There are many types of onions, including leeks and scallions that can be planted early Mid-February to Mid-March. The starts come in bundles. Separate them and plant the starts one half to one inch deep and three to six inches apart. The white part of the bulb should be in the ground just far enough that the plant doesn’t fall over. Do not plant more than one start in each hole. Mulch immediately with straw or leaves and add more mulch as they grow bigger. The more mulch, the less they have to be watered and the longer they will last in the ground in the fall.
Leeks
Leeks are milder than onions and contain less sugar. Leeks can be harvested at any size. If you plant them closer than 6 inches, harvest every other plant when their diameter is between the size of a dime and a nickel and leave the rest to get bigger. They’re full size when their diameter is between the size of a quarter and a half dollar. Loosen the soil underneath the leeks with a garden fork or hand trowel and gently twist and pull them out of the ground one at a time.
Leeks do not store like onions, so harvest them as you need them. They’ll last 7 to 10 days in the refrigerator. Wrap them in a moist paper towel to preserve freshness. Do not put them in a sealed plastic bag or they will get slimy.
To prepare, rinse them well, including between the leaves because dirt can get stuck in there. Slice the entire leek lengthwise and then cut into quarter to half inch sections. You can eat both the white stem and the green tops. The layers will fall apart when cooking. They don’t caramelize like onions, so just add them to your dish with your other veggies. They can be eaten raw if they are tender. Pinch with a fingernail and if it indents easily you can chop and add it to a salad raw.
