 | The leek we're all familiar with that you can readily buy in the shops is an annual plant, meaning that new seeds need to be grown every year to grow new leeks. But did you know that leeks have a perennial cousin? The perennial leek is a variant of allium ampeloprasum - the other being elephant garlic. I didn't know about it either, until I happened upon a market stall on the south coast, about 2 years ago, where someone was selling a few tiny leeks in a pot. So I bought the pot and took them back, and now, a few seasons on, it's taking off! From that tiny punnet, we now have a whole bed of them! What's more - they're delicious! |
These leeks are perennial because of their habit of multiplying from the base, so that little 'baby' leeks grow around each 'mother leek'. If you delicately harvest the larger leeks, you can replant the little ones so they can in turn grow and multiply. The leeks themselves aren't as big as the leeks you get in the shops - they're about the width of your finger, but taste pretty much identical to shop-bought leeks.
 My picked leeks in the bed where I have lots of them growing. Can't wait until some more are big enough to harvest! |  Close up of the two leeks I picked - note the larger bulb at the base than annual leeks. |
Here in Canberra I've noticed that they have a flush of growth in spring as the weather warms up, and again in autumn after rains. They grow throughout winter, albeit more slowly - they're fine with frost. This year, during the really hot dry weather we had in February, my leeks disappeared entirely, but now the cooler weather and rain have arrived they have started vigorously sending up new shoots. I just harvested a couple to put in a mixed vegetable soup I made for my lunch today - pretty yummy:
 Chopped mixed vegetables for my soup with the chopped leeks in the foreground (I like to use a lot of the leaf too as it's tasty) |  And the resulting soup which was rather tasty! |
So, why all the fuss in permaculture with perennial plants I hear you ask? The great thing about perennials is that you only have to plant them once, rather than every year as with annuals, meaning they're less work in the long run. Perennial vegetables can be grown together in the same part of your garden along with fruit and nut trees, berry bushes, flowers and herbs because you're not disturbing the soil around the roots of your established plants as you would have to with annual plantings. Instead, you can have a fabulous riotous mix of edible species all growing together and - if you design right and select the right plant for the right spot - your plant mix can even benefit each plant in the area, such as by protecting from pests or enabling better pollination for your fruits.
Perennial leeks, being a bulb, will grow well near and under your deciduous fruit and nut trees. During the hottest part of summer they are shaded by the trees, while during winter and spring, when the leeks are in their growing phase, the sun can reach them as the trees will have lost their leaves. A great example of the symbiotic relationships between plants - bulbs are better for your trees too as they provide a barrier against grasses which more aggressively compete for nutrients with trees.
If you're interested in growing something a little different, I now have enough stock of these little champions to offer a few for sale. Contact me if you'd like to start your own little colony of these lovely plants.
Oh - and the soup? If you're interested, here's my recipe for the soup pictured above. The quantities are only rough, and will probably do one person for about 3 lunches:
About 1 litre of stock (we had pork roast the other day, so had boiled up the bone from that)
2 perennial leeks (or 1 onion, or 1 shop bought leek), chopped
2 cloves garlic, chopped
2-3 sticks of celery, chopped
2 carrots, chopped
A smallish section of pumpkin, chopped
Put everything into the stock, add some chili (if you like) and salt to taste. Simmer for about 20 minutes and serve with crusty bread and butter. Some chopped fresh herbs (parsley, coriander or basil) can be added for extra zing when you serve. Enjoy!
Perennial leeks, being a bulb, will grow well near and under your deciduous fruit and nut trees. During the hottest part of summer they are shaded by the trees, while during winter and spring, when the leeks are in their growing phase, the sun can reach them as the trees will have lost their leaves. A great example of the symbiotic relationships between plants - bulbs are better for your trees too as they provide a barrier against grasses which more aggressively compete for nutrients with trees.
If you're interested in growing something a little different, I now have enough stock of these little champions to offer a few for sale. Contact me if you'd like to start your own little colony of these lovely plants.
Oh - and the soup? If you're interested, here's my recipe for the soup pictured above. The quantities are only rough, and will probably do one person for about 3 lunches:
About 1 litre of stock (we had pork roast the other day, so had boiled up the bone from that)
2 perennial leeks (or 1 onion, or 1 shop bought leek), chopped
2 cloves garlic, chopped
2-3 sticks of celery, chopped
2 carrots, chopped
A smallish section of pumpkin, chopped
Put everything into the stock, add some chili (if you like) and salt to taste. Simmer for about 20 minutes and serve with crusty bread and butter. Some chopped fresh herbs (parsley, coriander or basil) can be added for extra zing when you serve. Enjoy!
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