Growing
Sow the seeds thinly from August to April and about 1cm deep.
If the growth is slow, give them liquid fertiliser.
As the stems length, for pure white leeks draw soil up around them, do not use
wet soil as it will rot the stems.  Toilet rolls or cardboard cylinders from tin foil or
glad wrap rolls can be placed over maturing plants to achieve the same results.
Try to avoid getting soil in between the leaves as it makes cleaning them very
difficult.
Leave the leeks in the ground until needed or if you need the space in your
garden put them in a bucket filled with soil and put in a convenient place.

Storing
The thinnings can be added to soups and salads.
Leeks will exude an aroma that can be absorbed by other things in your refrigerator, so to store them before
cooking, lightly wrap them in plastic wrap to contain the odour and moisture. Do not trim or wash before
storing. Store in the vegetable drawer of your refrigerator.   Leeks can be stored up to two weeks. Cooked leeks should be
covered, refrigerated, and used within one to two days.
Leeks are unfortunately not a good candidate for freezing or canning unless you plan on using them in soups or other recipes
rather than as a main dish. Freezing tends to turn them to mush and lends a bitter taste.
If you decide to freeze leeks, cut into slices or whole lengths. Seal in airtight bags, freeze, and use within three months.
To preserve flavour, do not thaw before cooking further. Use frozen cooked leftovers for soup within three months.
Leeks make a great soup or can substitute onions in many dishes, raw leek can be added to salads.
Leeks can be baked, roasted, fried and stewed.