Leek Farming In Kenya

Leek is a vegetable whose edible part of the plant is a bundle of leaf sheaths or stem.

Varieties

Italian giant, Bulgarian giant, American flag, Mussel burg giant, Swiss bluveta.

Ecological requirements

Altitude: Over 1500.

Rainfall: Ranging between 700-1000mm during the growing period.

Soils: Deep well drained fertile clay to clay loams with Ph ranging from 6.5-7.5

Temperature: Ranging from 13⁰-24⁰C

Land preparation

Plough the land early before planting, remove all the weeds especially the perennials and other obstacles in the soil. Add 25-30 tons well decomposed organic manure per hectare, incorporate in the soil so as to add essential crop nutrients.

Propagation and planting

Add 250kg DAP per hectare during planting. Propagation is done by direct seeding or first raising seedlings on the nursery followed by transplanting which is done 8-10 weeks. Harden off the seedlings for 1-2 weeks before transplanting. Spacing should be 30cm by 15cm and seed rate of 3kg per hectare.

Weed Management

Keep the vegetable field weed free throughout the growing period. Mulch the crop at the base just around the root zone with dry grass or straw to retain moisture and reduce weed growth.

Top-dressing

Should be done at the right time to supplement nitrogen

Done 3-4 weeks after transplanting, apply 250kgCAN pr hectare

Pest management

Onion thrips: Spray with suitable insecticide eg Dynamic.

Harvesting

The crop mature in 16-20 weeks after planting or when shoots are about 4cm diameter and

25-30cm long. Yield range from 7-10 tons per hectare.

Storage

Cool the stems after harvesting at 4⁰C and relative humidity between 95-100%. Under such conditions the stems can be stored for 2-3 months without going bad.