Leeks

Common name: Leek

Botanical name: Allium ampeloprasum porrum

What it is: An edible onion relative with upright, strappy leaves and fat, white bases that are milder than onions.

Size: 15 to 18 inches tall, space 4 to 6 inches apart

Where to use: Massed in a vegetable garden or interplanted with assorted other veggies. Leeks work especially well as a veggie-garden edging plant.

Why I like it: Leeks are one of the easiest edibles to grow. They’re in the onion family, so right off the bat, the rodents and deer aren’t interested. I’ve also never had any problems with bugs or disease. Just plant, water, harvest and eat.

I always start my leeks from seed inside in late January, then plant the skinny little buggers into the garden in early April. They’ll take frost. They don’t get bitter in heat like onions sometimes do, and you can harvest them over a long period… no need to worry about hitting a narrow two-day harvest window.

I hand my pulled leeks off to my lovely wife to make me chicken and leek pies (delicious hot with a little gravy) or chicken and leek soup.

Growing this crop also lets you use the following line on visitors: “Would you like to take a leek in my garden?”