When To Harvest Leeks

Leeks are one of the most versatile vegetables. They’re great in soups and stews or simply sautéed with butter and garlic. But when is it the right time to harvest leeks?

Leeks can be harvested before they reach maturity, but they’re best when they’re allowed to grow until they’re at least 6 inches tall. When harvesting leeks, choose only those that are smooth and straight; avoid ones with many leaves or those that have holes or blemishes.

When Is The Best Month To Harvest Leeks?

You might be wondering, “When is the best month to harvest leeks?” Well, the answer depends on where you live.

In general, leeks are harvested in the fall and winter months. In other words, if your climate is one that receives cold winters (for example, anywhere in Canada), then you should harvest your leeks between October and March.

If your climate doesn’t get cold enough for frost to kill off any pests that might affect your crop (for example, southern California), then you can safely harvest your crops anytime throughout the year without worrying about damaging them by freezing temperatures or pests eating away at their roots.

Along with harvesting seasonality comes another important factor: whether or not you want sweet or woody tips on each bulb! Leek bulbs have two types of parts: ‘tops’ (which include leaves) and ‘bottoms’ (which include a root).

In general terms — those who prefer the sweetest flavor will opt for harvesting during late summer through early fall when plants are growing most vigorously; conversely, those who prefer more mature flavors from their crops tend toward late winter through early spring when plants aren’t growing quite as fast due to cooler temps outside.

How Long Can Leeks Stay In The Ground?

Leeks can be left in the ground until the first frost, but they’ll taste better if you harvest them sooner. In most cases, though, leeks are ready to harvest when their tops start to brown.

If you pull up a plant and find that it’s been hollowed out by voles (small rodents), then your leek is past its prime—there’s nothing left to eat!

Can You Harvest Leeks Too Early?

While you can harvest leeks before they are fully mature, it’s important to know that doing so will affect the taste of the vegetable. If you harvest leeks too early, those green leaves won’t have had time to develop their full flavor yet.

In general, leeks are ready for harvesting when they’re between 2 and 4 inches tall—but make sure to check them regularly because they’ll peak at different times depending on your climate!

How to Harvest Leeks

To get the most flavor out of your leeks, you’ll need to cut off the green leaves and store them separately from the white bulb. Then wash them well before using them in any recipe.

Here’s how to harvest leeks:

1. Cut off the dark green tops (leaves) from each leek at soil level with a sharp knife or garden shears. Don’t leave any green part on the white part of the leek, since that can cause it to rot more quickly after harvesting.

2. Slice off the roots with a sharp knife or garden shears, leaving about 2 inches of root attached to each leek bulb.

3. Place your leeks in a large bowl or bucket filled with cold water and let them soak for 15 minutes so that any dirt can settle to the bottom of the bowl before washing them off with cold water again.

Storing Leeks After Harvesting

Leeks are best stored in a plastic bag in the refrigerator, where they will keep for five to seven days. If you need to store leeks longer than that, put them in the freezer. They will last up to nine months frozen.

To freeze leeks, wash them thoroughly, trim off the root end, and cut off any dark green tops or wilted leaves. Then blanch them for two minutes in boiling water, drain and plunge them into ice water to cool quickly. Drain again, pat dry, and pack into freezer bags or containers with as little air as possible. Freeze until solid before using


Now that you know how to harvest leeks, it’s time to try it out! You can eat them fresh or preserve them for later use. They are great in soups, stews, and other dishes that call for onion or garlic.