#today leek number
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maniculum · 7 months ago
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Bread for a Wit-Sick Man
When recording the podcast today, we read a bit from the Old English Leechbook, as we often do. And today we read a remedy for a "wit sick man" that suggested (in addition to other things) feeding him "hallowed bread and cheese and garlic and cropleek". I thought that sounded pretty good, so after recording I decided to pop by the grocery store and give my complete lack of cooking skill a try. (No hallowing involved.)
I will now record my experience.
Step One
Purchase the following with an eye to your budget:
sliced french bread (store brand)
three green onions ("cropleek" is a pretty broad term, and since I could find neither leeks nor shallots, I figured this was close enough; there are three of them because they come in bundles of three.)
one bulb of garlic
wedge of brie (half-price because it expires tomorrow)
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Step Two
Slice all three onions and the whole bulb of garlic because you don't cook that much and you don't trust yourself to use this stuff up later if you don't use it all now.
Step Three
Decide this dish would probably be better warm and preheat the oven to 400F because that seems like a reasonable (and round) number. Get a baking sheet. Spread brie on slices of bread until there's no room on the baking sheet for more.
Step Four
Look at the eight slices of bread on your baking sheet, realizing how small your only baking sheet is. Put way too much onion and garlic on each slice in a doomed attempt to use it all.
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Step Five
Half-remember something about how restaurant food is supposedly better because they put ridiculous amounts of butter on everything. Maybe this will save you. Consider that you should have added the butter before the leeks & garlic. Shrug and put a slice of butter on top of each bread-slice anyway, balancing it on the leeks.
Step Six
Realize everything is going to fall off of these slices as soon as you pick them up, and cover them in an excessive quantity of shredded cheese in the hopes that the cheese, when melted, will glue everything down like on a pizza.
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Step Seven
Vacillate between cooking for 10 minutes and 15 minutes because you have no idea what reasonable cooking times are but it doesn't seem like it should take a hugely long time to warm the bread and melt the cheese. Decide to split the difference with 12 minutes.
Step Eight
Post on Tumblr while your creation cooks and then subsequently cools.
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british-rail · 4 months ago
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Hey so fun fact: The North Staffordshire Railway had 4 locos running with the number 1 at once
a New L class 0-6-2T (photo is of surviving sister loco No. 2)
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A strange looking railmotor
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A 2-6-4T 2 ft 6 in NG loco on the Leek and Manifold Valley Light Railway (also the only named loco on this list, E. R. Calthrop)
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And a small 0-4-0 Battery electric loco (only loco on this list that survives today)
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writingdungeon-inactive · 8 months ago
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Dear Diary
Evelyn and George, I love them so much.
ANGST! GET YOUR ANGST HERE!
POV Evelyn’s Diary - shes 19/20 RN - WILL HAVE TIME SKIPS - None of this is cannon beside pop pop blowing up - BTW George still blows himself up oop - Imagine getting snips of her Diary not the whole book - Im not sorry for how I end this - fight me
I did make a kinda sequel right here featuring Alex a lot more angst over here "The Past Reborn"
"Happy ends"
Today is Spring, 8, 1965.
While working in the clinic today, a miner came in, but he wasn't like the other miners. He almost dropped his cap taking it off while trying to introduce himself. His name is George, and he came in for an injury on his hand. The rope he was holding had slipped from his grip, causing a severe rope burn across his palm.
He apologized for tracking coal dust into the clinic, which no miner has ever apologized for before. I don't think their mothers explained how hard it is to get coal dust out of the bed sheets, but it's my job, so I shouldn't complain much. I just hope George will be okay. I told him he should inform his foreman that it's doctor's orders he not work until his hand heals completely.
Today is Spring, 12, 1965
The doctor was out of town today, having a call outside of town. The clinic ran as usual, although I had to tell some people to return tomorrow to see the doctor. Despite a few cases, today was a good day. Mr. George came back, and his hand has healed phenomenally. It still has a bit more healing to do, but it doesn't look like it will leave a bad scar.
I must admit, when I was holding his hand and inspecting his burn, I couldn't help but feel light-headed. George is not a bad-looking man, and his smile is so kind, His miner's cap always tosses his brown hair, and his eyes always have a twinkle in them. I’m afraid I’m a horrid nurse, feeling these things for someone in my care.
Today is Spring, 20, 1965.
George came by the clinic today. His hand looked better, but that wasn't the reason he came. He brought me a bundle of tulips, thanking me for all the care I had given him. I'm looking at them in my window right now, and I can't help but smile. He is such a kind man. I can't quite figure out how he knew what flowers I fancy, but does that matter? They are so beautiful.
I am sad, though, because George's hand has healed fully, and now he has no reason to come to the clinic. I should be happy—he's healed, and I did my job—but my heart aches knowing I won't see his smile or his twinkling eyes again. Like I said, I must be a horrid nurse.
Today is Summer, 4, 1965
I saw George again today. I was at the market shopping for dinner when I reached for a leek, and my hand touched his. His laughter is much more boisterous than his voice, which was a pleasant surprise. It's nice discovering things about him—he is like a book I don't want to put down.
He offered to cook me dinner as a proper thank you for helping him. I should have said no, but I said yes. Now, I'm sitting here, terrified to go to his home. I've never had anyone other than my mother cook for me. My heart is fluttering.
Today is Summer, 13, 1965
I have heard the number thirteen is unlucky, but I believe it to be lucky. This evening, I heard a knock at my door. It was George, dressed nicely with his hair neatly fixed. He handed me flowers and asked me out to a gridball game.
What do I wear? I want to impress George. I haven't been on a date before.
The date went so well! George's team won, and he was so happy. We got sorbet afterward to celebrate, and George took my hand in his as we walked. I really do believe the number thirteen is lucky.
Today is Summer, 28, 1965
It has been two weeks of me and George going steady, and it feels like a dream. When George finishes his shift in the mines, he comes to the clinic and walks me home. He is such a gentleman, nothing like the other miners I have met. Tonight was just magical. As George walked me to the door, I could tell something was off. His hands sweat when he is nervous, and I swear they were dripping.
He looked at me, his face as red as a beet, and asked if he could kiss me. His lips are soft and warm. It's embarrassing to admit, but his mouth does taste like cigarettes. Oh, I think I am in love, and I don't know what to do.
Today is Winter, 20, 1965
I can't believe it… George asked me out again today. He took me to the cliff to watch the sunset. He was sweating again and refused to look at me. When I asked him what was wrong, he just caged up further. I thought he was breaking up with me, but then he grabbed me as I got up to leave. His words fumbled over each other, and he almost fell over as he rushed to his knee.
George proposed to me. He told me I was the most beautiful woman he had ever met and that he couldn't stop thinking about me since he burned his hand with that rope. I'm so excited—I'm going to be George's wife soon. I just wish Mother was still with me so she could see this.
Today is Fall, 14, 1970
I can't sleep. George had an accident today at the mines. It was terrible; they had to rush him to the city. The doctor sent me home, saying I was a wreck. I can't stop crying, picturing him covered in blood and bruises on the operating table. Someone said he dropped dynamite.
Please, Yoba, don't take my George. After losing my parents, he's all I have. I can't bear to be alone again. He's my everything—the love of my life. The house feels empty without him. Every corner holds memories of him, and I can't imagine life without him.
Yoba, you've always answered my prayers. Please, I was so alone after Mother and Father passed, please don't take him from me as well.
Today is Spring, 2, 1971
They finally allowed George to come home from the hospital, albeit in a wheelchair. But that doesn't matter to me. What matters is that he's home and on the mend. It's a new chapter for both of us, one filled with challenges and uncertainties. Sometimes, George can be a bit rude, but I can see the fear in his eyes.
I made a promise to stand by him no matter what: for better or worse, in sickness and in health, till death do us part. And I intend to keep that promise. I'll be there for George, caring for him and cherishing our time together, no matter what lies ahead.
Today is Winter, 2, 1976
This is a happy day! Me and George weren't sure I could become pregnant, but I am! We are so excited to see our child. George has been working in the nursery non-stop, making sure he can care for our baby, not allowing that wheelchair to stop him.
I have decided on two names: Clara for a daughter and Coy for a son. I don't care what we have; I know they will be perfect.
Today is Summer, 10, 1977
Clara is perfect. With George's rich brown hair and my green eyes, she's a sight to behold. Despite her small stature, her eyes hold the same glimmer of curiosity as her father's. I know she will cause all kinds of trouble as she grows up just like her father.
As I watch George cradle her with such gentleness, his protective gaze never leaving her, and the tears of love that well up in his eyes as he whispers soothing words to her, I'm reminded once again of how blessed I am to have him by my side. In moments like these, it's crystal clear that I've married the most wonderful man.
Today is Summer, 13, 2000
I knew the number thirteen was lucky. Today, our grandson Alex was born. As I held him in my arms, I couldn't help but notice how much he resembled his mother, right down to the tiny button nose that mirrored hers when she was born. George was worried about Clara, complaining that everyone was here to see just Alex and not his baby girl. He has always been such a good father; he will be the best grandfather as well.
Looking at my family as it has grown, I’ve gone from an empty home after my parents passed, to a husband, a daughter, and now a son-in-law and a beautiful grandson. I love my family dearly and can't wait for the years ahead of us.
Fall, 16, 2004 This page is heavily tear stained
We took Alex for the day taking him to the fair as Clara wanted him to experience it. I can't believe we got lucky enough to have Alex… George's scream echoes in my mind… Did he scream with that pain when he was blown up?
We thought the phone call was Clara telling us that they would be late picking up Alex. The phone call shattered our hopes—it was the Zuzu Highway Patrol delivering the tragic news. Clara and her husband are gone… Victims of a drunk driver on the wrong side of the road. They didn't survive.
But we have Alex…. We have to tell our four-year-old grandson he can't go home anymore… He can't see his Mother or Father ever again
Yoba, why didn't you shield them?
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annaizscribbling · 1 year ago
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In which the farmer is not quite human. Pt 2: Willy
Willy pulled his old wool coat a little closer to his chest. That battered old flannel had seen more years than some of the younger folk in town. They just didn’t make coats like that anymore.  The ocean air was bitingly cold. The fish weren’t really biting today, but he’d stay out until dinner time. He wasn’t the type of man to mix up his routine; even when the fish were being stubborn. The ocean never claimed to be predictable, or even kind. It owed him nothing. Willy simply knew how to withstand the tide.
He doesn’t notice the sound of rhythmic footsteps over the crashing waves. The farmer approaches.
“Ahoy there, Lass,” Willy says gruffly, nodding at her as she walks up.
The farmer smiled at him. She wasn’t much of a talker, that girl. Usually, she just nods or shakes her head, unless she’s really got something to say. Her tanned skin and calloused hands echoed her occupation. Through sheer willpower she managed to jumpstart the local economy through her farming, mining, foraging, and of course her fishing. The farmer was a good fisherman. Well. Fisherwoman, he supposed. She recently got hitched to Robin’s son, the sickly lad. They seemed happy though.
 “It’s late,” Willy says, rebaiting his hook for the umpteenth time, “don’t you farmer have to get up early?”
With another smile, the farmer just shrugged. Young people. Never stop long enough to hear themselves think, Willy supposed. Though perhaps the farmer girl wasn’t quite the same.
Another cold breeze swept over the waters. Willy bit back a shiver.
The farmer did not react to the cold. In fact, she was in a thin knit shirt, not equipped with sleeves, and decorated with a pattern reminiscent of a ribcage. That and a pair of baggy cargo pants. It was hardly winter attire. She didn’t have on so much as a hat or a pair of gloves, yet here she was, fishing beside him.
She threw her line in the water, without even baiting it. She just cast her line. Granted, it was excellent cast, going an impressive number of yards out. But still, it was a plain hook. She wouldn’t catch a damn thing.
“Come on, Lass. No bait?” Willy said with a raised an eyebrow.
The farmer stretched her neck, keeping a careful watch on her line. “Forgot it,” she said simply.
Willy shook his head; he’d taught her better than that. Maybe the cold was getting to her head. She was never going to catch any—
The farmer began to get a sharp pull on her line, carefully, masterfully even, she began reeling in a fish with precision. In less than a minute she held aloft an albacore. A massive one.
Willy stared at her.
“… good catch,” Willy said after a long pause.
She just nodded once, before throwing another baitless hook into the water. Willy just watched her, not exactly paying much attention to his own line anymore. Sure, the farmer was an odd little duck, and he was fond of her, but sometimes …
Sometimes he wasn’t so sure what she was. He can only chalk up so many things to the fact she used to be a city girl. City girls don’t spend six hours digging up clay on the beach for no apparent reason. They don’t fell half a forest in an afternoon, or remain forever untouched by the elements or fatigue. Harvey once told him at Gus’s that occasionally she’ll collapse in the mines, covered in slime and monster blood. She’ll return in the morning more often than not. It’s the only time either of them had ever seen her anything other than wide awake and energized,
Willy snaps out of his thoughts when he sees her rummaging in her bag out of the corner of his eyes. The farmer pulls out an uncovered bowl of soup and a raw leek. She quickly devours both things. Willy doesn’t ask any questions. If there are answers to be given, it isn’t his business.
They fish in silence, with Willy scoring a catch and the farmer catching six more fish of her own.
He’s done asking questions. She’s a great fishing companion. She respects the water. Willy’s leaving it there.
Part one
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crabknight · 2 months ago
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hey sorry for the late ask i got a little lost in the sauce there how do you feel about 16, 19, and 21?
Don't worry about it, I can't fall alseep today rn anyway and I don't wanna sit and think about things I'd rather ignore
16. Mine choco chip feels?
I am an ENORMOUS mint choco chip defender, I fucking love that shit. I'm not gonna argue that it's the best (though it is arguably my favorite) mostly because that goes against my entire stance on what opinions are, which is a whole other debate, but I think it gets too much flak anyway. Tl:dr it does not taste like toothpaste what are people on about
19. Which veggie do I hate
Now, there's two at the top which I really don't like, 1. Is peas, I don't like their taste it really feels wrong on my tongue and their texture just feels like worse edamame beans, but... it could be worse if they're in a dish i get at a restaurant or something they don't totally ruin the dish and I can probably go about my day without it ruining anything. Oh also there was that one time as a child when my dad convinced me peas taste like mint and got me to try one and it didn't and I probably already didn't like peas but it definitly didn't help
The other veggie I don't like is leek, holy shit I don't like leek, leek can't even kiss my ass, I haven't had it a whole lot (thank god) but the few times I have, it's just tasted horrible, and it even has the gall to disguise itself as a noble spring onion, p'tuh i say, p'tuh
21. Number that weirds me out
Idk, never thought about it, but I guess 54, it has no business being divisible my 3, keep that thang in the 2's
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vaya-writes · 2 years ago
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The Wyvern's Bride - Part 3.3
When Adalyn gets sacrificed to the local wyvern, she’s a little annoyed and a lot terrified. Upon meeting the wyvern, she discovers that he’s not particularly interested in eating people, and mostly wants to be left alone. In a plot to save himself from the responsibilities his family keep pushing on him, Slate names Adalyn as his human Envoy, and tasks her with finding him a wife.
4800 words. Cis female human x Cis male wyvern (slow burn, arranged marriage, eventual smut). firefly-graphics did the divider.
Masterlist - Previous
Get excited. A large portion of this is Slate's POV. And by the Gods please don't let me edit this a third time. I'm done. If I left any filler words or random parts bolded for later fixing, no I didn't.
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Slate is gone when Adalyn wakes. She’s sensing a pattern and wonders how he manages to wake and leave before she does, despite her baker instincts to be up before sunrise. 
Not in any rush, Adalyn fortifies herself with a cup of tea out on the balcony, snacking on some old biscuits. She cooks jam on toast over the fire, frowning at the mess cluttering the hearth. She takes a moment to straighten the equipment and jars – she's keen to get cooking, but with Slate’s explicit permission to organise his belongings, part of her is tempted to spend the morning rearranging.  
Still, they’d purchased a week’s worth of groceries yesterday, and she plans to experiment. After she’s fed and dressed, she heads down to the kitchen, lighting the room once she arrives. They’d visited Northpoint, the main trade hub of the valley, and Adalyn had managed to procure some sugar. Slate had smiled at her excitement at seeing the ware, and purchased the merchant’s whole stock.  
She spends half the morning baking, experimenting with recipes that exist only as scraps in her family journal, or as fragments in her memory. The shortcrust biscuits are a little sweet and the pastries don’t keep the shape she wants, but the sweet rolls turn out beautifully, and she makes note of the recipe she’d used. 
When the dining area begins to lighten, Adalyn starts to prepare lunch. She packs a basket, and is off towards the main-way, excited to showcase her food for the day. 
Slate is working on the same passage as last time, and she waits expectantly by the stream bank as he washes off and joins her on the blanket she’d laid out.  
“Potato and leek pottage. Bread of the day. Wine,” she gestures to each in turn. 
He smiles. “You’re an absolute blessing, Adalyn.” 
She blushes and stares at her food. “There’s like three breads of the day, but this one turned out best.” 
Slate lets out an appreciative groan when tears into the loaf and raises it to his nose. “I believe you.” 
They eat in silence for a few minutes, before Adalyn tries to start a conversation.   
“What are you working on today?” 
 Slate grins at the inquiry. “I’ve pretty much dug to the right spot. Now it’s time to start hollowing out a living space.” 
“What do you do with all the stone?” 
He shrugs. “I set it aside. Most of it is good for sculpting. I can use it for furnishing, or steps, or block facades. Though some of it is as good as slag by the time I’m through.” 
Adalyn nods contemplatively. Realises that they’re sitting in a makeshift limestone quarry. She’s musing about the other uses of the stone, wondering if there’s any further use, or if Slate would sell the material when he interrupts. 
“Have you given any thought to what you’ll call your wing?” 
She starts from her thoughts. Raises a brow. “Can’t I just call it my wing? My chambers. My tower?” 
“You can. But where’s the fun? It’ll be big enough to be its own fort, at least.” 
A pang of unease goes through Adalyn. If she were self-reliant in her quarters, wouldn’t that mean less reason to visit Slate and the Tower? 
She shrugs, pushing the feeling down. “From the valley they look like they’re in a row. Sometimes we number them. The Tower is fifth...” 
Slate hits his knee with a fist, excited. “I like the way you think. That’d make your mountain the fourth?” 
“Yes.” 
“We could call it Fourth Spire? Fothspire? Fourth Peak?” 
Adalyn busies herself with her food. Watching the enthusiasm in Slate’s demeanour stings, just a little. “Fourth Spire is fitting.” 
There’s a silence while they eat. Slate shoots Adalyn some careful stares, sensing something amiss. “What are your plans for the day?” 
Adalyn glances to the sky. The sun is high overhead, stretching into the afternoon. “Dunno. Maybe I’ll clean your desk.” She means it as a joke, but considers with some seriousness. 
Slate purses his lips. “If it makes you happy, dearest.” 
She takes pity on him and huffs a laugh. Some of her tension seeps away. “Did you have a system you’d like me to adhere to?” 
He pouts down at his food. “Not presently.” 
“And the books you’ve left out. They’re quite numerous...” 
He fidgets. “I might be referencing some of them.” 
“Even the ones left on the floor?” 
“Well, maybe not those.” 
Adalyn teases him with a smile. “I also meant to inquire about your book-marking system.” 
He meets her eyes, despairing. “... What book-marking system?” 
“The one where you leave books open or close them on a variety of... strange things. Feathers. Receipts. Fabrics. Unidentified plant matter.” 
He shifts. “Well, you know dog earring is terrible for parchment.” 
  “So is staining the pages with potion ingredients, dearest.” She pushes back with the new endearment. 
He covers his silence by scraping the bottom of his bowl. 
Adalyn relents. “If they’re not an elaborate bookmarking system I’ll just remove them then? At least from the books not currently in use?” 
He relaxes a bit. “I should be grateful for your care, Adalyn. I admit the treatment of my hoard is not always delicate.” 
She permits another soft smile. “Would that I knew how to care for your belongings. I’ve never cleaned armour or weapons, and I fear to touch half of your possessions for worry of mistreating them.” 
He stretches. Gives her a sheepish look. “I’ll show you then. If you’ll remain patient. I’m not fond of cleaning but you’ve my permission to wrest the best methods out of me.” 
She raises her brows. Considers the chance to spend more time with her husband, under the guise of learning and cleaning. 
Weary at her interest, Slate stands and dances back. “Later, though. You’ll not have me that easily.” 
She scowls at him. “Tease.” 
--- 
By sunset Adalyn has cleared the walkways significantly. She doesn’t know how so many tomes found their way onto the floor when they’d tidied less than a week prior. Slate exudes a special kind of chaos. Despite his list and his priorities, it seems the wyvern can’t help but start other projects on a whim, falling victim to tangents and rabbit holes much too easily. 
She doesn’t even know what half his side projects pertain to. Just that their shopping trip in the valley had resulted in them visiting all three major settlements and stopping to speak with every experienced tradesperson they crossed. 
He’d been so enthused by the time they got home – evening, despite their morning start – that he’d raced off to work on something that night and had completely missed dinner. 
He’d eaten at least – the food was gone when she woke this morning. Along with her husband. And with Slate dismissing her at lunch – albeit playfully – and now running late for dinner again, Adalyn feels the itch of rejection chafing at her once more. 
She knows it was foolish to assume that it’d be a perfect transition. That things between them would stay simple and easy. They've been married... five days now. Complications are to be expected.  
But she still wonders if Slate even notices her disconnect. If he feels as estranged as she does. She doesn’t know if he’s rushing the construction of her quarters because he wants her gone, or if he’s being dutiful and kind, or if he’s just hyper-fixating on his next big project. She doesn’t know, because he hasn’t given her any indication. Hasn’t spoken to her about anything serious. Has barely spent any alone time with her. 
She finishes her dinner and covers Slates before standing to pace, restless. She scours the room for something else to do before flopping into the desk chair and scowling at Slate’s desk. Blueprints and plans are scattered around.  
Part of her feels small and dumb. Because each night after dinner, if he remembers to attend, Slate spends hours poring over these papers, drafting out his plans and thumbing through his reference books. Small and dumb because of the jealousy she feels towards some parchment. She wants to resent the paperwork. Envies the attention Slate gives it.  
But she relaxes incrementally and lets out a sigh. She doesn’t hate his work. Listening to him talk about engineering and different types of construction, watching him get so animated; she feels guilty for being so angry over something that obviously brings him so much joy.  
And it’s not as if Slate had promised her romance.  
He’d married out of self-interest. To discourage his family. An act of pettiness, or rebellion, she’d thought when he’d first revealed the plan.  
It only hurts because she likes him. 
Her fingers brush the scale that she keeps in her pocket. She grits her teeth at the acknowledgement. Then pushes the thought away. Her feelings for the wyvern aren’t something she wants to contemplate yet, even as she skirts around the truth of them. 
Adalyn lets out a sigh and chides herself. There’s no point dwelling on it. Especially if she refuses to act. And tonight, she doesn’t feel like doing either. 
--- 
The following morning, Slate stirs from his spot on the chaise as the room, barely perceptibly, begins to lighten. He groans, stretches, and nearly falls onto the floor. His cheeks darken, despite the lack of audience to his mishap.  
Slipping back into autonomy, Slate makes his way to the partitioned wash area and fills the basin with fresh water. He splashes his face and dresses for the day. The sun’s not up yet, but rays of red light – probably imperceptible to the human eye – are filtering into the room. Enough to let Slate know it’s time for him to start the day. 
He makes himself coffee. Adalyn had tried the bitter drink once and nearly spat it out, to his great amusement. He supposes that it’s an acquired taste, and as remote as they are, it’s not like any of the locals would have the chance to get used to it. 
He scarfs down a handful of Adalyn’s biscuits, puts another log on the fire, and lingers by the bed. He adjusts the blankets on his wife before leaving in a rush, not allowing himself to stare for too long. 
It’s a bad habit. 
He shouldn’t have started it. Shouldn’t keep indulging it. If she knew how he fussed, how often he touches her without permission... He hates to think of what she’d do if she found out he’d been pushing the boundaries like that. Especially with how touch sensitive humans supposedly are. 
Slate flies to the main entrance before shifting into his demi form and going on foot to Fourth Spire. The ground floor is gradually opening up, and he’s paying close attention to the central column. 
It’s thick, acting as both a support within the tower, and a centralised route up and down the floors once he hollows it out into a large spiral staircase. He hopes Adalyn likes it. Still, part of his mind ticks away at the design, wondering if there’s anything he can add, anything he can do to make carrying things up and down the Spire any easier for his human wife.  
Ready to begin, he lets shadows gather at his fingertips. Feels the weight of keratin form into large claws. In his demi form his muscles are already prepared for the weight the transformation brings. More scales appear across his forearms, the dense patches protecting him from any loose debris that might go airborne. 
Then he begins carving. 
Taking breaks only to sip at a skin of water, he loses himself in the sounds of the earth and the rhythm of his work, pausing occasionally to check that the angles and measurements aren’t out of order. It has to be perfect. Sure, it’s only the first shaping of the stairs. He’d go over it with his chisels once the basic shape had been found. But he moves carefully, not willing to make any mistakes with Adalyn’s quarters.  
She’d been... withdrawn last night. Pale and wan once she’d fallen asleep. There’d been a strange undercurrent in the air when he’d landed on the balcony and found her reading in the back corner.  
Seeing his covered dinner plate had shamed him. Once more he’d been late for dinner. Once more he’d promised himself he’d do better. He’d check the sky. He’d stop work early. But deep beneath the surface it’s hard to keep track of the time. Even if his eyes can cut through the dark with perfect clarity, he has no way of knowing what time it is. Especially as he gets lost in his work. (Especially as he can’t find anyone to fix that blasted timepiece). 
There’s the crunch of footsteps and he pauses in his work. Turns to regard Adalyn, waiting by the entrance with a torch. 
Controlling his delight, Slate wipes his hands on his pants and banishes his claws, trying to appear somewhat collected. Somewhat normal. Human. Palatable, he thinks. 
He gives her a polite smile. “What brings you today?” 
Her brief lunch visits are perhaps the only time she seems open. Relaxed. He looks forward to their little appointments, even if half the time he doesn’t know what to say or how to act.  
She crinkles her nose as she looks around the space. For a moment his heart skips a beat. Is something wrong with it? 
“I don’t know how you breathe through all this dust. If a human worked in these conditions they’d probably get black lung.” 
Relief floods him at the comment. Then embarrassment. Ancestors, he cares too much about her opinion.  
“Black lung is caused by scarring to the lung tissue. Most dracanoids are resistant to minor scarring and damages.” 
“Resistant,” Adalyn corrects, “but not immune.” 
Her concern is sweet enough, endearing enough, that his smile softens. “I’ll keep that in mind.” 
Her ears turn pink, and she turns away. “Did you want some lunch?” 
He follows her out into the mainway, sheds his footwear, and steps into the stream. The water is icy and he grits his teeth before dunking himself and rubbing the grey dust away.  
Curiously, Adalyn doesn’t watch, instead unpacking their blanket and lunch with careful movements, barely sparing him a glance. It’s his second clue that something is up, as most afternoons she can’t keep her eyes off of him, much to his pleasure.  
Dripping, but clean, Slate joins her at the makeshift picnic, sitting cross legged across from her. He eats the food with gusto, hoping the sounds and motions can convey what he struggles to do so with words. When Adalyn produces a flask of coffee, still hot, he almost swoons. 
“A female after my own heart,” he mutters, sipping at the brew. He misses the way she stills at his words. “So what are your plans for the day?” 
She shrugs before drinking from her own flask of tea. “I was just going to explore. Maybe experiment in the kitchen later. Do something different for dinner.” 
Something in his chest warms. “I’ll look forward to trying it.” 
She huffs. “Don’t be so enthused. I could end up poisoning us if I go too wild.” 
“I’m not worried.” 
Adalyn is silent for a moment, a strange expression flitting across her face. When she speaks next, her words still roll with the same cadence and volume, but Slate can’t help but feel that there’s something missing in her tone; some of the warmth behind her eyes has waned. 
“Is there anything I can eat that you can’t?” 
Grateful for the change in topic, Slate takes a moment to consider. “Not really. I think some red dragons can’t eat ice. But otherwise, we’re pretty good at digesting things, even if they’re not particularly nutritious.” 
“What do you like to eat?” 
Slate bites back a smile. He enjoys Adalyn’s curiosity. Her willingness to learn, and to hear him talk about the things she likes. She never makes it seem like he’s being boring. Even if there’s the occasional moment when he wonders if her mind is elsewhere, or she’s veiling some display of emotion. 
“I like all kinds of foods. One of the benefits of living so long and so richly is that I can travel around and try different things. I adore coffee. Though that might be because it’s mildly addictive. I like fish when it’s simple and game when it’s extravagant. I’m not very experienced at cooking many of these things, but I like different spice blends from Shad and the different grains they cook with. I like fruit and berry pastries. Cocoa from the Isles. I prefer my eggs cooked through, and I like the texture of toast when it’s a bit too crispy. But mostly I like variety. Being surprised by my food, or changing things up occasionally.” 
He reigns it in when Adalyn stares. There’s an indecipherable look on her face once more, and he pauses, suddenly self-conscious.  
“I’m not boring you, am I?” 
Her look softens. “I asked.”  
Slate drops his eyes. Suddenly overcome with the urge to reach out and touch her, to cup her face, to lean in and taste her breath; he schools his features into neutrality before pulling out another practiced smile. She’s just being friendly. Polite. 
“Lunch was wonderful. Thank you, Adalyn.”  
She smiles back, soft, but with that shadow of emotion from earlier, the one he can’t quite place.  
It’s enough that he finally frowns. Reaches out and touches her hand. “Is something wrong?” 
She hesitates, and he waits, giving her the time she needs to find her words. She seems to be thinking hard, conflicted. Eventually she lifts her eyes to his. Bites on her lip.  
“It’s silly.” 
“I won’t laugh.” 
She looks away again. “Will you... show me how to take apart and clean your armour tomorrow?” 
He tries not to frown. He has to wonder if she’d changed her mind about what she was going to say. Why look so torn over such a simple request? 
“Of course. Is that all?” 
She struggles to meet his gaze again. Shrugs. “Yes. I just... I like spending time with you.” 
Something in his chest warms. His face too.  
“I like spending time with you too, dearest.” 
She rolls her eyes at the endearment, but the tension is barely diffused. She still looks uncomfortable. 
He’s not sure what to say to make it better. Instead waits, hoping that she’ll break the silence. 
After a while, she does. “I’m just- worried.” 
He tilts his head.  
She shrugs again, trying to downplay the moment. “When you finish the Spire and I move out, what if I don’t get to spend any more time with you?” 
He blinks. The thought hadn’t even occurred to him. At least, not as something to worry about. He’d been toiling away in the keep, eager to gift Adalyn with her own space and not considering how she might feel about it. Does she want her own quarters? Will she like living by herself? He hadn’t even thought to ask. 
Looking at her now, vulnerable, hardly able to meet his eye, the previous warmth in his chest dissipates, and fractures. He’d messed up.  
He flounders for the right words to fix his mistake. To reassure Adalyn, and make that doleful expression go away. 
“I- uh. Of course you’ll spend time with me. You have a knack for tracking me down. And I really enjoy our lunches together.” 
Her expression barely changes. She just nods, and looks away, before making to stand. 
Slate winces and grabs her hand. Stands with her. Blurts the first thought to pop into his head. “I could build a bridge? One from the tower to your Spire? That way you can visit me whenever, and won’t even have to walk the whole keep.” 
Her face is blank for a moment. Then he watches as she goes through the effort tilting up the edges of her lips. Summons a spark to her eyes. “Sounds difficult.”  
He agrees. “A secret tunnel would probably be easier.”  
The smile twitches. “Probably more romantic too.” 
He blinks again. Latches onto that train of thought with clawed hands. “Do you like romance?” 
She looks away. “I don’t know. I haven’t really tried it.” 
There’s a precipice in front of him. A vulnerability he’d yet to show Adalyn. Yet to show anyone really. And while he hesitates to step over it, looking at the cracks in his wife’s composure, and their linked hands, his decision to speak is easily made. 
“Neither have I.” 
She turns to regard him, face still mostly blank. “You... haven’t?” 
“Nope.” 
He watches her weigh her words. Shift her weight. Consider the implications.  
“I see.” 
Adalyn no longer looks quite so melancholy, and it’s a balm on his nerves. But now that the desperate grab for reassurances and comforts is done, he shifts uncomfortably. The silence grates on him, and he wonders what next he should say. 
Adalyn saves him the trouble when she floors him with her next question. 
“Would you like to? 
Slate blinks. Looks sharply at the woman only to find her staring at her feet again, arms wrapped around herself. 
“Uh,” his heart is beating too hard, “I hadn’t considered it.” There’s another tense silence. “Would you?” 
Despite asking the first question, Adalyn still has the gall to look surprised. She meets his stare, eyes wide for a moment, before looking away. She packs the picnic blanket. Puts their dishes away, slowly, while she deliberates on her answer.  
Finally when she stands, she holds her basket in hand, almost as if she’s ready to flee at a moment’s notice. She makes herself meet Slate’s eyes. Composes her expression into one of neutrality again. 
“Yes. I think I would.” 
His mind blanks.  
He doesn’t have it in him to consider the implication of her words while she still stands before him. To consider the surge of... something... in his chest. To get a grip on his emotions and form a coherent response.  
But she stands there, waiting for him to reply.  
In his panic, he settles on an abrupt change in topic. “Tomorrow then, I’ll show you the armour.” He smiles. Starts backing away, before giving a little wave and turning. His steps back towards the Spire aren’t measured. He practically flees the scene, head reeling.  
When he’s out of sight he pauses to lean against the wall and lets himself just marinate in the mix of adrenaline and surprise.  
He can hear her still, lingering in the main-way. After a moment he listens to her footsteps fade into the distance, and he lets himself breathe again. 
Adalyn wants romance.  
Even thinking the words surprises him. Makes him haunted and hopeful. She might be open to advances. She might want somebody else. She might have been speaking on an entirely hypothetical level. And because he ran like a coward he’ll never know, unless he can muster up the nerve to pry further. 
Slate abandons the central column and starts working on one of the outer walls. They still need to be taken out, and there’s not many mistakes he can make while doing that. He resummons his claws, still in a daze, and resumes his work, though not grounded in the slightest. 
With enough monotony of motion he’s able to push the emotions down and focus on his work. Thought’s still swirl but he’s able to get lost in it, until he is sore and stiff and thirsty. He goes to take a drink and finds his skin empty. He lets out a long breath as the echoes of his labour fade away. It has probably been a while, and he resolves to take a break. To head to the main-way and refill his skin.  
When he makes it to the cavern, he catches sight of the sky and curses. The moon is high, and he bemoans how late it must be. Time just keeps getting away from him.  
He shifts and takes flight, making a direct beeline to the Tower. He lands on the balcony, trading his wings for his human form. 
He’d missed dinner again. Not only that, but Adalyn is already in bed, and her breath indicates that she’s sleeping deeply.  
Damn it.  
Grinding his teeth at his latest mistake, he fills the bathtub and sheds his clothes. When he’s no longer the colour of chalk or tasting grit in his mouth he dries and dresses, and empties the tub. 
Spying dinner on the table, he’s hit with a slew of emotions. Gratitude and adoration. Guilt and sadness. He needs to fix his timepiece. Or pull his head out of his ass and start making time for his wife. If he doesn’t, the next few decades are going to be incredibly stilted, and it would probably be his fault. 
Walking past his desk, he pauses when he sees Adalyn’s binder sitting open, a handful of papers poking out. He’s sure she didn’t have nearly as many when she first moved in and unpacked. Curious, he examines one. It almost looks like a blueprint. It’s a birds-eye-view of a room. Or perhaps not a room, judging by the lack of walls or doors. Those are... garden beds. Pots. Plant names. Has Adalyn been planning a garden? 
Unable to dampen his curiosity, he slides the other sheets into view. There’re recipes, to do lists, shopping lists, more blueprints. He skims the to do list, written in Adalyn’s tidy print: garden supplies, write Rin, meet with G&G, see jeweller. On the other side is another list, self explanatory: 20x small pots, 10x large pots, 5x crates soil, old garden cuttings, 1x load fertiliser, spade, watering can, water barrel... The list trails off, instead devolving into loose sketches of a rudimentary irrigation system. Slate is impressed.  
He puzzles over the next page. Adalyn had drafted a blueprint – two blueprints, of similar design. It’s not up to industry standard, but it’s legible. Slate doesn’t know what to make of the design. Apparently half of the building is to be hewn from the mountain, and a protruding half to be built from wood? He decides to ask about it later. 
He sits down for dinner, considering her plans and altering his own. Glass. Wardrobe. Rail. Timepiece. Pots. Soil. Fertilizer. His list is growing. The trip he’s been putting off is starting to look more and more needed, and Slate sighs, wondering if he should just get it over with. It could certainly be a pleasant surprise for Adalyn. 
When he finishes cleaning up for the night he hesitates at the foot of the bed. He should just go and lay down on the chaise. Sleep off the fatigue that is starting to cloud his mind.  
Instead, he finds himself laying down beside Adalyn and watching her for a moment. He almost immediately wishes he hadn’t as he sinks into the mattress and muffles a sigh. It’d be the only perk, giving Adalyn her own quarters. He’d missed sleeping in the bed.  
It seems kind of dumb to him. That humans reserve sex for the bedroom. It makes him self-conscious whenever he enters the space. Is he bothering Adalyn by being here? Is he pushing her boundaries too much? It’s not like she’d say much if he did. Fuck, she’d even offered to share the bed with him, that first night. He’d declined, if only to make sure she wasn’t rushing into things. And she hadn’t asked him back since.  
Adalyn rolls. Her back slots against Slate’s chest. Her head rests on his arm. Slate freezes. Scarcely breathing, he waits for her to wake. To jerk away. To do something. Anything.  
She doesn’t wake. As the minutes tick by, Slate relaxes fractionally. Lulled by her warmth and lured by her gentle breathing into lowering his guard, Slate lets his eyes close. Inhales deeply. 
Just a few more minutes. Then he’d leave. He’d go and sleep on the chaise. Would stop smelling her hair like a depraved pervert. Would pull away from her touch. 
Just a few more minutes. 
--- 
“Dearest Adalyn 
I need to pick up some supplies from Cheywyn. Unfortunately, I won’t return until tomorrow morning, if things go according to schedule. I’m saddened that I’ll be missing our midday meal, but look forward to returning to you. 
Fondest regards 
Slate” 
She’d woken from a pleasant dream this morning. Warmth against her back, and a hand entwined in her hair. Slate’s absence was not unusual. She’d stoked the fire, started breakfast, and had sat at the table, relaxed and looking forward to the day. Then she’d seen the note. 
Adalyn sips her tea on the balcony, eyes trained on the horizon. The letter is clenched in her fist.
Next
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hydropotato · 3 months ago
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Warframe update: I hit the actual day 100 reward.
First of all, Hatsune Kou-Miku! With her signature weapons as leeks, of course. Koumei's super fun, and Shrine Defence is a blast with so many options on how to play it. Nuke them, CC them, it's all viable.
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Also, I've gotta say, this game's a treat. Difficulty scaling is more about numbers and strategising to hit those numbers, but it is rewarding in its own way. That, and crowd control helps to sort out any lacking you may have in the numbers department. That said,
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1 million damage on a whip that hits multiple foes! Ain't that something. I know people can hit even bigger numbers, but this was impressive to me. Khora isn't even my main.
As for my actual main, Citrine,
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She's doing awesome. Perfect for survival missions, and a stellar option for defence missions (though I'll admit, for mirror defence I still go for Gara or Limbo). Infinite sustain and healing, instant defence reduction that I just need kills to keep active, a constant beam of my homosexuality onto unsuspecting foes, and rocks that make anything deal red crits. What more could a girl want?
I think I'll keep Tumblr as my diary for Warframe. I have many thoughts about this game, lots of silly little things I encountered that I'd love to share with you lot. Like today, I was farming for the arcanes on Tyana Pass and I encountered another Limbo!
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My cataclysm was bigger than his, but didn't last as long. So, I'll salute him for that, and pretend I didn't just make what is most probably a phallic joke.
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scarletunit6 · 1 year ago
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REGIONAL SPECIALITIES
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Despite recent setbacks beef is still big industry in England, and the Scottish Aberdeen Angus is one of our most famous beef-producing breeds. Dairy cattle are also farmed extensively -- England is famous for its creams and butters and for its sturdy and delicious cheeses: Stilton, Cheshire and its rare cousin blue Cheshire, double Gloucester, red Leicester, sage Derby, and of course cheddar.
Some of our more interesting dishes include:-
Beefsteak, Oyster, and Kidney Pudding: Oysters may seem unlikely in this meat pudding, but their great abundance in the Victorian age and earlier eras inspired cooks to find ways to incorporate them creatively in many different recipes. This steamed pudding combines the meats with mushrooms, onions, tomatoes, and Worcestershire, then wraps the whole in a suet pastry.
Black Pudding: invented in Stornoway, Isle of Lewis black pudding is often served as part of a traditional full English breakfast.
Black Pudding Recipe
Cock-a-Leekie : This Scottish specialty can be classified as a soup or a stew. It combines beef, chicken, leeks, and prunes to unusual and spectacular ends.
Crown Roast Lamb: The crown roast encircles a stuffing of apples, bread crumbs, onion, celery, and lemon.
Eccles Cake : Puff pastry stuffed with a spicy currant filling.
Hasty Pudding: A simple and quick (thus the name) steamed pudding of milk, flour, butter, eggs, and cinnamon.
Irish Stew: An Irish stew always has a common base of lamb, potatoes, and onion. It could contain any number of other ingredients, depending on the cook.
Likky Pie Leeks: pork, and cream baked in puff pastry.
Mincemeat: Beef suet is used to bind chopped nuts, apples, spices, brown sugar, and brandy into a filling for pies or pasties - not to be confused with minced meat!.
Mulligatawny Soup: What this soup is depends on who is cooking it. Originally a south Indian dish (the name means pepper water in tamil), it has been adopted and extensively adapted by the British. Mullitgatawny contains chicken or meat or vegetable stock mixed with yogurt or cheese or coconut milk and is seasoned with curry and various other spices. It is sometimes served with a separate bowl of rice.
Syllabub: In the seventeenth century, a milkmaid would send a stream of new, warm milk directly from a cow into a bowl of spiced cider or ale. A light curd would form on top with a lovely whey underneath. This, according to Elizabeth David, was the original syllabub. Today's syllabub is more solid (its origins can also be traced to the seventeenth century, albeit to the upper classes) and mixes sherry and/or brandy, sugar, lemon, nutmeg, and double cream into a custard-like dessert or an eggnog-like beverage, depending upon the cook.
Trifle: Layers of alcohol-soaked sponge cake alternate with fruit, custard and whipped cream, some people add jelly, but that's for kids.
Welsh Faggots: Pig's liver is made into meatballs with onion, beef suet, bread crumbs, and sometimes a chopped apple. Faggots used to be made to use up the odd parts of a pig after it had been slaughtered.
Welsh Rabbit (or Rarebit): Cheese is grated and melted with milk or ale. Pepper, salt, butter, and mustard are then added. The mix is spread over toast and baked until "the cheese bubbles and becomes brown in appetizing-looking splashes" (Jane Grigson in English Food, London: Penguin, 1977).
Westmoreland Pepper Cake: Fruitcake that gets a distinctive kick from lots of black pepper. Other ingredients include honey, cloves, ginger, and walnuts.
Hand, L.R. (2019). British Food - British culture, customs and traditions. [online] Learnenglish.de. Available at: https://www.learnenglish.de/culture/foodculture.html. ‌
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dansnaturepictures · 2 years ago
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Round up of my wild week 25th March-1st April 2023
It’s been a great week of watching birds as we go into spring, with my first Wheatears of the year at Farlington Marshes last Saturday, my first Sand Martins of the year at Blashford Lakes last Sunday followed by my earliest ever sighting of House Martins in a year at Lakeside Country Park on Tuesday. A very pleasing sighting of a neat and exciting Water Pipit at Farlington Marshes was another key part of a good run of year ticks to take my year list to 160 on my earliest ever date, my year list still way ahead of where I was on these dates in previous years. Immersive Brent Geese sightings, brief and stunning Short-eared Owl view, Marsh Harrier and notable Mediterranean Gull a bird I am on a good run for and Avocet numbers at Farlington Marshes, Great Spotted Woodpecker, Scaup, Goldeneye and Siskin at Blashford Lakes, Tufted Duck, Chiffchaff, Great Tit, Green Woodpecker, Great Crested Grebes, Buzzard and Red Kite at Lakeside across the week, Lesser Black-backed Gulls on the green out the front on Friday and Buzzard, Sparrowhawk, Grey Wagtail, Blackbird in a nice period of seeing them I’m having and Mute Swan in Winchester were other highlights this week. 
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Mallard at Lakeside on Tuesday, I got a lot of close views of them this week. 
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Grey Wagtail by the River Itchen in Winchester on Thursday, the key bird of the lunch breaks of my Winchester part of the working week. 
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It has been nice to enjoy winter wildfowl around alongside the spring birds starting to arrive, something I love at coastal marshy sites this time of year and this Shoveler was one of a pair I thoroughly enjoyed seeing at Farlington. 
As I said in yesterday evening’s post, yesterday we had a fantastic time at Hampshire Ornithological Society (HOS)’s AGM and Member’s Day, it was so good to hear about the varied and important work of HOS, with engrossing talks from inspiring speakers David Lindo, James Aldred, Beccy Speight, Juliet Vickery and John Clark on a range of topics. It was great to hear all of their passion first hand and hearing the amazing work of their organisations the RSPB and BTO from Beccy and Juliet was interesting, honest and reassuring. It was good to meet/see some familiar faces too, and we even saw a Red Kite flying over the field at the school that hosted the day with Black-headed and Herring Gulls seen too. A really feel good, enjoyable and informative day.
This week has been a massive one in my flower year, with many important moments seeing my first or one of my first of the species this year for species like Alexander’s, marsh marigold, cow parsley, herb-Robert, ivy-leaved toadflax, bluebell, and three-cornered leek. It has been an amazing week for seeing snake’s-head fritillaries and cowslips with so many of these vibrant springtime beauties seen, and loads of red deadnettle, speedwell, spurge, snowflakes, violets, lesser celandine and some wild daffodils at Blashford Lakes were other particular standouts. Blackthorn and other blossom, buds and green leaves in the landscape, and flowers like tulips at home coming out have added to the colourful awakening mood of the week with a few insects seen again. In a fairly wet week - the rain feels like something we could be thankful for later on though if we have another summer like last year’s - this all made me feel so uplifted and springlike. It was good to see turkey tail and scarlet elf cup fungi - which I’ve had great winters for - at Blashford Lakes. 
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Three-cornered leek at Lakeside on Friday evening.
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View at Lakeside on what has been a moody week for sky scenes in places.
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Beautiful blossom in Winchester on Thursday. 
I have enjoyed doing these round up posts at the weekend the last month and a bit, and just thought I would say because of a very exciting trip we have coming up from Friday onwards which I will mention in due course I don’t think I’ll be doing a post like this which covers today-Thursday, but as ever my daily posts this week will have key points/sightings.
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jiejing-lifechanyuan · 5 days ago
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2025 Thai Home Spring Festival Celebration with Song and Dance Performance
Qianzi Celestial
January 27, 2025
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After completing the initial phase of the construction, everyone immediately began preparations for the Spring Festival celebration, including shopping, cleaning, decorating the stage, and rehearsing performances. This morning at 8:30, a song and dance performance to celebrate the 2025 Spring Festival was held in the newly built, spacious, and bright hall.
The event was hosted bilingually in Chinese and English by Jiao'e Yangle. In addition to Western chanyuan members Lanka and Maidi, four visitors from Denmark, the Philippines, and Slovakia also participated. Along with members from Gongde Garden and Mango Garden, a total of 20 people joined the celebration.
During this spectacular four-hour-long performance, not only enjoyed the talents and artistry of members but also experienced the joy and warmth of community life and the boundless charm of lifechanyuan culture. Moreover, the event radiated the sense of an international big family atmosphere.
Please see more pics from: http://newoasisforlife.org/new/forum.php?mod=viewthread&tid=1450
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2025 Thai Home Spring Festival Games
Qianzi Celestial
January 28, 2025
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Thai Home celebrated the Spring Festival with artistic elegance yesterday, as song and dance took center stage. Today, the focus shifts to the innocence of childhood through engaging games. Thanks to the creative ingenuity of sister Baichuan, participants were treated to novel, fun, and thrilling games, laughing uproariously while crawling and rolling on the ground, and experiencing a sense of transcendence and carefree joy as if flying towards the sky. Community members and international friends bonded through shared happiness, bridging the differences of nationality, language, and culture. Thai Home, this joyful haven, thrives amidst the laughter and cheer, lifting spirits and forging unity.
2025 Spring Festival Game Activities
Opening Dance: Group comedy performance of the “Leek Dance”
1. Snatching the Bride
2. Snatching the Groom
3. Pass the Balloon Race
4. Running Challenge
5. Balloon Balancing and Dressing Game
6. Blindfolded Obstacle Course
7. Hop and Jump
8. Blindfolded Number Matching and Sequencing
9. Golf Swing Mimicry
10. Tic-Tac-Toe
11. Teamwork Paper Cup Stacking
Please see more pics from: http://newoasisforlife.org/new/forum.php?mod=viewthread&tid=1451
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2025 Reunion: Celebrating the Spring Festival with Chanyuan Celestials in China
Xueqing Celestial
January 27, 2025
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Celebrating the New Year with joy, as celestial beings gather to welcome spring; Lifechanyuan is filled with festive cheer, and the reunion brings boundless happiness. On the 23rd day of the twelfth lunar month, the massage hall closed for the holiday, marking the beginning of the 2025 New Year celebrations. Smiling faces and heartwarming moments captured in photos showcase the affectionate and harmonious atmosphere of the Chanyuan members in China, where there is no distance among Chanyuan celestials—only an ocean of love wherever they are.
If one asks where to find a pure land in this world, it is none other than the new life model of Lifechanyuan-the Second Home. Here, there are no worries about food, clothing, shelter, or medical care, nor concerns about children buying houses or cars. Every day is filled with laughter, freedom, and happiness—what a blessing and an honor! The new life model of Lifechanyuan-the Second Home is truly profound, filled with countless joyful and miraculous stories.
Now, please enjoy a series of beautiful photos capturing these cherished moments.
Please see more pics from:http://newoasisforlife.org/new/forum.php?mod=viewthread&tid=1452
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2025 Spring Festival Gala in China
Xueqing Celestial
January 29, 2025
Spring has arrived once again, bringing the blooming of Lifechanyuan. As time flows and the moment aligns, joyful news spreads far and wide. A paradise rises, and the incarnations of Xuefeng soar. With the new dawn of 2025, Lifechanyuan embarks on a journey to a flourishing new world.
The 2025 Spring Festival Gala was grand in scale, taking three months of preparation from rehearsals to the final performance. This year’s event showcased an array of innovative dances, vibrant and diverse like a blooming garden. Participants from all age groups—youth, middle-aged, and elderly—came together to present a spectacular cultural feast of Lifechanyuan in China.
Through singing and dancing, our beloved Chanyuan members shared the charm of Lifechanyuan's new lifestyle model, showcasing its unique essence to all of humanity. This is a paradise of joy, a haven of freedom and happiness.
Everyone worked together with dedication and perseverance, rehearsing tirelessly day and night to present the beauty of the culture of Lifechanyuan to the world. Not only did the youth and middle-aged perform with enthusiasm, but even elders in their eighties danced and sang with grace and joy. How magnificent! This is the true essence of Lifechanyuan’s new way of life.
To make this grand cultural celebration a success, various costumes and props were specially prepared. A heartfelt thank you to Danhui for providing the 'Journey to the West' and 'Ji Gong' costumes and props, and to Yina for preparing traditional yangko dance costumes and accessories. The new lifestyle model-the Second Home is profound beyond measure, and this cultural event is just a glimpse of its immense value and significance.
Gratitude to the Greatest Creator for HIS boundless blessings! Heartfelt thanks to all our brothers and sisters for their love, dedication, and contributions. Now, let us continue to enjoy these wonderful photos!
Please see more pics from: http://newoasisforlife.org/new/forum.php?mod=viewthread&tid=1453
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2025 Spring Festival Celebration at Jianshi Celestial's Home
Jianshi Celestial
January 29, 2025
In 2025, the brothers and sisters came to Jianshi's Home joyfully gather to celebrate the Spring Festival, embracing the beginning of a wonderful new year.
Dear Guide Xuefeng and loved members, please take your time to enjoy the radiant energy of our brothers and sisters in the Home. With hearts full of joy and gratitude, they shine with happiness and celebrate this festive season with enthusiasm.
There are twenty-nine crowned members here, each radiating smiles, grace, and a serene aura of compassion. Laughter and songs fill the air, and every moment of joy stems from a heart of sincerity and gratitude. This celebration is not just about the Spring Festival but also a true embodiment of our timeless culture of Lifechanyuan.
Life here is filled with freedom and happiness every single day. Laughter echoes, joyful dancing abounds, and everyone immerses themselves in the deep bonds of love and connection. There are no distinctions of distance or blood relations—everyone is family.
If one asks where paradise on earth is, the answer lies in the Second Home blessed by the Greatest Creator. Here, the way of life is filled with endless joy, a happiness beyond words. Now, dear Guide Xuefeng and loved members, please sit back and enjoy the wonderful photos and videos we have prepared for you!
Please see more pics from: http://newoasisforlife.org/new/forum.php?mod=viewthread&tid=1454
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tameblog · 16 days ago
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Allium ampeloprasum var. porrum The leek looks like a steroid-fueled green onion. It’s considerably fatter than a scallion, at one to three inches wide, and about twice as tall. But it totally wears the same outfit, albeit in a bigger size. It is in fact related to onions, offering a mild, sweet, onion-like flavor that is used to season any number of dishes – more on that later in this article. Leeks are a cool-weather crop, with an ideal growing-temperature range of 55 to 75°F. Like collard greens, they appreciate a frost or two for better flavor development. We link to vendors to help you find relevant products. If you buy from one of our links, we may earn a commission. Most varieties are hardy to Zones 7 or 8, though some types can tolerate cooler weather. We’ll offer some specifics shortly. The plant is a biennial, though damage and dieback due to a hard freeze will make it an annual. The topmost, leafy green part of the plant is called the “flag,” and the white part is usually called the “stem” or “stalk,” though botanically speaking these are misnomers. The white part of the plant is technically a tight bundle of leaf sheaths. Ready to dive in to the fascinating world of the leek? Here’s what’s to come in this article: It’s time to get growing! Leeks are native to the eastern Mediterranean and the Middle East. They were cultivated in Egypt more than 4,000 years ago, and enjoyed by the workers who built the pyramids. As well as being a staple in the diet of ordinary people, apparently the emperor Nero was fond of a leek or two, eating them almost daily to strengthen his voice. Quick Look Common name(s): Leek Plant type: Biennial vegetable Hardiness (USDA Zone): 5-10 Native to: Mediterranean Season: Spring Exposure: Full sun Soil type: Rich and well draining Soil pH: 6.0-7, slightly acidic to neutral Time to maturity: 80-150 days, depends on variety Spacing: 6 inches Planting depth: Seeds -1/8 inch, seedlings – half the depth Mature size: 6-12 inches wide x 2-3 feet high Water Needs: 1 inch per week Taxonomy Order: Apiales Family: Amaryllidaceae Genus: Allium Species: A. ampeloprasum var. porrum Cultivars: various The Greek physician Hippocrates is thought to have prescribed this vegetable as a cure for nose bleeds. Leeks make an appearance in what is regarded as the world’s first cookbook, “Apicius de re Coquinaria,” (“On the Subject of Cooking”) compiled in fourth- to fifth-century Rome. The recipe collection includes several for leeks, most of which showcase it not as a seasoning for other foods, but as a vegetable to be enjoyed on its own. It is thought that the vegetable spread across Europe and to the British Isles by the marauding Romans. European settlers brought the vegetable to North America. For reasons that are not completely understood, the vegetable is today the national emblem of Wales and is worn proudly on St. David’s Day – a holiday to honor the country’s patron saint. Propagation You can grow leeks from seed or, like the pineapple, propagate it from kitchen scraps. From Seed Start seeds indoors in pots or seed trays. Scatter seeds on top of a rich potting mix, and then cover them with a scant dusting of soil. You can expect germination within five to 12 days. Or you can direct sow outdoors, as long as air temperatures are below 77 and above 55°F. The optimal temperature for germination is between 70 and 77°F. Seedlings will be ready to transplant when they’re six to eight inches tall. Harden them off by moving them outdoors for a few hours each day, gradually lengthening the time spent outside each day for about a week. When you’re ready to transplant, remove seedlings from the soil and gently separate them. Create narrow holes in your prepared bed that are about half as deep as the seedlings, from the root to the top of the stem. The holes should be narrow, not more than an inch in diameter, and can be made by poking a dowel or ‘dibber’ into the ground – as opposed to digging a hole with a garden spade. They should be spaced 6 inches apart in rows that are one foot apart. Set the seedlings into the holes; some of the green part may be below the soil surface, and that’s okay for this plant. Fill the holes with water, but do not backfill the holes with soil. The soil will gradually crumble in, but it will be loose, allowing the leeks to swell to a plump diameter as they grow. From Scraps You can also start a new plant from the rooted bit at the end of a leek stalk. Simply cut off and use the top, leaving at least an inch of stalk at the end, with the roots intact. Place this bit in a cup, add water to cover about half the stalk, put it in a sunny window, and soon you will have more greens shooting up. You can also use toothpicks to suspend the cutting in water, as you would with an avocado pit. Once the top part has started to show new growth of two to three inches, you can plant it out in the garden. Alternatively, keep it in the water to continue growing and harvest straight from your windowsill! How to Grow Leeks prefer rich, well-draining soil with a pH between 6.0 and 7.0. They need a minimum of eight hours of bright sunlight daily. Many varieties require a long growing period of 120 to 150 days, but newer cultivars may require as few as 90 days to mature. With a shallow root system, leeks need about an inch of water per week, so track your local precipitation rates and irrigate if it doesn’t rain. Mulch the growing area well. The white part of the leek is the most desirable for cooking and eating, being tender and less fibrous than the green. Therefore, gardeners often hill the dirt around the shaft to prevent that part of the plant from making chlorophyll and turning green. Alternatively, you can fashion a sheath out of cardboard or other porous material to wrap around the stalk as it grows. It needs to be opaque but still allow for some airflow, otherwise the leek may start to rot. About midway through the growing season, side dress the growing area about six inches away from the plants with a balanced fertilizer such as a 10-10-10 NPK mix at a rate of one cup for 10 feet of row. Leeks are highly tolerant of cold. Depending on the variety, they can take temperatures down to 5°F or so, and a frost or two is said to improve their flavor. But you definitely want to pull them before the ground freezes. If you live in a place where you can overwinter leeks, consider that they will probably bolt in spring if they’ve been exposed to frosts and then the weather warms up. If it’s their second year of life, they’ll bolt regardless, being biennial. So pull them before the weather gets too warm, or let a few bolt for seed saving purposes. The round purple, lavender, or pink flowers are quite attractive, and after they go to seed, you can harvest and save the seeds for planting next year. To do this, pluck the pods when they start to crack open. Place them in paper bags to dry, then shake the bags to separate the seeds from the chaff. If you store the seeds in a cool, dry place, they should remain viable for up to three years. You can eat the leeks after they bolt, but they’re not very good. Cultivars to Select As referenced throughout this article, a number of leek cultivars are available, all with various enticing qualities. American Flag This heirloom variety is hardy and will overwinter in mild climates. ‘American Flag’ grows to 20 inches tall and 1.5-2 inches thick. It has thick, blue-green leaves. ‘American Flag’ ‘American Flag’ matures in 130 days. Find seeds in a variety of quantities from Eden Brothers. Early Giant Good for planting in early spring, ‘Early Giant’ has a shorter maturation period of 98 days. This heirloom variety is known for its consistent size and great flavor. ‘Early Giant’ Eden Brothers sells a number of quantities of seeds of this variety. Autumn Giant Leek This tall heirloom grows as tall as 30 inches, with stalks that can reach three inches wide at maturity. ‘Autumn Giant’ is ready to harvest in 135 to 150 days. ‘Autumn Giant’ Get packages of about 50 seeds from Frozen Seed Capsules via Amazon. Lancelot This adaptable hybrid grows a 12- to 14-inch white shafts with dark blue-green flags. ‘Lancelot’ grows well in many zones, and matures in 75 days. ‘Lancelot’ Packages of 72 seedlings of this cultivar are available from Burpee. Pests and Disease Leeks, unfortunately, are impacted by a few insects and several types of fungi. Insects Keep an eye out for these insect pests: Leafminers (Lyriomyza spp.) These tiny, 1/8-inch flies are generally yellow, dark gray, or black, or a combination thereof. They leave thin, white, winding trails on leaves. You might also see white blotches on leaves. The fly lays its eggs in the leaf, and the larvae feed on the leaf’s interior. Use neem oil to get rid of these pests. Find more tips on leafminer control here. Onion Maggots (Delia antiqua) The tiny white larvae of this quarter-inch gray fly emerge from eggs laid on leek leaves or in the soil, and then bore into the plant. They grow to about half an inch long, using their feeding hooks to tear up the plant. This is damaging in and of itself, and the damaged plants are also more susceptible to other pathogens, such as bacteria. Leaves of affected plants turn yellow and the stalk rots. Prevention – such as through crop rotation – is the best way to prevent an infestation. One a plant is impacted, it must be dug up and destroyed. Thrips (Thrips tabaci) Yellow or black dots on plants may be a symptom of thrips. Another sign is leaves that turn silver or gray, or leaves that twist and die. Thrips are small winged insects that damage plants by sucking fluids out. Control them with insecticidal soap, neem oil, or spinosa, a biological pesticide. Read more about thrip identification and control here. Disease Leeks may be plagued by a number of types of fungi, all of which can be treated with a commercial fungicide. Good airflow and proper planting techniques and watering practices, as well as diligently ridding the beds of errant weeds, can help to protect your plants. Here are the primary culprits: Rust (Phragmidium spp.) Rust is a fungal disease that presents as orange pustules on leaves. Botrytis Leaf Blight (Botrytis squamosa) This fungus is characterized by small white lesions ringed in light green. Damping Off (Fusarium spp.) Seedlings that grow slowly and then wilt and die may be a sign of damping off. Root tips of affected plants may be tan, yellow, black, or pink. Learn more about this disease here. Downy Mildew (Peronospora parasitica) Purplish-gray fuzzy growth on leaf surfaces may be a sign of downy mildew. You may see pale spots on leaves, followed by widespread leaf yellowing and collapsed leaf tips. Pink Root (Phoma terrestris) Stunted plants with undersized shafts may be a sign of pink root, which also causes roots to turn light pink and then darken to purple. The roots may be transparent and water-soaked. Purple Blotch (Alternaria porri) Purple blotch presents on the flag or stalk with small, water-soaked lesions with white centers. These blotches enlarge and become brown or purple, with yellow edges. Foliage may die. White Rot (Sclerotinia cepivorum) White rot can stunt growth, causing yellowing of leaves, and eventual death of all foliage. You may see a fluffy white growth at the base of the plant. Harvesting Most leek varieties are fully developed when the stems grow to be a minimum of one inch in width. Some smaller varieties, however, mature at one-half to three-fourths of an inch in diameter. Check your seed packets so you know what to look for. A good quality leek should have a firm, white shaft that’s more than three inches long. Leeks can be harvested whenever they’ve reached their desired size. Leek tops do not die back as the plant matures, unlike with onions and shallots, so you can’t rely on that marker. Simply twist and – gently – pull leeks to harvest them. Or you can dig around them if the soil is dry, and lift them up. You can trim flags to a more manageable length for storage, if you like. See our guide to how to harvest leeks for seven expert tips. Preserving Store leeks in an airtight plastic bag in the crisper drawer of the refrigerator; they’ll stay fresh for about a week. In really cold areas, there’s a longer-term storage option: After harvest, leave the roots attached, but cut the flag back to about an inch. Place stems root-end down in a box and fill it with sand, vermiculite, or sawdust. Keep the packing moist, but not waterlogged, and store in a cool place, where they will keep for about eight weeks. You can freeze these veggies too. Wash them thoroughly (more on this shortly), slice them, and blanch for one minute in boiling water. Blanching helps vegetables to retain their color and nutrients, and it destroys enzymes that can cause spoilage. Drain the blanched slices, dry them, and place them in zip-top plastic freezer bags for storage. They should keep for three to four months. It’s Smelling a Bit Strong in Here Most gardeners who’ve grown leeks consider them to be fairly easy to grow. As long as you give them nutritious soil, some fertilizer, and sufficient water, they should do well in your garden. You’ll also want to keep an eye out for pests and fungi. If you’re not terribly familiar with leeks as an ingredient in your cooking, try expanding your kitchen repertoire with this delicious allium. What better way to do that is there than by growing your own? Are you an experienced leek grower? Please share your wisdom in the comments below. While we’re exploring the alliums, why not check out a few onion articles? Give these a read next: Photos by Fanny Slater and Raquel Smith © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published December 3rd, 2019. Last updated January 19th, 2025. Product photos via Burpee, Eden Brothers, Seeds4planting, and Amazon. Uncredited photos: Shutterstock. Additional writing and editing by Clare Groom and Allison Sidhu. !function(f,b,e,v,n,t,s) if(f.fbq)return;n=f.fbq=function()n.callMethod? n.callMethod.apply(n,arguments):n.queue.push(arguments); if(!f._fbq)f._fbq=n;n.push=n;n.loaded=!0;n.version='2.0'; n.queue=[];t=b.createElement(e);t.async=!0; t.src=v;s=b.getElementsByTagName(e)[0]; s.parentNode.insertBefore(t,s)(window, document,'script', ' fbq('init', '176410929431717'); fbq('track', 'PageView'); Source link
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ramestoryworld · 16 days ago
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Allium ampeloprasum var. porrum The leek looks like a steroid-fueled green onion. It’s considerably fatter than a scallion, at one to three inches wide, and about twice as tall. But it totally wears the same outfit, albeit in a bigger size. It is in fact related to onions, offering a mild, sweet, onion-like flavor that is used to season any number of dishes – more on that later in this article. Leeks are a cool-weather crop, with an ideal growing-temperature range of 55 to 75°F. Like collard greens, they appreciate a frost or two for better flavor development. We link to vendors to help you find relevant products. If you buy from one of our links, we may earn a commission. Most varieties are hardy to Zones 7 or 8, though some types can tolerate cooler weather. We’ll offer some specifics shortly. The plant is a biennial, though damage and dieback due to a hard freeze will make it an annual. The topmost, leafy green part of the plant is called the “flag,” and the white part is usually called the “stem” or “stalk,” though botanically speaking these are misnomers. The white part of the plant is technically a tight bundle of leaf sheaths. Ready to dive in to the fascinating world of the leek? Here’s what’s to come in this article: It’s time to get growing! Leeks are native to the eastern Mediterranean and the Middle East. They were cultivated in Egypt more than 4,000 years ago, and enjoyed by the workers who built the pyramids. As well as being a staple in the diet of ordinary people, apparently the emperor Nero was fond of a leek or two, eating them almost daily to strengthen his voice. Quick Look Common name(s): Leek Plant type: Biennial vegetable Hardiness (USDA Zone): 5-10 Native to: Mediterranean Season: Spring Exposure: Full sun Soil type: Rich and well draining Soil pH: 6.0-7, slightly acidic to neutral Time to maturity: 80-150 days, depends on variety Spacing: 6 inches Planting depth: Seeds -1/8 inch, seedlings – half the depth Mature size: 6-12 inches wide x 2-3 feet high Water Needs: 1 inch per week Taxonomy Order: Apiales Family: Amaryllidaceae Genus: Allium Species: A. ampeloprasum var. porrum Cultivars: various The Greek physician Hippocrates is thought to have prescribed this vegetable as a cure for nose bleeds. Leeks make an appearance in what is regarded as the world’s first cookbook, “Apicius de re Coquinaria,” (“On the Subject of Cooking”) compiled in fourth- to fifth-century Rome. The recipe collection includes several for leeks, most of which showcase it not as a seasoning for other foods, but as a vegetable to be enjoyed on its own. It is thought that the vegetable spread across Europe and to the British Isles by the marauding Romans. European settlers brought the vegetable to North America. For reasons that are not completely understood, the vegetable is today the national emblem of Wales and is worn proudly on St. David’s Day – a holiday to honor the country’s patron saint. Propagation You can grow leeks from seed or, like the pineapple, propagate it from kitchen scraps. From Seed Start seeds indoors in pots or seed trays. Scatter seeds on top of a rich potting mix, and then cover them with a scant dusting of soil. You can expect germination within five to 12 days. Or you can direct sow outdoors, as long as air temperatures are below 77 and above 55°F. The optimal temperature for germination is between 70 and 77°F. Seedlings will be ready to transplant when they’re six to eight inches tall. Harden them off by moving them outdoors for a few hours each day, gradually lengthening the time spent outside each day for about a week. When you’re ready to transplant, remove seedlings from the soil and gently separate them. Create narrow holes in your prepared bed that are about half as deep as the seedlings, from the root to the top of the stem. The holes should be narrow, not more than an inch in diameter, and can be made by poking a dowel or ‘dibber’ into the ground – as opposed to digging a hole with a garden spade. They should be spaced 6 inches apart in rows that are one foot apart. Set the seedlings into the holes; some of the green part may be below the soil surface, and that’s okay for this plant. Fill the holes with water, but do not backfill the holes with soil. The soil will gradually crumble in, but it will be loose, allowing the leeks to swell to a plump diameter as they grow. From Scraps You can also start a new plant from the rooted bit at the end of a leek stalk. Simply cut off and use the top, leaving at least an inch of stalk at the end, with the roots intact. Place this bit in a cup, add water to cover about half the stalk, put it in a sunny window, and soon you will have more greens shooting up. You can also use toothpicks to suspend the cutting in water, as you would with an avocado pit. Once the top part has started to show new growth of two to three inches, you can plant it out in the garden. Alternatively, keep it in the water to continue growing and harvest straight from your windowsill! How to Grow Leeks prefer rich, well-draining soil with a pH between 6.0 and 7.0. They need a minimum of eight hours of bright sunlight daily. Many varieties require a long growing period of 120 to 150 days, but newer cultivars may require as few as 90 days to mature. With a shallow root system, leeks need about an inch of water per week, so track your local precipitation rates and irrigate if it doesn’t rain. Mulch the growing area well. The white part of the leek is the most desirable for cooking and eating, being tender and less fibrous than the green. Therefore, gardeners often hill the dirt around the shaft to prevent that part of the plant from making chlorophyll and turning green. Alternatively, you can fashion a sheath out of cardboard or other porous material to wrap around the stalk as it grows. It needs to be opaque but still allow for some airflow, otherwise the leek may start to rot. About midway through the growing season, side dress the growing area about six inches away from the plants with a balanced fertilizer such as a 10-10-10 NPK mix at a rate of one cup for 10 feet of row. Leeks are highly tolerant of cold. Depending on the variety, they can take temperatures down to 5°F or so, and a frost or two is said to improve their flavor. But you definitely want to pull them before the ground freezes. If you live in a place where you can overwinter leeks, consider that they will probably bolt in spring if they’ve been exposed to frosts and then the weather warms up. If it’s their second year of life, they’ll bolt regardless, being biennial. So pull them before the weather gets too warm, or let a few bolt for seed saving purposes. The round purple, lavender, or pink flowers are quite attractive, and after they go to seed, you can harvest and save the seeds for planting next year. To do this, pluck the pods when they start to crack open. Place them in paper bags to dry, then shake the bags to separate the seeds from the chaff. If you store the seeds in a cool, dry place, they should remain viable for up to three years. You can eat the leeks after they bolt, but they’re not very good. Cultivars to Select As referenced throughout this article, a number of leek cultivars are available, all with various enticing qualities. American Flag This heirloom variety is hardy and will overwinter in mild climates. ‘American Flag’ grows to 20 inches tall and 1.5-2 inches thick. It has thick, blue-green leaves. ‘American Flag’ ‘American Flag’ matures in 130 days. Find seeds in a variety of quantities from Eden Brothers. Early Giant Good for planting in early spring, ‘Early Giant’ has a shorter maturation period of 98 days. This heirloom variety is known for its consistent size and great flavor. ‘Early Giant’ Eden Brothers sells a number of quantities of seeds of this variety. Autumn Giant Leek This tall heirloom grows as tall as 30 inches, with stalks that can reach three inches wide at maturity. ‘Autumn Giant’ is ready to harvest in 135 to 150 days. ‘Autumn Giant’ Get packages of about 50 seeds from Frozen Seed Capsules via Amazon. Lancelot This adaptable hybrid grows a 12- to 14-inch white shafts with dark blue-green flags. ‘Lancelot’ grows well in many zones, and matures in 75 days. ‘Lancelot’ Packages of 72 seedlings of this cultivar are available from Burpee. Pests and Disease Leeks, unfortunately, are impacted by a few insects and several types of fungi. Insects Keep an eye out for these insect pests: Leafminers (Lyriomyza spp.) These tiny, 1/8-inch flies are generally yellow, dark gray, or black, or a combination thereof. They leave thin, white, winding trails on leaves. You might also see white blotches on leaves. The fly lays its eggs in the leaf, and the larvae feed on the leaf’s interior. Use neem oil to get rid of these pests. Find more tips on leafminer control here. Onion Maggots (Delia antiqua) The tiny white larvae of this quarter-inch gray fly emerge from eggs laid on leek leaves or in the soil, and then bore into the plant. They grow to about half an inch long, using their feeding hooks to tear up the plant. This is damaging in and of itself, and the damaged plants are also more susceptible to other pathogens, such as bacteria. Leaves of affected plants turn yellow and the stalk rots. Prevention – such as through crop rotation – is the best way to prevent an infestation. One a plant is impacted, it must be dug up and destroyed. Thrips (Thrips tabaci) Yellow or black dots on plants may be a symptom of thrips. Another sign is leaves that turn silver or gray, or leaves that twist and die. Thrips are small winged insects that damage plants by sucking fluids out. Control them with insecticidal soap, neem oil, or spinosa, a biological pesticide. Read more about thrip identification and control here. Disease Leeks may be plagued by a number of types of fungi, all of which can be treated with a commercial fungicide. Good airflow and proper planting techniques and watering practices, as well as diligently ridding the beds of errant weeds, can help to protect your plants. Here are the primary culprits: Rust (Phragmidium spp.) Rust is a fungal disease that presents as orange pustules on leaves. Botrytis Leaf Blight (Botrytis squamosa) This fungus is characterized by small white lesions ringed in light green. Damping Off (Fusarium spp.) Seedlings that grow slowly and then wilt and die may be a sign of damping off. Root tips of affected plants may be tan, yellow, black, or pink. Learn more about this disease here. Downy Mildew (Peronospora parasitica) Purplish-gray fuzzy growth on leaf surfaces may be a sign of downy mildew. You may see pale spots on leaves, followed by widespread leaf yellowing and collapsed leaf tips. Pink Root (Phoma terrestris) Stunted plants with undersized shafts may be a sign of pink root, which also causes roots to turn light pink and then darken to purple. The roots may be transparent and water-soaked. Purple Blotch (Alternaria porri) Purple blotch presents on the flag or stalk with small, water-soaked lesions with white centers. These blotches enlarge and become brown or purple, with yellow edges. Foliage may die. White Rot (Sclerotinia cepivorum) White rot can stunt growth, causing yellowing of leaves, and eventual death of all foliage. You may see a fluffy white growth at the base of the plant. Harvesting Most leek varieties are fully developed when the stems grow to be a minimum of one inch in width. Some smaller varieties, however, mature at one-half to three-fourths of an inch in diameter. Check your seed packets so you know what to look for. A good quality leek should have a firm, white shaft that’s more than three inches long. Leeks can be harvested whenever they’ve reached their desired size. Leek tops do not die back as the plant matures, unlike with onions and shallots, so you can’t rely on that marker. Simply twist and – gently – pull leeks to harvest them. Or you can dig around them if the soil is dry, and lift them up. You can trim flags to a more manageable length for storage, if you like. See our guide to how to harvest leeks for seven expert tips. Preserving Store leeks in an airtight plastic bag in the crisper drawer of the refrigerator; they’ll stay fresh for about a week. In really cold areas, there’s a longer-term storage option: After harvest, leave the roots attached, but cut the flag back to about an inch. Place stems root-end down in a box and fill it with sand, vermiculite, or sawdust. Keep the packing moist, but not waterlogged, and store in a cool place, where they will keep for about eight weeks. You can freeze these veggies too. Wash them thoroughly (more on this shortly), slice them, and blanch for one minute in boiling water. Blanching helps vegetables to retain their color and nutrients, and it destroys enzymes that can cause spoilage. Drain the blanched slices, dry them, and place them in zip-top plastic freezer bags for storage. They should keep for three to four months. It’s Smelling a Bit Strong in Here Most gardeners who’ve grown leeks consider them to be fairly easy to grow. As long as you give them nutritious soil, some fertilizer, and sufficient water, they should do well in your garden. You’ll also want to keep an eye out for pests and fungi. If you’re not terribly familiar with leeks as an ingredient in your cooking, try expanding your kitchen repertoire with this delicious allium. What better way to do that is there than by growing your own? Are you an experienced leek grower? Please share your wisdom in the comments below. While we’re exploring the alliums, why not check out a few onion articles? Give these a read next: Photos by Fanny Slater and Raquel Smith © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published December 3rd, 2019. Last updated January 19th, 2025. Product photos via Burpee, Eden Brothers, Seeds4planting, and Amazon. Uncredited photos: Shutterstock. Additional writing and editing by Clare Groom and Allison Sidhu. !function(f,b,e,v,n,t,s) if(f.fbq)return;n=f.fbq=function()n.callMethod? n.callMethod.apply(n,arguments):n.queue.push(arguments); if(!f._fbq)f._fbq=n;n.push=n;n.loaded=!0;n.version='2.0'; n.queue=[];t=b.createElement(e);t.async=!0; t.src=v;s=b.getElementsByTagName(e)[0]; s.parentNode.insertBefore(t,s)(window, document,'script', ' fbq('init', '176410929431717'); fbq('track', 'PageView'); Source link
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alexha2210 · 16 days ago
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Allium ampeloprasum var. porrum The leek looks like a steroid-fueled green onion. It’s considerably fatter than a scallion, at one to three inches wide, and about twice as tall. But it totally wears the same outfit, albeit in a bigger size. It is in fact related to onions, offering a mild, sweet, onion-like flavor that is used to season any number of dishes – more on that later in this article. Leeks are a cool-weather crop, with an ideal growing-temperature range of 55 to 75°F. Like collard greens, they appreciate a frost or two for better flavor development. We link to vendors to help you find relevant products. If you buy from one of our links, we may earn a commission. Most varieties are hardy to Zones 7 or 8, though some types can tolerate cooler weather. We’ll offer some specifics shortly. The plant is a biennial, though damage and dieback due to a hard freeze will make it an annual. The topmost, leafy green part of the plant is called the “flag,” and the white part is usually called the “stem” or “stalk,” though botanically speaking these are misnomers. The white part of the plant is technically a tight bundle of leaf sheaths. Ready to dive in to the fascinating world of the leek? Here’s what’s to come in this article: It’s time to get growing! Leeks are native to the eastern Mediterranean and the Middle East. They were cultivated in Egypt more than 4,000 years ago, and enjoyed by the workers who built the pyramids. As well as being a staple in the diet of ordinary people, apparently the emperor Nero was fond of a leek or two, eating them almost daily to strengthen his voice. Quick Look Common name(s): Leek Plant type: Biennial vegetable Hardiness (USDA Zone): 5-10 Native to: Mediterranean Season: Spring Exposure: Full sun Soil type: Rich and well draining Soil pH: 6.0-7, slightly acidic to neutral Time to maturity: 80-150 days, depends on variety Spacing: 6 inches Planting depth: Seeds -1/8 inch, seedlings – half the depth Mature size: 6-12 inches wide x 2-3 feet high Water Needs: 1 inch per week Taxonomy Order: Apiales Family: Amaryllidaceae Genus: Allium Species: A. ampeloprasum var. porrum Cultivars: various The Greek physician Hippocrates is thought to have prescribed this vegetable as a cure for nose bleeds. Leeks make an appearance in what is regarded as the world’s first cookbook, “Apicius de re Coquinaria,” (“On the Subject of Cooking”) compiled in fourth- to fifth-century Rome. The recipe collection includes several for leeks, most of which showcase it not as a seasoning for other foods, but as a vegetable to be enjoyed on its own. It is thought that the vegetable spread across Europe and to the British Isles by the marauding Romans. European settlers brought the vegetable to North America. For reasons that are not completely understood, the vegetable is today the national emblem of Wales and is worn proudly on St. David’s Day – a holiday to honor the country’s patron saint. Propagation You can grow leeks from seed or, like the pineapple, propagate it from kitchen scraps. From Seed Start seeds indoors in pots or seed trays. Scatter seeds on top of a rich potting mix, and then cover them with a scant dusting of soil. You can expect germination within five to 12 days. Or you can direct sow outdoors, as long as air temperatures are below 77 and above 55°F. The optimal temperature for germination is between 70 and 77°F. Seedlings will be ready to transplant when they’re six to eight inches tall. Harden them off by moving them outdoors for a few hours each day, gradually lengthening the time spent outside each day for about a week. When you’re ready to transplant, remove seedlings from the soil and gently separate them. Create narrow holes in your prepared bed that are about half as deep as the seedlings, from the root to the top of the stem. The holes should be narrow, not more than an inch in diameter, and can be made by poking a dowel or ‘dibber’ into the ground – as opposed to digging a hole with a garden spade. They should be spaced 6 inches apart in rows that are one foot apart. Set the seedlings into the holes; some of the green part may be below the soil surface, and that’s okay for this plant. Fill the holes with water, but do not backfill the holes with soil. The soil will gradually crumble in, but it will be loose, allowing the leeks to swell to a plump diameter as they grow. From Scraps You can also start a new plant from the rooted bit at the end of a leek stalk. Simply cut off and use the top, leaving at least an inch of stalk at the end, with the roots intact. Place this bit in a cup, add water to cover about half the stalk, put it in a sunny window, and soon you will have more greens shooting up. You can also use toothpicks to suspend the cutting in water, as you would with an avocado pit. Once the top part has started to show new growth of two to three inches, you can plant it out in the garden. Alternatively, keep it in the water to continue growing and harvest straight from your windowsill! How to Grow Leeks prefer rich, well-draining soil with a pH between 6.0 and 7.0. They need a minimum of eight hours of bright sunlight daily. Many varieties require a long growing period of 120 to 150 days, but newer cultivars may require as few as 90 days to mature. With a shallow root system, leeks need about an inch of water per week, so track your local precipitation rates and irrigate if it doesn’t rain. Mulch the growing area well. The white part of the leek is the most desirable for cooking and eating, being tender and less fibrous than the green. Therefore, gardeners often hill the dirt around the shaft to prevent that part of the plant from making chlorophyll and turning green. Alternatively, you can fashion a sheath out of cardboard or other porous material to wrap around the stalk as it grows. It needs to be opaque but still allow for some airflow, otherwise the leek may start to rot. About midway through the growing season, side dress the growing area about six inches away from the plants with a balanced fertilizer such as a 10-10-10 NPK mix at a rate of one cup for 10 feet of row. Leeks are highly tolerant of cold. Depending on the variety, they can take temperatures down to 5°F or so, and a frost or two is said to improve their flavor. But you definitely want to pull them before the ground freezes. If you live in a place where you can overwinter leeks, consider that they will probably bolt in spring if they’ve been exposed to frosts and then the weather warms up. If it’s their second year of life, they’ll bolt regardless, being biennial. So pull them before the weather gets too warm, or let a few bolt for seed saving purposes. The round purple, lavender, or pink flowers are quite attractive, and after they go to seed, you can harvest and save the seeds for planting next year. To do this, pluck the pods when they start to crack open. Place them in paper bags to dry, then shake the bags to separate the seeds from the chaff. If you store the seeds in a cool, dry place, they should remain viable for up to three years. You can eat the leeks after they bolt, but they’re not very good. Cultivars to Select As referenced throughout this article, a number of leek cultivars are available, all with various enticing qualities. American Flag This heirloom variety is hardy and will overwinter in mild climates. ‘American Flag’ grows to 20 inches tall and 1.5-2 inches thick. It has thick, blue-green leaves. ‘American Flag’ ‘American Flag’ matures in 130 days. Find seeds in a variety of quantities from Eden Brothers. Early Giant Good for planting in early spring, ‘Early Giant’ has a shorter maturation period of 98 days. This heirloom variety is known for its consistent size and great flavor. ‘Early Giant’ Eden Brothers sells a number of quantities of seeds of this variety. Autumn Giant Leek This tall heirloom grows as tall as 30 inches, with stalks that can reach three inches wide at maturity. ‘Autumn Giant’ is ready to harvest in 135 to 150 days. ‘Autumn Giant’ Get packages of about 50 seeds from Frozen Seed Capsules via Amazon. Lancelot This adaptable hybrid grows a 12- to 14-inch white shafts with dark blue-green flags. ‘Lancelot’ grows well in many zones, and matures in 75 days. ‘Lancelot’ Packages of 72 seedlings of this cultivar are available from Burpee. Pests and Disease Leeks, unfortunately, are impacted by a few insects and several types of fungi. Insects Keep an eye out for these insect pests: Leafminers (Lyriomyza spp.) These tiny, 1/8-inch flies are generally yellow, dark gray, or black, or a combination thereof. They leave thin, white, winding trails on leaves. You might also see white blotches on leaves. The fly lays its eggs in the leaf, and the larvae feed on the leaf’s interior. Use neem oil to get rid of these pests. Find more tips on leafminer control here. Onion Maggots (Delia antiqua) The tiny white larvae of this quarter-inch gray fly emerge from eggs laid on leek leaves or in the soil, and then bore into the plant. They grow to about half an inch long, using their feeding hooks to tear up the plant. This is damaging in and of itself, and the damaged plants are also more susceptible to other pathogens, such as bacteria. Leaves of affected plants turn yellow and the stalk rots. Prevention – such as through crop rotation – is the best way to prevent an infestation. One a plant is impacted, it must be dug up and destroyed. Thrips (Thrips tabaci) Yellow or black dots on plants may be a symptom of thrips. Another sign is leaves that turn silver or gray, or leaves that twist and die. Thrips are small winged insects that damage plants by sucking fluids out. Control them with insecticidal soap, neem oil, or spinosa, a biological pesticide. Read more about thrip identification and control here. Disease Leeks may be plagued by a number of types of fungi, all of which can be treated with a commercial fungicide. Good airflow and proper planting techniques and watering practices, as well as diligently ridding the beds of errant weeds, can help to protect your plants. Here are the primary culprits: Rust (Phragmidium spp.) Rust is a fungal disease that presents as orange pustules on leaves. Botrytis Leaf Blight (Botrytis squamosa) This fungus is characterized by small white lesions ringed in light green. Damping Off (Fusarium spp.) Seedlings that grow slowly and then wilt and die may be a sign of damping off. Root tips of affected plants may be tan, yellow, black, or pink. Learn more about this disease here. Downy Mildew (Peronospora parasitica) Purplish-gray fuzzy growth on leaf surfaces may be a sign of downy mildew. You may see pale spots on leaves, followed by widespread leaf yellowing and collapsed leaf tips. Pink Root (Phoma terrestris) Stunted plants with undersized shafts may be a sign of pink root, which also causes roots to turn light pink and then darken to purple. The roots may be transparent and water-soaked. Purple Blotch (Alternaria porri) Purple blotch presents on the flag or stalk with small, water-soaked lesions with white centers. These blotches enlarge and become brown or purple, with yellow edges. Foliage may die. White Rot (Sclerotinia cepivorum) White rot can stunt growth, causing yellowing of leaves, and eventual death of all foliage. You may see a fluffy white growth at the base of the plant. Harvesting Most leek varieties are fully developed when the stems grow to be a minimum of one inch in width. Some smaller varieties, however, mature at one-half to three-fourths of an inch in diameter. Check your seed packets so you know what to look for. A good quality leek should have a firm, white shaft that’s more than three inches long. Leeks can be harvested whenever they’ve reached their desired size. Leek tops do not die back as the plant matures, unlike with onions and shallots, so you can’t rely on that marker. Simply twist and – gently – pull leeks to harvest them. Or you can dig around them if the soil is dry, and lift them up. You can trim flags to a more manageable length for storage, if you like. See our guide to how to harvest leeks for seven expert tips. Preserving Store leeks in an airtight plastic bag in the crisper drawer of the refrigerator; they’ll stay fresh for about a week. In really cold areas, there’s a longer-term storage option: After harvest, leave the roots attached, but cut the flag back to about an inch. Place stems root-end down in a box and fill it with sand, vermiculite, or sawdust. Keep the packing moist, but not waterlogged, and store in a cool place, where they will keep for about eight weeks. You can freeze these veggies too. Wash them thoroughly (more on this shortly), slice them, and blanch for one minute in boiling water. Blanching helps vegetables to retain their color and nutrients, and it destroys enzymes that can cause spoilage. Drain the blanched slices, dry them, and place them in zip-top plastic freezer bags for storage. They should keep for three to four months. It’s Smelling a Bit Strong in Here Most gardeners who’ve grown leeks consider them to be fairly easy to grow. As long as you give them nutritious soil, some fertilizer, and sufficient water, they should do well in your garden. You’ll also want to keep an eye out for pests and fungi. If you’re not terribly familiar with leeks as an ingredient in your cooking, try expanding your kitchen repertoire with this delicious allium. What better way to do that is there than by growing your own? Are you an experienced leek grower? Please share your wisdom in the comments below. While we’re exploring the alliums, why not check out a few onion articles? Give these a read next: Photos by Fanny Slater and Raquel Smith © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published December 3rd, 2019. Last updated January 19th, 2025. Product photos via Burpee, Eden Brothers, Seeds4planting, and Amazon. Uncredited photos: Shutterstock. Additional writing and editing by Clare Groom and Allison Sidhu. !function(f,b,e,v,n,t,s) if(f.fbq)return;n=f.fbq=function()n.callMethod? n.callMethod.apply(n,arguments):n.queue.push(arguments); if(!f._fbq)f._fbq=n;n.push=n;n.loaded=!0;n.version='2.0'; n.queue=[];t=b.createElement(e);t.async=!0; t.src=v;s=b.getElementsByTagName(e)[0]; s.parentNode.insertBefore(t,s)(window, document,'script', ' fbq('init', '176410929431717'); fbq('track', 'PageView'); Source link
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angusstory · 16 days ago
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Allium ampeloprasum var. porrum The leek looks like a steroid-fueled green onion. It’s considerably fatter than a scallion, at one to three inches wide, and about twice as tall. But it totally wears the same outfit, albeit in a bigger size. It is in fact related to onions, offering a mild, sweet, onion-like flavor that is used to season any number of dishes – more on that later in this article. Leeks are a cool-weather crop, with an ideal growing-temperature range of 55 to 75°F. Like collard greens, they appreciate a frost or two for better flavor development. We link to vendors to help you find relevant products. If you buy from one of our links, we may earn a commission. Most varieties are hardy to Zones 7 or 8, though some types can tolerate cooler weather. We’ll offer some specifics shortly. The plant is a biennial, though damage and dieback due to a hard freeze will make it an annual. The topmost, leafy green part of the plant is called the “flag,” and the white part is usually called the “stem” or “stalk,” though botanically speaking these are misnomers. The white part of the plant is technically a tight bundle of leaf sheaths. Ready to dive in to the fascinating world of the leek? Here’s what’s to come in this article: It’s time to get growing! Leeks are native to the eastern Mediterranean and the Middle East. They were cultivated in Egypt more than 4,000 years ago, and enjoyed by the workers who built the pyramids. As well as being a staple in the diet of ordinary people, apparently the emperor Nero was fond of a leek or two, eating them almost daily to strengthen his voice. Quick Look Common name(s): Leek Plant type: Biennial vegetable Hardiness (USDA Zone): 5-10 Native to: Mediterranean Season: Spring Exposure: Full sun Soil type: Rich and well draining Soil pH: 6.0-7, slightly acidic to neutral Time to maturity: 80-150 days, depends on variety Spacing: 6 inches Planting depth: Seeds -1/8 inch, seedlings – half the depth Mature size: 6-12 inches wide x 2-3 feet high Water Needs: 1 inch per week Taxonomy Order: Apiales Family: Amaryllidaceae Genus: Allium Species: A. ampeloprasum var. porrum Cultivars: various The Greek physician Hippocrates is thought to have prescribed this vegetable as a cure for nose bleeds. Leeks make an appearance in what is regarded as the world’s first cookbook, “Apicius de re Coquinaria,” (“On the Subject of Cooking”) compiled in fourth- to fifth-century Rome. The recipe collection includes several for leeks, most of which showcase it not as a seasoning for other foods, but as a vegetable to be enjoyed on its own. It is thought that the vegetable spread across Europe and to the British Isles by the marauding Romans. European settlers brought the vegetable to North America. For reasons that are not completely understood, the vegetable is today the national emblem of Wales and is worn proudly on St. David’s Day – a holiday to honor the country’s patron saint. Propagation You can grow leeks from seed or, like the pineapple, propagate it from kitchen scraps. From Seed Start seeds indoors in pots or seed trays. Scatter seeds on top of a rich potting mix, and then cover them with a scant dusting of soil. You can expect germination within five to 12 days. Or you can direct sow outdoors, as long as air temperatures are below 77 and above 55°F. The optimal temperature for germination is between 70 and 77°F. Seedlings will be ready to transplant when they’re six to eight inches tall. Harden them off by moving them outdoors for a few hours each day, gradually lengthening the time spent outside each day for about a week. When you’re ready to transplant, remove seedlings from the soil and gently separate them. Create narrow holes in your prepared bed that are about half as deep as the seedlings, from the root to the top of the stem. The holes should be narrow, not more than an inch in diameter, and can be made by poking a dowel or ‘dibber’ into the ground – as opposed to digging a hole with a garden spade. They should be spaced 6 inches apart in rows that are one foot apart. Set the seedlings into the holes; some of the green part may be below the soil surface, and that’s okay for this plant. Fill the holes with water, but do not backfill the holes with soil. The soil will gradually crumble in, but it will be loose, allowing the leeks to swell to a plump diameter as they grow. From Scraps You can also start a new plant from the rooted bit at the end of a leek stalk. Simply cut off and use the top, leaving at least an inch of stalk at the end, with the roots intact. Place this bit in a cup, add water to cover about half the stalk, put it in a sunny window, and soon you will have more greens shooting up. You can also use toothpicks to suspend the cutting in water, as you would with an avocado pit. Once the top part has started to show new growth of two to three inches, you can plant it out in the garden. Alternatively, keep it in the water to continue growing and harvest straight from your windowsill! How to Grow Leeks prefer rich, well-draining soil with a pH between 6.0 and 7.0. They need a minimum of eight hours of bright sunlight daily. Many varieties require a long growing period of 120 to 150 days, but newer cultivars may require as few as 90 days to mature. With a shallow root system, leeks need about an inch of water per week, so track your local precipitation rates and irrigate if it doesn’t rain. Mulch the growing area well. The white part of the leek is the most desirable for cooking and eating, being tender and less fibrous than the green. Therefore, gardeners often hill the dirt around the shaft to prevent that part of the plant from making chlorophyll and turning green. Alternatively, you can fashion a sheath out of cardboard or other porous material to wrap around the stalk as it grows. It needs to be opaque but still allow for some airflow, otherwise the leek may start to rot. About midway through the growing season, side dress the growing area about six inches away from the plants with a balanced fertilizer such as a 10-10-10 NPK mix at a rate of one cup for 10 feet of row. Leeks are highly tolerant of cold. Depending on the variety, they can take temperatures down to 5°F or so, and a frost or two is said to improve their flavor. But you definitely want to pull them before the ground freezes. If you live in a place where you can overwinter leeks, consider that they will probably bolt in spring if they’ve been exposed to frosts and then the weather warms up. If it’s their second year of life, they’ll bolt regardless, being biennial. So pull them before the weather gets too warm, or let a few bolt for seed saving purposes. The round purple, lavender, or pink flowers are quite attractive, and after they go to seed, you can harvest and save the seeds for planting next year. To do this, pluck the pods when they start to crack open. Place them in paper bags to dry, then shake the bags to separate the seeds from the chaff. If you store the seeds in a cool, dry place, they should remain viable for up to three years. You can eat the leeks after they bolt, but they’re not very good. Cultivars to Select As referenced throughout this article, a number of leek cultivars are available, all with various enticing qualities. American Flag This heirloom variety is hardy and will overwinter in mild climates. ‘American Flag’ grows to 20 inches tall and 1.5-2 inches thick. It has thick, blue-green leaves. ‘American Flag’ ‘American Flag’ matures in 130 days. Find seeds in a variety of quantities from Eden Brothers. Early Giant Good for planting in early spring, ‘Early Giant’ has a shorter maturation period of 98 days. This heirloom variety is known for its consistent size and great flavor. ‘Early Giant’ Eden Brothers sells a number of quantities of seeds of this variety. Autumn Giant Leek This tall heirloom grows as tall as 30 inches, with stalks that can reach three inches wide at maturity. ‘Autumn Giant’ is ready to harvest in 135 to 150 days. ‘Autumn Giant’ Get packages of about 50 seeds from Frozen Seed Capsules via Amazon. Lancelot This adaptable hybrid grows a 12- to 14-inch white shafts with dark blue-green flags. ‘Lancelot’ grows well in many zones, and matures in 75 days. ‘Lancelot’ Packages of 72 seedlings of this cultivar are available from Burpee. Pests and Disease Leeks, unfortunately, are impacted by a few insects and several types of fungi. Insects Keep an eye out for these insect pests: Leafminers (Lyriomyza spp.) These tiny, 1/8-inch flies are generally yellow, dark gray, or black, or a combination thereof. They leave thin, white, winding trails on leaves. You might also see white blotches on leaves. The fly lays its eggs in the leaf, and the larvae feed on the leaf’s interior. Use neem oil to get rid of these pests. Find more tips on leafminer control here. Onion Maggots (Delia antiqua) The tiny white larvae of this quarter-inch gray fly emerge from eggs laid on leek leaves or in the soil, and then bore into the plant. They grow to about half an inch long, using their feeding hooks to tear up the plant. This is damaging in and of itself, and the damaged plants are also more susceptible to other pathogens, such as bacteria. Leaves of affected plants turn yellow and the stalk rots. Prevention – such as through crop rotation – is the best way to prevent an infestation. One a plant is impacted, it must be dug up and destroyed. Thrips (Thrips tabaci) Yellow or black dots on plants may be a symptom of thrips. Another sign is leaves that turn silver or gray, or leaves that twist and die. Thrips are small winged insects that damage plants by sucking fluids out. Control them with insecticidal soap, neem oil, or spinosa, a biological pesticide. Read more about thrip identification and control here. Disease Leeks may be plagued by a number of types of fungi, all of which can be treated with a commercial fungicide. Good airflow and proper planting techniques and watering practices, as well as diligently ridding the beds of errant weeds, can help to protect your plants. Here are the primary culprits: Rust (Phragmidium spp.) Rust is a fungal disease that presents as orange pustules on leaves. Botrytis Leaf Blight (Botrytis squamosa) This fungus is characterized by small white lesions ringed in light green. Damping Off (Fusarium spp.) Seedlings that grow slowly and then wilt and die may be a sign of damping off. Root tips of affected plants may be tan, yellow, black, or pink. Learn more about this disease here. Downy Mildew (Peronospora parasitica) Purplish-gray fuzzy growth on leaf surfaces may be a sign of downy mildew. You may see pale spots on leaves, followed by widespread leaf yellowing and collapsed leaf tips. Pink Root (Phoma terrestris) Stunted plants with undersized shafts may be a sign of pink root, which also causes roots to turn light pink and then darken to purple. The roots may be transparent and water-soaked. Purple Blotch (Alternaria porri) Purple blotch presents on the flag or stalk with small, water-soaked lesions with white centers. These blotches enlarge and become brown or purple, with yellow edges. Foliage may die. White Rot (Sclerotinia cepivorum) White rot can stunt growth, causing yellowing of leaves, and eventual death of all foliage. You may see a fluffy white growth at the base of the plant. Harvesting Most leek varieties are fully developed when the stems grow to be a minimum of one inch in width. Some smaller varieties, however, mature at one-half to three-fourths of an inch in diameter. Check your seed packets so you know what to look for. A good quality leek should have a firm, white shaft that’s more than three inches long. Leeks can be harvested whenever they’ve reached their desired size. Leek tops do not die back as the plant matures, unlike with onions and shallots, so you can’t rely on that marker. Simply twist and – gently – pull leeks to harvest them. Or you can dig around them if the soil is dry, and lift them up. You can trim flags to a more manageable length for storage, if you like. See our guide to how to harvest leeks for seven expert tips. Preserving Store leeks in an airtight plastic bag in the crisper drawer of the refrigerator; they’ll stay fresh for about a week. In really cold areas, there’s a longer-term storage option: After harvest, leave the roots attached, but cut the flag back to about an inch. Place stems root-end down in a box and fill it with sand, vermiculite, or sawdust. Keep the packing moist, but not waterlogged, and store in a cool place, where they will keep for about eight weeks. You can freeze these veggies too. Wash them thoroughly (more on this shortly), slice them, and blanch for one minute in boiling water. Blanching helps vegetables to retain their color and nutrients, and it destroys enzymes that can cause spoilage. Drain the blanched slices, dry them, and place them in zip-top plastic freezer bags for storage. They should keep for three to four months. It’s Smelling a Bit Strong in Here Most gardeners who’ve grown leeks consider them to be fairly easy to grow. As long as you give them nutritious soil, some fertilizer, and sufficient water, they should do well in your garden. You’ll also want to keep an eye out for pests and fungi. If you’re not terribly familiar with leeks as an ingredient in your cooking, try expanding your kitchen repertoire with this delicious allium. What better way to do that is there than by growing your own? Are you an experienced leek grower? Please share your wisdom in the comments below. While we’re exploring the alliums, why not check out a few onion articles? Give these a read next: Photos by Fanny Slater and Raquel Smith © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published December 3rd, 2019. Last updated January 19th, 2025. Product photos via Burpee, Eden Brothers, Seeds4planting, and Amazon. Uncredited photos: Shutterstock. Additional writing and editing by Clare Groom and Allison Sidhu. !function(f,b,e,v,n,t,s) if(f.fbq)return;n=f.fbq=function()n.callMethod? n.callMethod.apply(n,arguments):n.queue.push(arguments); if(!f._fbq)f._fbq=n;n.push=n;n.loaded=!0;n.version='2.0'; n.queue=[];t=b.createElement(e);t.async=!0; t.src=v;s=b.getElementsByTagName(e)[0]; s.parentNode.insertBefore(t,s)(window, document,'script', ' fbq('init', '176410929431717'); fbq('track', 'PageView'); Source link
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tumibaba · 16 days ago
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Allium ampeloprasum var. porrum The leek looks like a steroid-fueled green onion. It’s considerably fatter than a scallion, at one to three inches wide, and about twice as tall. But it totally wears the same outfit, albeit in a bigger size. It is in fact related to onions, offering a mild, sweet, onion-like flavor that is used to season any number of dishes – more on that later in this article. Leeks are a cool-weather crop, with an ideal growing-temperature range of 55 to 75°F. Like collard greens, they appreciate a frost or two for better flavor development. We link to vendors to help you find relevant products. If you buy from one of our links, we may earn a commission. Most varieties are hardy to Zones 7 or 8, though some types can tolerate cooler weather. We’ll offer some specifics shortly. The plant is a biennial, though damage and dieback due to a hard freeze will make it an annual. The topmost, leafy green part of the plant is called the “flag,” and the white part is usually called the “stem” or “stalk,” though botanically speaking these are misnomers. The white part of the plant is technically a tight bundle of leaf sheaths. Ready to dive in to the fascinating world of the leek? Here’s what’s to come in this article: It’s time to get growing! Leeks are native to the eastern Mediterranean and the Middle East. They were cultivated in Egypt more than 4,000 years ago, and enjoyed by the workers who built the pyramids. As well as being a staple in the diet of ordinary people, apparently the emperor Nero was fond of a leek or two, eating them almost daily to strengthen his voice. Quick Look Common name(s): Leek Plant type: Biennial vegetable Hardiness (USDA Zone): 5-10 Native to: Mediterranean Season: Spring Exposure: Full sun Soil type: Rich and well draining Soil pH: 6.0-7, slightly acidic to neutral Time to maturity: 80-150 days, depends on variety Spacing: 6 inches Planting depth: Seeds -1/8 inch, seedlings – half the depth Mature size: 6-12 inches wide x 2-3 feet high Water Needs: 1 inch per week Taxonomy Order: Apiales Family: Amaryllidaceae Genus: Allium Species: A. ampeloprasum var. porrum Cultivars: various The Greek physician Hippocrates is thought to have prescribed this vegetable as a cure for nose bleeds. Leeks make an appearance in what is regarded as the world’s first cookbook, “Apicius de re Coquinaria,” (“On the Subject of Cooking”) compiled in fourth- to fifth-century Rome. The recipe collection includes several for leeks, most of which showcase it not as a seasoning for other foods, but as a vegetable to be enjoyed on its own. It is thought that the vegetable spread across Europe and to the British Isles by the marauding Romans. European settlers brought the vegetable to North America. For reasons that are not completely understood, the vegetable is today the national emblem of Wales and is worn proudly on St. David’s Day – a holiday to honor the country’s patron saint. Propagation You can grow leeks from seed or, like the pineapple, propagate it from kitchen scraps. From Seed Start seeds indoors in pots or seed trays. Scatter seeds on top of a rich potting mix, and then cover them with a scant dusting of soil. You can expect germination within five to 12 days. Or you can direct sow outdoors, as long as air temperatures are below 77 and above 55°F. The optimal temperature for germination is between 70 and 77°F. Seedlings will be ready to transplant when they’re six to eight inches tall. Harden them off by moving them outdoors for a few hours each day, gradually lengthening the time spent outside each day for about a week. When you’re ready to transplant, remove seedlings from the soil and gently separate them. Create narrow holes in your prepared bed that are about half as deep as the seedlings, from the root to the top of the stem. The holes should be narrow, not more than an inch in diameter, and can be made by poking a dowel or ‘dibber’ into the ground – as opposed to digging a hole with a garden spade. They should be spaced 6 inches apart in rows that are one foot apart. Set the seedlings into the holes; some of the green part may be below the soil surface, and that’s okay for this plant. Fill the holes with water, but do not backfill the holes with soil. The soil will gradually crumble in, but it will be loose, allowing the leeks to swell to a plump diameter as they grow. From Scraps You can also start a new plant from the rooted bit at the end of a leek stalk. Simply cut off and use the top, leaving at least an inch of stalk at the end, with the roots intact. Place this bit in a cup, add water to cover about half the stalk, put it in a sunny window, and soon you will have more greens shooting up. You can also use toothpicks to suspend the cutting in water, as you would with an avocado pit. Once the top part has started to show new growth of two to three inches, you can plant it out in the garden. Alternatively, keep it in the water to continue growing and harvest straight from your windowsill! How to Grow Leeks prefer rich, well-draining soil with a pH between 6.0 and 7.0. They need a minimum of eight hours of bright sunlight daily. Many varieties require a long growing period of 120 to 150 days, but newer cultivars may require as few as 90 days to mature. With a shallow root system, leeks need about an inch of water per week, so track your local precipitation rates and irrigate if it doesn’t rain. Mulch the growing area well. The white part of the leek is the most desirable for cooking and eating, being tender and less fibrous than the green. Therefore, gardeners often hill the dirt around the shaft to prevent that part of the plant from making chlorophyll and turning green. Alternatively, you can fashion a sheath out of cardboard or other porous material to wrap around the stalk as it grows. It needs to be opaque but still allow for some airflow, otherwise the leek may start to rot. About midway through the growing season, side dress the growing area about six inches away from the plants with a balanced fertilizer such as a 10-10-10 NPK mix at a rate of one cup for 10 feet of row. Leeks are highly tolerant of cold. Depending on the variety, they can take temperatures down to 5°F or so, and a frost or two is said to improve their flavor. But you definitely want to pull them before the ground freezes. If you live in a place where you can overwinter leeks, consider that they will probably bolt in spring if they’ve been exposed to frosts and then the weather warms up. If it’s their second year of life, they’ll bolt regardless, being biennial. So pull them before the weather gets too warm, or let a few bolt for seed saving purposes. The round purple, lavender, or pink flowers are quite attractive, and after they go to seed, you can harvest and save the seeds for planting next year. To do this, pluck the pods when they start to crack open. Place them in paper bags to dry, then shake the bags to separate the seeds from the chaff. If you store the seeds in a cool, dry place, they should remain viable for up to three years. You can eat the leeks after they bolt, but they’re not very good. Cultivars to Select As referenced throughout this article, a number of leek cultivars are available, all with various enticing qualities. American Flag This heirloom variety is hardy and will overwinter in mild climates. ‘American Flag’ grows to 20 inches tall and 1.5-2 inches thick. It has thick, blue-green leaves. ‘American Flag’ ‘American Flag’ matures in 130 days. Find seeds in a variety of quantities from Eden Brothers. Early Giant Good for planting in early spring, ‘Early Giant’ has a shorter maturation period of 98 days. This heirloom variety is known for its consistent size and great flavor. ‘Early Giant’ Eden Brothers sells a number of quantities of seeds of this variety. Autumn Giant Leek This tall heirloom grows as tall as 30 inches, with stalks that can reach three inches wide at maturity. ‘Autumn Giant’ is ready to harvest in 135 to 150 days. ‘Autumn Giant’ Get packages of about 50 seeds from Frozen Seed Capsules via Amazon. Lancelot This adaptable hybrid grows a 12- to 14-inch white shafts with dark blue-green flags. ‘Lancelot’ grows well in many zones, and matures in 75 days. ‘Lancelot’ Packages of 72 seedlings of this cultivar are available from Burpee. Pests and Disease Leeks, unfortunately, are impacted by a few insects and several types of fungi. Insects Keep an eye out for these insect pests: Leafminers (Lyriomyza spp.) These tiny, 1/8-inch flies are generally yellow, dark gray, or black, or a combination thereof. They leave thin, white, winding trails on leaves. You might also see white blotches on leaves. The fly lays its eggs in the leaf, and the larvae feed on the leaf’s interior. Use neem oil to get rid of these pests. Find more tips on leafminer control here. Onion Maggots (Delia antiqua) The tiny white larvae of this quarter-inch gray fly emerge from eggs laid on leek leaves or in the soil, and then bore into the plant. They grow to about half an inch long, using their feeding hooks to tear up the plant. This is damaging in and of itself, and the damaged plants are also more susceptible to other pathogens, such as bacteria. Leaves of affected plants turn yellow and the stalk rots. Prevention – such as through crop rotation – is the best way to prevent an infestation. One a plant is impacted, it must be dug up and destroyed. Thrips (Thrips tabaci) Yellow or black dots on plants may be a symptom of thrips. Another sign is leaves that turn silver or gray, or leaves that twist and die. Thrips are small winged insects that damage plants by sucking fluids out. Control them with insecticidal soap, neem oil, or spinosa, a biological pesticide. Read more about thrip identification and control here. Disease Leeks may be plagued by a number of types of fungi, all of which can be treated with a commercial fungicide. Good airflow and proper planting techniques and watering practices, as well as diligently ridding the beds of errant weeds, can help to protect your plants. Here are the primary culprits: Rust (Phragmidium spp.) Rust is a fungal disease that presents as orange pustules on leaves. Botrytis Leaf Blight (Botrytis squamosa) This fungus is characterized by small white lesions ringed in light green. Damping Off (Fusarium spp.) Seedlings that grow slowly and then wilt and die may be a sign of damping off. Root tips of affected plants may be tan, yellow, black, or pink. Learn more about this disease here. Downy Mildew (Peronospora parasitica) Purplish-gray fuzzy growth on leaf surfaces may be a sign of downy mildew. You may see pale spots on leaves, followed by widespread leaf yellowing and collapsed leaf tips. Pink Root (Phoma terrestris) Stunted plants with undersized shafts may be a sign of pink root, which also causes roots to turn light pink and then darken to purple. The roots may be transparent and water-soaked. Purple Blotch (Alternaria porri) Purple blotch presents on the flag or stalk with small, water-soaked lesions with white centers. These blotches enlarge and become brown or purple, with yellow edges. Foliage may die. White Rot (Sclerotinia cepivorum) White rot can stunt growth, causing yellowing of leaves, and eventual death of all foliage. You may see a fluffy white growth at the base of the plant. Harvesting Most leek varieties are fully developed when the stems grow to be a minimum of one inch in width. Some smaller varieties, however, mature at one-half to three-fourths of an inch in diameter. Check your seed packets so you know what to look for. A good quality leek should have a firm, white shaft that’s more than three inches long. Leeks can be harvested whenever they’ve reached their desired size. Leek tops do not die back as the plant matures, unlike with onions and shallots, so you can’t rely on that marker. Simply twist and – gently – pull leeks to harvest them. Or you can dig around them if the soil is dry, and lift them up. You can trim flags to a more manageable length for storage, if you like. See our guide to how to harvest leeks for seven expert tips. Preserving Store leeks in an airtight plastic bag in the crisper drawer of the refrigerator; they’ll stay fresh for about a week. In really cold areas, there’s a longer-term storage option: After harvest, leave the roots attached, but cut the flag back to about an inch. Place stems root-end down in a box and fill it with sand, vermiculite, or sawdust. Keep the packing moist, but not waterlogged, and store in a cool place, where they will keep for about eight weeks. You can freeze these veggies too. Wash them thoroughly (more on this shortly), slice them, and blanch for one minute in boiling water. Blanching helps vegetables to retain their color and nutrients, and it destroys enzymes that can cause spoilage. Drain the blanched slices, dry them, and place them in zip-top plastic freezer bags for storage. They should keep for three to four months. It’s Smelling a Bit Strong in Here Most gardeners who’ve grown leeks consider them to be fairly easy to grow. As long as you give them nutritious soil, some fertilizer, and sufficient water, they should do well in your garden. You’ll also want to keep an eye out for pests and fungi. If you’re not terribly familiar with leeks as an ingredient in your cooking, try expanding your kitchen repertoire with this delicious allium. What better way to do that is there than by growing your own? Are you an experienced leek grower? Please share your wisdom in the comments below. While we’re exploring the alliums, why not check out a few onion articles? Give these a read next: Photos by Fanny Slater and Raquel Smith © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published December 3rd, 2019. Last updated January 19th, 2025. Product photos via Burpee, Eden Brothers, Seeds4planting, and Amazon. Uncredited photos: Shutterstock. Additional writing and editing by Clare Groom and Allison Sidhu. !function(f,b,e,v,n,t,s) if(f.fbq)return;n=f.fbq=function()n.callMethod? n.callMethod.apply(n,arguments):n.queue.push(arguments); if(!f._fbq)f._fbq=n;n.push=n;n.loaded=!0;n.version='2.0'; n.queue=[];t=b.createElement(e);t.async=!0; t.src=v;s=b.getElementsByTagName(e)[0]; s.parentNode.insertBefore(t,s)(window, document,'script', ' fbq('init', '176410929431717'); fbq('track', 'PageView'); Source link
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romaleen · 16 days ago
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Allium ampeloprasum var. porrum The leek looks like a steroid-fueled green onion. It’s considerably fatter than a scallion, at one to three inches wide, and about twice as tall. But it totally wears the same outfit, albeit in a bigger size. It is in fact related to onions, offering a mild, sweet, onion-like flavor that is used to season any number of dishes – more on that later in this article. Leeks are a cool-weather crop, with an ideal growing-temperature range of 55 to 75°F. Like collard greens, they appreciate a frost or two for better flavor development. We link to vendors to help you find relevant products. If you buy from one of our links, we may earn a commission. Most varieties are hardy to Zones 7 or 8, though some types can tolerate cooler weather. We’ll offer some specifics shortly. The plant is a biennial, though damage and dieback due to a hard freeze will make it an annual. The topmost, leafy green part of the plant is called the “flag,” and the white part is usually called the “stem” or “stalk,” though botanically speaking these are misnomers. The white part of the plant is technically a tight bundle of leaf sheaths. Ready to dive in to the fascinating world of the leek? Here’s what’s to come in this article: It’s time to get growing! Leeks are native to the eastern Mediterranean and the Middle East. They were cultivated in Egypt more than 4,000 years ago, and enjoyed by the workers who built the pyramids. As well as being a staple in the diet of ordinary people, apparently the emperor Nero was fond of a leek or two, eating them almost daily to strengthen his voice. Quick Look Common name(s): Leek Plant type: Biennial vegetable Hardiness (USDA Zone): 5-10 Native to: Mediterranean Season: Spring Exposure: Full sun Soil type: Rich and well draining Soil pH: 6.0-7, slightly acidic to neutral Time to maturity: 80-150 days, depends on variety Spacing: 6 inches Planting depth: Seeds -1/8 inch, seedlings – half the depth Mature size: 6-12 inches wide x 2-3 feet high Water Needs: 1 inch per week Taxonomy Order: Apiales Family: Amaryllidaceae Genus: Allium Species: A. ampeloprasum var. porrum Cultivars: various The Greek physician Hippocrates is thought to have prescribed this vegetable as a cure for nose bleeds. Leeks make an appearance in what is regarded as the world’s first cookbook, “Apicius de re Coquinaria,” (“On the Subject of Cooking”) compiled in fourth- to fifth-century Rome. The recipe collection includes several for leeks, most of which showcase it not as a seasoning for other foods, but as a vegetable to be enjoyed on its own. It is thought that the vegetable spread across Europe and to the British Isles by the marauding Romans. European settlers brought the vegetable to North America. For reasons that are not completely understood, the vegetable is today the national emblem of Wales and is worn proudly on St. David’s Day – a holiday to honor the country’s patron saint. Propagation You can grow leeks from seed or, like the pineapple, propagate it from kitchen scraps. From Seed Start seeds indoors in pots or seed trays. Scatter seeds on top of a rich potting mix, and then cover them with a scant dusting of soil. You can expect germination within five to 12 days. Or you can direct sow outdoors, as long as air temperatures are below 77 and above 55°F. The optimal temperature for germination is between 70 and 77°F. Seedlings will be ready to transplant when they’re six to eight inches tall. Harden them off by moving them outdoors for a few hours each day, gradually lengthening the time spent outside each day for about a week. When you’re ready to transplant, remove seedlings from the soil and gently separate them. Create narrow holes in your prepared bed that are about half as deep as the seedlings, from the root to the top of the stem. The holes should be narrow, not more than an inch in diameter, and can be made by poking a dowel or ‘dibber’ into the ground – as opposed to digging a hole with a garden spade. They should be spaced 6 inches apart in rows that are one foot apart. Set the seedlings into the holes; some of the green part may be below the soil surface, and that’s okay for this plant. Fill the holes with water, but do not backfill the holes with soil. The soil will gradually crumble in, but it will be loose, allowing the leeks to swell to a plump diameter as they grow. From Scraps You can also start a new plant from the rooted bit at the end of a leek stalk. Simply cut off and use the top, leaving at least an inch of stalk at the end, with the roots intact. Place this bit in a cup, add water to cover about half the stalk, put it in a sunny window, and soon you will have more greens shooting up. You can also use toothpicks to suspend the cutting in water, as you would with an avocado pit. Once the top part has started to show new growth of two to three inches, you can plant it out in the garden. Alternatively, keep it in the water to continue growing and harvest straight from your windowsill! How to Grow Leeks prefer rich, well-draining soil with a pH between 6.0 and 7.0. They need a minimum of eight hours of bright sunlight daily. Many varieties require a long growing period of 120 to 150 days, but newer cultivars may require as few as 90 days to mature. With a shallow root system, leeks need about an inch of water per week, so track your local precipitation rates and irrigate if it doesn’t rain. Mulch the growing area well. The white part of the leek is the most desirable for cooking and eating, being tender and less fibrous than the green. Therefore, gardeners often hill the dirt around the shaft to prevent that part of the plant from making chlorophyll and turning green. Alternatively, you can fashion a sheath out of cardboard or other porous material to wrap around the stalk as it grows. It needs to be opaque but still allow for some airflow, otherwise the leek may start to rot. About midway through the growing season, side dress the growing area about six inches away from the plants with a balanced fertilizer such as a 10-10-10 NPK mix at a rate of one cup for 10 feet of row. Leeks are highly tolerant of cold. Depending on the variety, they can take temperatures down to 5°F or so, and a frost or two is said to improve their flavor. But you definitely want to pull them before the ground freezes. If you live in a place where you can overwinter leeks, consider that they will probably bolt in spring if they’ve been exposed to frosts and then the weather warms up. If it’s their second year of life, they’ll bolt regardless, being biennial. So pull them before the weather gets too warm, or let a few bolt for seed saving purposes. The round purple, lavender, or pink flowers are quite attractive, and after they go to seed, you can harvest and save the seeds for planting next year. To do this, pluck the pods when they start to crack open. Place them in paper bags to dry, then shake the bags to separate the seeds from the chaff. If you store the seeds in a cool, dry place, they should remain viable for up to three years. You can eat the leeks after they bolt, but they’re not very good. Cultivars to Select As referenced throughout this article, a number of leek cultivars are available, all with various enticing qualities. American Flag This heirloom variety is hardy and will overwinter in mild climates. ‘American Flag’ grows to 20 inches tall and 1.5-2 inches thick. It has thick, blue-green leaves. ‘American Flag’ ‘American Flag’ matures in 130 days. Find seeds in a variety of quantities from Eden Brothers. Early Giant Good for planting in early spring, ‘Early Giant’ has a shorter maturation period of 98 days. This heirloom variety is known for its consistent size and great flavor. ‘Early Giant’ Eden Brothers sells a number of quantities of seeds of this variety. Autumn Giant Leek This tall heirloom grows as tall as 30 inches, with stalks that can reach three inches wide at maturity. ‘Autumn Giant’ is ready to harvest in 135 to 150 days. ‘Autumn Giant’ Get packages of about 50 seeds from Frozen Seed Capsules via Amazon. Lancelot This adaptable hybrid grows a 12- to 14-inch white shafts with dark blue-green flags. ‘Lancelot’ grows well in many zones, and matures in 75 days. ‘Lancelot’ Packages of 72 seedlings of this cultivar are available from Burpee. Pests and Disease Leeks, unfortunately, are impacted by a few insects and several types of fungi. Insects Keep an eye out for these insect pests: Leafminers (Lyriomyza spp.) These tiny, 1/8-inch flies are generally yellow, dark gray, or black, or a combination thereof. They leave thin, white, winding trails on leaves. You might also see white blotches on leaves. The fly lays its eggs in the leaf, and the larvae feed on the leaf’s interior. Use neem oil to get rid of these pests. Find more tips on leafminer control here. Onion Maggots (Delia antiqua) The tiny white larvae of this quarter-inch gray fly emerge from eggs laid on leek leaves or in the soil, and then bore into the plant. They grow to about half an inch long, using their feeding hooks to tear up the plant. This is damaging in and of itself, and the damaged plants are also more susceptible to other pathogens, such as bacteria. Leaves of affected plants turn yellow and the stalk rots. Prevention – such as through crop rotation – is the best way to prevent an infestation. One a plant is impacted, it must be dug up and destroyed. Thrips (Thrips tabaci) Yellow or black dots on plants may be a symptom of thrips. Another sign is leaves that turn silver or gray, or leaves that twist and die. Thrips are small winged insects that damage plants by sucking fluids out. Control them with insecticidal soap, neem oil, or spinosa, a biological pesticide. Read more about thrip identification and control here. Disease Leeks may be plagued by a number of types of fungi, all of which can be treated with a commercial fungicide. Good airflow and proper planting techniques and watering practices, as well as diligently ridding the beds of errant weeds, can help to protect your plants. Here are the primary culprits: Rust (Phragmidium spp.) Rust is a fungal disease that presents as orange pustules on leaves. Botrytis Leaf Blight (Botrytis squamosa) This fungus is characterized by small white lesions ringed in light green. Damping Off (Fusarium spp.) Seedlings that grow slowly and then wilt and die may be a sign of damping off. Root tips of affected plants may be tan, yellow, black, or pink. Learn more about this disease here. Downy Mildew (Peronospora parasitica) Purplish-gray fuzzy growth on leaf surfaces may be a sign of downy mildew. You may see pale spots on leaves, followed by widespread leaf yellowing and collapsed leaf tips. Pink Root (Phoma terrestris) Stunted plants with undersized shafts may be a sign of pink root, which also causes roots to turn light pink and then darken to purple. The roots may be transparent and water-soaked. Purple Blotch (Alternaria porri) Purple blotch presents on the flag or stalk with small, water-soaked lesions with white centers. These blotches enlarge and become brown or purple, with yellow edges. Foliage may die. White Rot (Sclerotinia cepivorum) White rot can stunt growth, causing yellowing of leaves, and eventual death of all foliage. You may see a fluffy white growth at the base of the plant. Harvesting Most leek varieties are fully developed when the stems grow to be a minimum of one inch in width. Some smaller varieties, however, mature at one-half to three-fourths of an inch in diameter. Check your seed packets so you know what to look for. A good quality leek should have a firm, white shaft that’s more than three inches long. Leeks can be harvested whenever they’ve reached their desired size. Leek tops do not die back as the plant matures, unlike with onions and shallots, so you can’t rely on that marker. Simply twist and – gently – pull leeks to harvest them. Or you can dig around them if the soil is dry, and lift them up. You can trim flags to a more manageable length for storage, if you like. See our guide to how to harvest leeks for seven expert tips. Preserving Store leeks in an airtight plastic bag in the crisper drawer of the refrigerator; they’ll stay fresh for about a week. In really cold areas, there’s a longer-term storage option: After harvest, leave the roots attached, but cut the flag back to about an inch. Place stems root-end down in a box and fill it with sand, vermiculite, or sawdust. Keep the packing moist, but not waterlogged, and store in a cool place, where they will keep for about eight weeks. You can freeze these veggies too. Wash them thoroughly (more on this shortly), slice them, and blanch for one minute in boiling water. Blanching helps vegetables to retain their color and nutrients, and it destroys enzymes that can cause spoilage. Drain the blanched slices, dry them, and place them in zip-top plastic freezer bags for storage. They should keep for three to four months. It’s Smelling a Bit Strong in Here Most gardeners who’ve grown leeks consider them to be fairly easy to grow. As long as you give them nutritious soil, some fertilizer, and sufficient water, they should do well in your garden. You’ll also want to keep an eye out for pests and fungi. If you’re not terribly familiar with leeks as an ingredient in your cooking, try expanding your kitchen repertoire with this delicious allium. What better way to do that is there than by growing your own? Are you an experienced leek grower? Please share your wisdom in the comments below. While we’re exploring the alliums, why not check out a few onion articles? Give these a read next: Photos by Fanny Slater and Raquel Smith © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published December 3rd, 2019. Last updated January 19th, 2025. Product photos via Burpee, Eden Brothers, Seeds4planting, and Amazon. Uncredited photos: Shutterstock. Additional writing and editing by Clare Groom and Allison Sidhu. !function(f,b,e,v,n,t,s) if(f.fbq)return;n=f.fbq=function()n.callMethod? n.callMethod.apply(n,arguments):n.queue.push(arguments); if(!f._fbq)f._fbq=n;n.push=n;n.loaded=!0;n.version='2.0'; n.queue=[];t=b.createElement(e);t.async=!0; t.src=v;s=b.getElementsByTagName(e)[0]; s.parentNode.insertBefore(t,s)(window, document,'script', ' fbq('init', '176410929431717'); fbq('track', 'PageView'); Source link
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