If you’re looking to grow something new in your garden this year that will reward you with a delicious, long-lasting harvest, consider planting shallots and leeks! These flavorful alliums are not only easy to grow but also incredibly versatile in the kitchen, making them a fantastic addition to your fall and winter cooking.
I’ve been growing shallots and leeks for years, and my favorite varieties are American Flag leeks and Creme Brulee shallots. The leeks are sturdy, reliable, and packed with flavor, while the shallots add a sweet, nuanced depth to any dish where you’d normally use onions. In fact, I am still cooking with the shallots I harvested last fall! There is something so special about creating meals in the dead of winter and the early days of spring from the harvest of last summer—it brings a sense of connection to the seasons and the work we put into our gardens.
Starting Seeds for Strong Plants
Both shallots and leeks require a bit of time to establish before they’re ready for the garden, so starting them indoors is essential. Their seeds need warmth and consistent moisture to germinate well. Here’s how to give them the best start:
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Use a high-quality seed-starting mix – A well-draining, nutrient-rich mix will help your seeds get off to a healthy start.
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Provide plenty of light – A sunny south-facing window is great, but if that’s not an option, a grow light will ensure the young seedlings get the light they need.
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Keep them warm – A seedling warming mat can improve germination rates, helping your seeds sprout strong and early.
Once your seedlings have grown to about 5-7 inches tall, they’ll be ready to transition to the garden.
Preparing the Garden Beds
Leeks and shallots are heavy feeders, meaning they thrive in soil rich in nutrients. Before planting, prepare your garden beds by working in plenty of compost or well-rotted manure. This will provide the nutrients needed for strong, healthy plants that will produce abundantly.
When transplanting, space your young plants properly to give them room to grow. Leeks benefit from being planted in trenches so you can slowly mound soil around their bases as they grow—this encourages long, tender white stems. Shallots, on the other hand, are typically planted in clusters, where each bulb will multiply over the season.
Growing and Harvesting
With regular watering and occasional feeding, your shallots and leeks will steadily grow throughout the season. By late summer, they’ll be ready to harvest:
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Leeks can be pulled once they reach about 1 inch in diameter. They store well in the fridge or root cellar and develop a mild, sweet flavor when cooked.
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Shallots are ready when their tops start to dry and flop over. Cure them in a warm, dry place for a few weeks before storing them for long-term use.
Cooking with Your Harvest
Once harvested, these alliums will elevate your cooking all season long! Here are a few ideas to enjoy them:
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Potato Leek Soup – A creamy and comforting classic.
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Caramelized Shallot and Goat Cheese Tart – A delicious, savory treat.
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Braised Leeks with Butter and Herbs – A simple yet flavorful side dish.
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French Shallot Vinaigrette – A tangy, elegant dressing perfect for salads.
Leeks and shallots are a joy to grow and even more enjoyable to cook with. By giving them a strong start indoors, feeding them well, and tending to them throughout the season, you’ll be rewarded with a bountiful harvest that will bring warmth and flavor to your kitchen well into the cooler months. Why not give them a try this year? Your fall and winter meals will thank you!
