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Digital Subscriptions > Kitchen Garden Magazine > November 2017 > The MIGHTY LEEK


This month Rob Smith sings the praises of that allotment stalwart, the leek, and shares his favourite heritage varieties

The humble leek can be a mighty thing. It helps to flavour any number of winter soups and casseroles and it makes a spectacular pressed leek terrine. Milder than other allium relatives, such as onions and garlic, leeks can have a more refined flavour, yet still hold their own against more pungent cousins.

Leeks have always been a big thing in my family – my granddad grew loads of them and I remember as a child trying to dig leeks out of the frozen ground, only for my grandma to turn them into the most delightful soups.


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About Kitchen Garden Magazine

This month: - Win garden goodies - Great giveaways worth over £1412 - Wiggle Wonders - how worms can boost your harvest - Free parsnip and pepper seeds + claim free currant duo - Pick of the crops - 12 must-grow treats from rasberries to leeks - New season new seeds - latest news on varieties from 2018 - Dare to be different with winter melons & medlars - Plant your own beauty products - 3-pages garlic growing guide - Copositing kit tried & tested - Delicious seasonal recipes