Why Russian Gardeners Are Falling for Leeks and How to Grow Them
Leeks are gaining popularity among Russian gardeners for their mild taste and health benefits. Though consumption remains low compared to staples like potatoes or carrots, urban growers in cities such as Moscow and St. Petersburg are increasingly planting them. Proper seed treatment and careful cultivation can lead to stronger plants and an earlier harvest.
To improve germination, leek seeds should first be soaked in warm water for 12–24 hours. The ideal time to sow them in central Russia is late February to early March. A light soil mix of peat, humus, and sand in a 2:1:1 ratio works best for seedlings.
Seeds should be planted in furrows 1 cm deep, spaced 0.5 cm apart, and covered with plastic wrap. A constant temperature of 20–22°C (68–72°F) helps them sprout within 10–15 days. Once sprouted, the temperature should drop to 16–18°C (61–64°F) during the day and 12–14°C (54–57°F) at night.
Seedlings need moderate watering, avoiding excess moisture. Trimming the greens regularly strengthens root growth and thickens stems. Fertilising every two weeks with a weak, balanced nutrient solution supports healthy development.
Starting leeks from seedlings rather than direct sowing produces stronger plants. This method also allows for an earlier harvest, making it a preferred choice for many growers.
Leeks remain a niche crop in Russia, with annual consumption steady at 5–7 kg per person. Their delicate flavour and nutritional value continue to attract gardeners, particularly in urban areas. Following these cultivation steps can help ensure a successful harvest for those looking to grow them at home.
