Leek, also known as green toad, red leeks, wild locust, and rice bran, is an annual vegetable that is primarily grown for its tender young leaves. Cultivating leeks during the summer requires specific techniques to ensure a healthy and productive harvest. Here are the key points of summer leek cultivation:
First, selecting the right variety is crucial. For summer open-field cultivation, it's best to choose heat-resistant, drought-tolerant, disease- and pest-resistant varieties with high yield and quality. Some recommended types include large-leaved red leeks, round-leaved leeks, and pointed red amaranth. Large-leaved red leeks have about 14 broad, long oval leaves with deep purple edges and green centers. Their stems are light green, thick, and tender, making them ideal for cooking. These can be harvested around 40 days after sowing, with an average yield of about 2,500 kilograms per mu. Round-leaved leeks feature 15 leaves with a green front and pink-green back, and their stems are green or dark purple. They grow quickly in warm conditions and can be harvested within 20 days of sowing, yielding around 2,000 kg per mu. Pointed red amaranth has narrow, elongated leaves with purple stems and petioles, covered in white short hairs. Though slightly more fibrous, they are still tender and suitable for cooking, with an average yield of 1,500 kg per mu.
Second, proper sowing techniques are essential. Choose flat, sandy land that is easy to irrigate and drain, with loose sandy loam or clay loam soil, preferably slightly alkaline. After harvesting the previous crop, prepare the soil thoroughly. Apply 2,000 kg of organic fertilizer and 50 kg of diammonium phosphate per acre. Make a 1.5-meter-wide flat bed, and sow seeds directly rather than transplanting. Sow between late May and June, using 1 kg of seed per acre. Cover the seeds with 0.5 cm of soil and water gently after compacting.
Third, field management plays a vital role. Leeks are relatively easy to manage, but keeping the soil consistently moist is important. Summer sowing typically results in germination within 3 to 6 days. Once the plants emerge, weeding should be done promptly, and irrigation and fertilization should be carefully managed to maintain soil moisture. During hot summer months, shading nets can help reduce temperatures and keep the environment suitable for growth, which ultimately improves yield and quality. Fertilize three times: the first time when the plant has two true leaves, the second after 12 days, and the third after the first harvest. Water immediately after each application. If sufficient base fertilizer is used, no additional fertilizers may be needed during the growing period.
Fourth, pest control is necessary. Although leeks are generally resistant to diseases, common issues include white rust and aphids. To control white rust, spray 50% mancozeb WP diluted at 700 times or 64% anti-virus WP at 500 times. For aphid control, use 40% dimethoate diluted at 1,200–2,000 times or 2.5% Kung Fu EC at 4,000 times.
Finally, timely harvesting is essential. The first harvest occurs 45 to 50 days after sowing, when the seedlings are 12 to 15 cm tall with 5 to 6 leaves. A second harvest can be done 20 days later, leaving 5 cm at the base. The third harvest follows when the new shoots reach about 15 cm in height. This method ensures continuous production and maximizes yield.
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