Organic Perpetual Leek - Allium ampeloprasum

Allium ampeloprasum produces small boles that are particularly tasty. This hardy perennial can remain in place for several years in the vegetable garden, making it ideal for permaculture. The leaves are consumed cooked, in the same way as other varieties of leeks. Plant from March to October for a harvest from September to May.

Allium ampeloprasum belongs to the large Amaryllidaceae family. It is the ancestor of the leek usually cultivated in vegetable gardens. It forms a compact clump, growing over time to a height of 60 to 80cm (24 to 32in). Its green leaves are sheathed, forming small shoots. It is hardy perennial (-25°C (-13°F)) that establishes itself in the vegetable garden for several years. It enters dormancy in summer and loses its foliage, which will reappear in autumn. 

The small shoots have a tasty flavour that is appreciated in cooking. The leaves can be cooked and prepared like other varieties of leeks: in stir-fries, gratins, soups, stews, quiches, with cream or even in vinaigrette.

Harvesting: harvest as needed from September to May. Cut the leaves 2cm (1in) above the ground. Remove any soil that may have been pushed up for hilling, if necessary. The leaves regrow quite quickly, ensuring successive harvests on the same plant. In the first year, harvest moderately in spring to help the plant establish.

Storage: the leaves should be consumed quickly after harvest.

Gardener's Tip: plant it next to carrots. Do not grow it next to legumes (beans, peas, fava beans) in the same family.