Leek

Egyptian leek, locally known as kurrat (Allium ampeloprasum Kurrat Group, syn. Allium kurrat), has been cultivated along the Nile for at least 2,500 years. Unlike the thick European leek, it forms only small bulbs and is prized for its slender, deep-green leaves carrying a mild-to-strong garlic-leek aroma. Best of all it is cut-and-come-again: harvest the foliage repeatedly to flavour soups, omelettes, rice dishes and fresh salads.

Planting

Sow seed directly into well-drained, fertile heavy loam or clay rich in organic matter, at a pH of about 6.0-7.0. Place seed shallowly, roughly 1 cm deep. In Egypt sow during the two main windows, August-November and late January-April, avoiding extreme heat and cold. At 18-22 C germination takes about 7-14 days. Thin or transplant to 10-15 cm apart with rows 35-45 cm apart, in full sun of at least 8 hours daily.

Fertilizing

Work organic manure into the bed before sowing. About one month after planting, apply nitrogen, phosphorus and potassium. Because the leaves are cut repeatedly, side-dress with nitrogen after every harvest to drive fresh regrowth; a balanced 10-10-10 mid-season suits home gardens.

Care

Its shallow roots (45-60 cm) need steady moisture, about 2.5 cm of water weekly, never waterlogged. Watch for thrips, onion maggot, rust, fusarium wilt and pink root. Make the first cut 2 cm above soil about 1.5-2 months after planting, then every 3-5 weeks across a stand lasting around 18 months.