Overwinter Leek Variety Trial (1986)
Extremely high quality leeks are being produced on a small scale in the Willamette Valley with good yields. The crop is usually seeded in early spring, matures in autumn, and can be held through the winter for harvest the following spring. Very few varieties are grown commercially and the highest quality plants have been transplanted and grown in trench culture. The most lucrative market is the restaurant trade, which demands long, thick, blanched stems. Healthy foliage can also be used decoratively in presentation of restaurant dishes.