Wild Leeks (Allium tricoccum) are onion-like plants that grow in the woods. The smooth, elliptical-shaped leaves come up in the spring, making them very easy to spot in a forest. They are easily distinguished due to their scent; both the leaves and bulbs smell like onions. Europeans have recognized its healing properties for centuries, where it is valued for its ability to cleanse the blood of impurities. Leaves and flowers may be eaten raw (salads) or cooked (in addition to soups, sauces, or stews). Bulbs can also be eaten raw or cooked. The leaves are edible; they can be used as salad, herb, boiled as a vegetable, in soup, or an ingredient for a sauce be a substitute for pesto in place of basil. The stems are preserved by salting and eaten as a salad in Russia.
The plant thrives in zones 4 to 9, prefers moist and slightly acid soils. Wild Leeks requires 2 months of cold stratification to break seed dormancy. It tricks seeds into thinking that winter is over and it is time to germinate. You would want to use sandy/well-draining soil, such as a cactus mix. Put soil in a small pot and water soil, let drain. Sow your seeds on the surface of the soil, sprinkle a light layer over the seeds, and then cover with plastic wrap. Place the pot into the refrigerator or outside during the winter and keep cold for at least 60 days. Keep soil moist but not soaking wet during this process. At the end of the cold stratification time, place the pot with plastic wrap on- in a warm/sunny location. Once seeds germinate, remove plastic wrap.
0.01g ~15+ Seeds
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