10 Types of Leeks and Their Origin

Leeks botanically classified as (Allium ampeloprasum var. porrum) and sometimes Allium porrum are vegetables belonging to the Allium genus, which also the onion, garlic, shallot, scallion, chives, and Chinese onion. Leeks usually have a mild, onion-like flavor.

They are biennial plants (requiring two growing seasons) but are usually grown and harvested as an annual. Leeks have a long cylindrical stalk composed of overlapping layers of leaves, with a white base and dark green tops. They are cultivated for both their edible stems and leaves.

Leeks are a rich source of vitamins B6 and K, as well as iron, manganese and dietary fiber. Leeks are high in the nutrient folate. Leeks can be used in a variety of dishes, including soups, stews, casseroles, and as a flavoring ingredient in sauces and dressings. They can be cooked whole, sliced, or chopped. Generally, Leeks are often used as a substitute for onions in recipes where a milder flavor is desired.

Leeks can be grown in the same regions where onions can be grown. They prefer well-draining soil with plenty of organic matter. Prepare the soil by loosening it to a depth of about 8-10 inches and incorporate compost or aged manure to improve fertility and soil structure.

Leeks can be started from seeds indoors or sown directly into the garden. Plant seeds indoors about 10-12 weeks before the last expected frost date in your area. Transplant seedlings into the garden when they are about the thickness of a pencil and have at least 4-6 leaves. Space them about 6 inches apart in rows spaced 12-18 inches apart.

There are basically two main varieties of leeks: early season leeks and late season leeks. Early season leeks about mature between 50 to 100 days after planting whereas Late season leeks mature about 120 to 180 days after germination, depending on the variety. Leeks can be harvested at any size, but they are usually ready for harvest when they reach a diameter of about 1-2 inches.

Leeks are cool-season vegetables and perform best in USDA hardiness zones 3-9. They can tolerate light frosts and even some freezing temperatures, but prolonged exposure to temperatures below 20°F (-6°C) can damage the plants. In warmer climates, leeks can be grown as a winter crop, while in colder regions, they are typically planted in early spring for a summer or fall harvest.

Leeks and Their Characteristics

King Richard

King Richard leeks have long, slender stems with a uniform thickness. The stems are white, with minimal bulbing at the base, and they have dark green, upright leaves. This is an early maturing variety. They are quick to reach harvestable size. They can be harvested when they reach a desired size, around 2 inches in diameter. They grow best in full sun but can tolerate partial shade, especially in warmer climates.

Tadorna

Tadorna leeks have long, thick stems with a uniform thickness. The stems are usually white at the base, gradually transitioning to light green and then dark green at the top. The leaves are upright and dark green in color. They relatively mature early in the season. They are tolerant of cool weather and can withstand light frosts.

Titan

Titan leeks, also known as Titan Giant leeks, produce thick, sturdy stems that can reach diameters of 3 inches or more and lengths of up to 12 inches. These leeks are prized for their rich, sweet flavor, which becomes even more pronounced as the leeks mature. They have a longer growing season compared to some other varieties, requiring approximately 120-150 days from planting to harvest.

Giant Musselburgh

Giant Musselburgh leek, also known simply as Musselburgh leek, is a heritage variety known for its large size, robust flavor and cold-hardiness. They produce thick, succulent stems that can reach diameters of 2 inches or more and lengths of up to 15 inches. Originating from Scotland, where winters can be harsh, these leeks are well-suited to cooler climates and can tolerate frost and even light snow. They are late season variety, requiring approximately 120-150 days from planting to harvest.

American flag leek

Commonly referred to as Wild leeks or broadleaf wild leek have long, thick stems with a white base that gradually transitions to light green and then dark green at the top. The stems are straight and cylindrical, with overlapping layers of leaves. The leaves are flat and strap-like, and the whole plant can reach heights of up to 2 feet or more. They have a mild, sweet flavor that is similar to onions but less pungent. The stems are tender and succulent.

Autumn Giant

Autumn Giant leeks are usually large in size. They produce thick, sturdy stems that can reach diameters of 2 inches or more and lengths of up to 15 inches. The large stems offer a satisfying crunch and a mild onion-like taste. This is a late season leek requiring approximately 120-150 days from planting to harvest. In many places they are ready for harvest in late autumn or early winter.

Elephant garlic

Elephant garlic (Allium ampeloprasum var. ampeloprasum) is not a true garlic but rather a type of leek, often referred to as a “garlic leek” or “giant garlic leek.” It belongs to the same species as leeks and is closely related to both leeks and garlic. Unlike traditional garlic, which forms separate cloves, elephant garlic produces large bulbs similar to those of garlic but with fewer, larger cloves. The flavor of elephant garlic is much milder and sweeter compared to traditional garlic. It is often used in cooking as a substitute for garlic and can be roasted, sautéed, or used raw in salads and other dishes.

Hannibal leeks or baby leeks

Hannibal leeks also referred to as baby leeks do not form bulbs or produce cloves like their Allium cousins, rather they simply develop a sleek edible cylindric stem. They closely resemble Spring Onions. Baby leeks are crisp when raw, developing a melting quality when cooked. Baby leeks are entirely edible, including the roots. They are a great salad or pizza ingredient, can be carmelized when sautéed with olive oil or butter and added to potato dishes and pastas. They are often available in specialty markets, farmer’s markets, and some grocery stores, especially during the spring and early summer when they are in season.

Varna

Varna leeks also referred to as Bulgarian leeks have long, cylindrical stems with a white base that gradually transitions to light green and then dark green at the top. The leaves are upright and dark green in color. These leeks are known for their uniform size and consistent appearance. They thrive in full sun but can tolerate partial shade, especially in warmer climates. They are usually quick to reach harvestable size in about 65 days.

French leeks

French leeks have their origins in France. They are actually different from common leeks in both appearance and flavor. The French leek is sleek with snowy white flesh against green throughout its shank. The green leaves are usually fibrous and less edible raw. Young French leeks can be about a 15 cm in length while mature leeks can reach up to 30 cm while still maintaining their slim figure. These leeks are meant to be picked young, but those that mature still demonstrate superior flavor.