Botanical Name: Allium porrum
How to Grow It
The problem with “normal” leeks is the wait – most take six months or more to mature, and in tropical or subtropical climates, the wet season can wipe out your crop entirely. Multiplier leeks solve this problem.
These are a perennial leek (technically still Allium porrum), forming tight clumps of slender stalks rather than one big thick stem. Instead of planting seeds every year, you plant once – and the clump keeps expanding.
They’ll grow in almost any climate and any soil type. In the tropics and subtropics they’ll tick along all year. In colder regions they may slow or stop in winter, but will usually pick up again in spring.
The only “job” you really need to do? Pull the clumps up and divide them every few months. If you don’t, they’ll stay skinny and overcrowded. Separate them, replant the fattest ones with some space to grow, and eat the rest.
They do best in full sun but will handle part shade. They’re pretty drought tolerant once established, but a splash of water and some mulch will give you fatter, juicier stems. A handful of compost or organic fertiliser now and then will keep them thriving, but they’ll survive neglect.
planting a single seedling
Propagation is foolproof. Pull up a clump, separate out the mini-leeks, and replant the ones you want to keep. That’s it. One plant quickly turns into dozens.
They also do well in pots. Just make sure you divide and refresh the soil every year or two.
Herbal & Nutrient Value
Multiplier leeks share the same nutritional profile as regular leeks and the broader onion family. They’re rich in vitamins A, B, and C, and provide calcium, potassium, phosphorus, iron, and even a bit of protein.
Like other alliums, they contain sulphur compounds that are thought to support immunity, reduce inflammation, and promote healthy circulation. They’ve been used traditionally as a digestive tonic and for clearing congestion – a gentle, daily “feel good” food.
Because you can eat them fresh from the garden year-round, they’re a brilliant way to get a steady supply of those onion-family health benefits without needing a supermarket run.
Traditional & Home Remedies
Leek & Honey Syrup for Coughs – Simmer chopped leek in honey, take spoonfuls for throat soothing.
Leek Broth for Digestion – Mild soup made from leeks for upset stomachs.
Poultice for Boils – Warm, softened leeks mashed and applied to skin.
Using It in the Kitchen
Think of multiplier leeks as “mini leeks” – same flavour, just smaller. They’re tender, mild, and sweet, and you can use them exactly like regular leeks.
Slice them into soups, curries, and casseroles – they add that lovely leek sweetness. Because they’re so mild, they’re also brilliant in stir-fries and omelettes – just don’t overcook them or you’ll lose that fresh taste. The green tops are softer than supermarket leeks, so you can use more of the plant instead of trimming half away.
Storage tip: Harvest as you need them – they’ll keep standing fresh in the garden for months. If you do harvest extra, store them in the fridge wrapped in a damp tea towel for up to a week.
Simple recipe ideas:
– Mini-Leek & Potato Soup – Sauté chopped multiplier leeks with butter, add potatoes and stock, simmer, then blend for a classic creamy soup.
– Stir-Fry Sweetness – Toss whole baby leeks into a hot wok with soy, garlic, and ginger – a mild, sweet addition to any stir-fry.
– Leek Omelette – Sweat chopped leeks gently in butter, then pour over beaten eggs for a fragrant, tender omelette.
– Leek & Lentil Curry – Add chopped leeks to lentils and coconut milk with curry spices – mild, rich, and filling.
– Slow-Roasted Leeks – Halve larger leeks, drizzle with olive oil and thyme, and roast until caramelised.
Other Uses
- Companion planting hero: Like other alliums, multiplier leeks repel pests such as carrot fly and aphids, making them great neighbours in the veggie patch.
- Soil helpers: Their roots help break up the soil, and the trimmings make a nitrogen-rich compost addition.
- Ornamental touch: The clumps have a neat, grassy look and will produce pretty allium-style flower heads if left to bloom.
Why it’s a survival plant:
Perennial and self-multiplying – plant once and you’ll have them for years.
Grow anywhere, thrive on neglect – they’ll still produce.
Continuous harvests – fresh leeks at your fingertips all year round.
A no-fuss, no-fail leek for the survival gardener – one that keeps on giving.
