For a bumper crop of “Leek Chefs White,” improve the growing site by digging in plenty of garden compost or well-rotted manure, ideally in autumn. Leeks are best suited for growing in open ground, but you could also grow several in large, deep containers or raised beds. During March or April, sow “Leek Chefs White” seeds thinly, 1cm (½in) deep, in rows 15cm (6in) apart. If you don’t have space outdoors or only want a few, you can sow in modules indoors, then transplant outdoors later. Sow one seed per module.
To increase the length of the white stem on your “Leek Chefs White,” gently draw up dry soil around the plants in stages as they grow, but try not to let soil fall in between the leaves. Water during long dry spells and weed regularly. Once planted, protect the seedlings from birds and insects by covering with netting or fleece. If desired, feed the plants with high nitrogen feed as soon as the bulbs start to swell and again 5 weeks later.
Traditionally, leeks are sown into a seed bed, away from your main vegetable plot, then the young leeks are transplanted in early summer. This is because sowing them at their final spacings in your main vegetable plot would take up a lot of room early in the growing season, when you could be growing fast-maturing crops such as lettuces. Harvest 1-2 weeks after the leaves begin to turn yellow. Loosen the shallots from the soil with a fork and leave them to dry on the soil surface for 1-2 days in the sun. Once dry, remove the top foliage before storing.
Start harvesting your “Leek Chefs White” in late summer, when they are still quite small, to increase the cropping period. Gently lift them from the soil using a fork. Your “Leek Chefs White” can remain in the ground through the winter until they are needed.