Healthy soil and sustainable growing

[Pego Rice <firekeeper38@yahoo.com>]

Well

 

I grow Chinese Leeks which are a cut and come again crop, however I suspect this gardener does seed saving and so has developed the habit of julienning their regular "for seed" Leek's green tops (across the grain) for cooking instead of blanching for tender rootstocks (and prolly the writer didn't know what they were looking at so they didn't notice the blanching sets for what they were, by the seeding sets, or didn't "Get" how they were being handled differently.

 

GardenWeb on permanent Leek beds, does include a mention of CaCA growing; http://forums.gardenweb.com/forums/load/allium/msg0112100512397.html

I hope this is clearer than mud ;)

 

Yours Pego

Could this person mean Top setting onions?  I have walkers and we cut them
down below the ground, taking a good amount of the white and green part and
use it..The root does regrow..

Harvey Ussery <harvey@them...>wrote:

> >
> > Leeks. . .are cut down to the white part, then left two to three weeks to
> produce a second crop. Afterwards roots are left in the soil where they
> regenerate making seed for the following year.
>
> Do these sentences mean anything at all to anyone else? I've never seen
> a single reference to eating leek *tops* but eating the tops is the only
> thing that would make the above make sense.