The oyster mushroom gets its name from its cap which, some say, resembles an oyster. The stem of the oyster mushrooms is perhaps more distinct; it unfurls something like one of those old-time paper lady's fans. The oyster mushroom has...

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Onion Family Growing Problems: Troubleshooting

Onions and their close relatives--chives, garlic, shallots, and leeks--are among the oldest of home garden plants. Allium is the genus for these crops. All varieties of Allium require loose, well-drained soil rich in nitrogen.

There are hundreds of varieties of onion family plants. All suffer from similar pest, disease, and cultural problems

Here is a troubleshooting list of possible onion family growing problems with control and cure suggestions:

Plants produce many leaves but no bulbs. Planting time incorrect or temperatures are too warm. Bulbing onion and garlic must be exposed to temperatures of 32° to 50°F for 1 to 2 months before planting to induce bulb formation. Place garlic cloves in the refrigerator for 4 weeks before planting or plant early in season so that cloves are chilled.

Plants are stunted; worms boring into roots. Wireworms are the soil-dwelling larvae of click beetles; they look like wirey-jointed worms. Check soil before planting; flood the soil if wireworms are present. Remove infested plants and surrounding soil. Keep the garden clean and free of plant debris.

Leaves turn silvery and white streaked or blotchy; leaves may become distorted. Onion thrips are most common during dry warm, weather. Keep the garden clean. Blast thrips with water to wash them away. Use insecticidal soap.

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How to Grow Leeks

Leeks are cool-season vegetables that require 120 to 170 days to come to harvest. Leeks are often grown from transplants. Start leeks indoors and set them into the garden in early spring 4 to 6 weeks before the last average frost date when they are about 3 inches tall. In mild winter climates transplant leeks into the garden in autumn or late winter.

How to prepare and cook leeks: click here.

Description. The leek is a hardy biennial grown as an annual. Leeks have thick white stalks topped with fanning, deed-green, strap-like leaves. Leeks are mild flavored members of the onion family.

Yield. Plant 12 to 15 leeks per household member.

Site. Grow leeks in full sun. Plant leeks in organically rich well-drained soil. Leeks prefer a soil pH of 6.0 to 6.8. Prepare planting beds a few months in advance adding garden compost and well-aged manure. Leeks are often sown or transplanted into trenches. Prepare trenches 5 inches deep and set transplants at the bottom of the trench. As the plants mature allow the trenches to fill in gradually around the plants.

Planting time. Leeks require 120 to 170 days to come to harvest and grow best where the temperature ranges from 45° to 85°F. Leeks are usually grown from transplants. Sow leek seeds indoors in early spring; set seedlings in the garden 4 to 6 weeks before the last average frost date when they are about 3 inches tall. In mild winter climates transplant leeks into the garden in autumn or late winter. Leeks will tolerate warm temperatures.

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Leek and Pumpkin Soup

Here is a first-course soup or a hearty lunch soup served with warm bread.

This is a perfect autumn soup; both leeks and pumpkins are readily available fresh and local in October.

Leeks--with long, thick, blanched necks and only a slight bulb formation at the base--are members of the onion family. But leeks do not taste like their cousins, shallots or green onions. They are delicate and sweet flavored, not pungent at all.

Select leeks with a white neck and fresh, dark green tops.

Leeks will keep in a plastic bag in the refrigerator crisper for several days. When ready to cook, cut off the green tops and roots, wash the white part, separate the layer and let water run between them to remove all traces of dirt.

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Leeks

The most esteemed member of the onion family is the leek.

The flavor and fragrance of leeks are more subtle, more delicate and sweeter than onions

The ancient Egyptians held leeks in high esteem as did the ancient Romans, who considered leeks superior to both onions and garlic.

The leek is essential to many fine dishes—the popular cold soup vichyssoise—which has been made in France for centuries, the Scottish cock-a-leekie, and stews such as the French pot-au-feu.

You can find leeks at the farm market year round, but their peak season is October through May.

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