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Home Farming Tips How To Make Money From Leeks

How To Make Money From Leeks

by Jacquiline Nakandi
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By Umar Nsubuga

Leeks, a member of the onion family, are gaining popularity in Ugandan kitchens and markets for their mild flavour, nutritional value, and versatility in cooking.

 They can be eaten raw, sautéed, or added to soups and stews, making them a favourite for many. To succeed with leeks, it is vital to understand how to grow, care for, and market them effectively.

How to grow leeks

Henry Sekyewa, an agronomist says leeks thrive in fertile, well-drained soils with a neutral pH (6.0 to 7.0) and ample sunlight.

According to Sekyewa, the first step is preparing the soil by loosening it and incorporating organic matter such as compost or well-rotted manure.

“Start with high-quality seeds or seedlings from trusted suppliers,” Sekyewa advises.

“Sow seeds in a nursery bed and transplant them when they reach 15–20 cm in height.”

He explains spacing is essential for healthy growth. Transplant seedlings 15cm apart within rows, with rows spaced 30cm apart. Regular watering is crucial, especially during dry spells, to keep the soil consistently moist.

Sekyewa emphasises proper fertilisation, recommending nitrogen-rich fertilisers during the growing season to promote healthy leaves.

As the plants grow, he suggests mounding soil around the base of the stems to blanch them, resulting in tender and flavorful stalks.

Pests such as thrips and diseases like leaf blight can threaten leek crops. Sekyewa recommends regular monitoring and the use of organic or chemical solutions to address infestations promptly.

Leek farming

Agnes Nakalega, a vegetable farmer, has been growing leeks for over two years on her half-acre farm. She highlights the crop’s profitability and ease of cultivation.

Many people buy leeks to add flavour to their meals. Photos by Umar Nsubuga

“Leeks don’t require a lot of space or resources. I earn a steady income by selling them to local markets and restaurants,” Nakalega explains.

She explains that proper spacing, regular watering, and pest control are the keys to her success.

“I usually harvest leeks about 90 to 120 days after transplanting. Each stalk fetches between sh500 and sh1,000, depending on the season,” she says.

Selling and storing leeks

At Nakasero Market, vendor Charles Lubega has seen a steady rise in leek demand as more Ugandans embrace them for their health benefits and culinary uses.

“Leeks are rich in vitamins and low in calories, making them a favourite for health-conscious customers,” Lubega says.

He explains that the vegetable sells quickly when fresh, with a bunch priced between sh3,000 and sh5,000.

“To keep leeks fresh, I store them in a cool, shaded area and sprinkle them with water occasionally,” Lubega adds.

Lubega also notes that customers prefer firm, green leaves and white stalks without blemishes. For long-term storage, he recommends refrigerating leeks in plastic bags or wrapping them in damp paper towels.

Why Ugandans love leeks

Leeks have become a household favourite for their versatility and health benefits. They are an excellent source of vitamins A, C, and K, as well as dietary fiber. Leeks can be eaten raw in salads, added to soups, or sautéed as a side dish.

“Many people buy leeks to add flavour to their meals. They are a great substitute for onions and garlic,” Lubega explains.

How to benefit from leek farming

Leek farming offers multiple income streams. Farmers can sell fresh stalks to local markets, supermarkets, or directly to consumers.

Value addition, such as drying and packaging leeks for seasoning, is another avenue to explore.

“There’s a growing demand for quality seeds, and I see it as an opportunity,” Nakalega says.

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