American Flag Leek (also known as Giant Musselburgh) is a classic heirloom variety prized for its tall, thick white stems and mild, sweet onion-like flavor. Unlike regular onions, leeks do not form bulbs, but instead grow long tender stalks that are perfect for soups, stews, and roasting. This cool-season crop is easy to grow, cold hardy, and provides a reliable harvest for home gardeners. Seeds are Non-GMO and open-pollinated, ideal for kitchen gardens and backyard plots.
How to Plant
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When: Start indoors 8–10 weeks before the last spring frost, or sow directly outdoors in early spring or late summer for fall harvest.
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Soil & Sun: Fertile, well-drained soil rich in organic matter; full sun.
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Depth: ¼ inch.
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Spacing: Sow seeds thinly, then thin to 6 inches apart; rows 12–18 inches apart.
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Water: Keep soil evenly moist, water deeply during dry periods.
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Fertilizer: Feed with compost or balanced fertilizer during growth.
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Days to maturity: 110–130 days.
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Harvest: Pull when stems are 1 inch thick or desired size. Mound soil around stems to keep them long and white.
Cooking Tips
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Soups & Stews: Classic base for potato-leek soup or vegetable broth.
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Roasting: Slice and roast with olive oil for a sweet, caramelized flavor.
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Sautéing: Cook gently with butter and herbs as a side dish.