Thanks everyone for the leeks info. James' analogy with the peppers makes sense. I may try them next year. Sage, I've never had or tried miso, never seen it in the stores either. I scout the international sections pretty well, too. From what I read, buttery, salty, sounds like I would like it. So, if I start them from seed, and being in a short day area, when should I start them?
Sage Austin | Eureka! Design wrote:
Bev, Leeks are good cut lengthwise and broiled with carrots and a little miso sauce. I also cut them up to put into soups. But I don't use them raw like green onions. They don't taste the same to me. They are supposed to be for areas with longer day length, but I've had good luck with them in the past, growing them from seed. This year none of my seed came up, guess it was too old. Since I harvest the entire plant I don't think they are perennial, maybe someone else has had more experience with them.--Sage
EarthNSky wrote:
Lynn Wigglesworth wrote:
I've got flats of Ailsa Craig and Walla Walla onions and Leeks started.
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