

Perennial leek is a strong, hardy leek variety that originates from the wild and is known for its robust growth and full flavor. The thick, elongated stems and leaves are edible and add a mild, sweet onion flavor to soups, stews, and stir-fries. Perennial leek grows best in nutritious, well-draining soil in a sunny spot and can remain in the same place for several years as a green manure or by harvesting occasionally. The plant also attracts pollinators during flowering and is a valuable addition to the vegetable garden.

In the summer, the above-ground part of the plant dies back and new bulbs form around the original bulb (= mother bulb). In early August, dig up these small bulbs and replant them directly in a row, just as you would with regular leeks (one bulb every 15 cm). You can eat the excess bulbs; they have a mild flavor reminiscent of a mix of leek, spring onion, and garlic.

After planting, new leek plants will grow shortly thereafter. You can harvest these before or just after winter. Always leave enough plants to form new bulbs for the next season.

Applications

• Kitchen: soups, stews, stir-fries, and salads
• Ground cover: robust evergreen plant
• Biodiversity: flowering leeks attract pollinators

Important!
These are hardy but not evergreen plants. In winter, the above-ground parts die back and the plant enters dormancy. When you receive the plant, it may sometimes look like you have received an empty pot/dead plant. This is perfectly normal: the plant is still alive and is safe underground in the pot. Give it a spot in your garden and it will sprout again in the spring from the underground parts.