Photo/Illustration: Danielle Sherry
A few years ago, when I was living in Scotland, I often wandered the quaint streets of Musselburgh, a village of Edinburgh. I especially admired a stone cottage with a pretty border of leafy blue leeks lining the paving stones from the street to the front door. But in every back garden I glimpsed, leeks were growing. Between hills of potatoes, in circles around tomatoes, and tucked among salad greens were leeks, leeks, leeks.
Imagine my joy when, seed shopping for my own tiny garden, I saw a packet of ‘Musselburgh’ leek seeds. I planted them that year and have been saving seeds for this succulent variety ever since. I brought those seeds across the Atlantic with me, only to discover the variety is available here. Some catalogs in this country call it ‘Giant Musselburgh’—and with good reason.
In this country, we pay about a dollar apiece for leeks at the grocery store, but it’s easy to grow your own for far less money. Using methods I’ve developed over the years, I enjoy an ample supply of leeks from late summer through spring.