Leek Capers

Powerfully leeky, beautifully salty, and a fantastic way to preserve the flavour of leeks over the whole year. You might have noticed that we like to leave a small portion of our leek crop to flower, often transplanting some of the less desirable leeks into the spare corners of other raised beds in the garden. Not only do leeks barely cast any shadow on the plants around them, but they also provide great height and structure for the garden, and most importantly, are a source of food for all pollinators (which go absolutely wild for them!) And here is a use for the seeds once they’ve finished flowering.

Use them as you would any regular caper but be prepared for the extra allium kick! Check out this simple pickled cucumber sandwich recipe for inspiration.

Recipe - Makes 340ml Jar - Takes 10 minutes

• 120ml cider vinegar

• 120ml water

• 1tbsp sea salt

• 50-80g leek seeds

• 340g glass jar

Step 1.

Harvest and prepare the leek seeds by removing and cleaning them. This is easiest with a pair of scissors, then gently rinsed with fresh water to remove any decaying petals that may remain.

Step 2.

Heat the vinegar, salt and water in a small saucepan until boiling and the salt has dissolved. As it heats, transfer the seeds to a clean, sterilised glass jar. To sterilise the jar, wash with hot soapy water, then dry it in the oven at 100c (210f) for 20 minutes (remove any plastic or rubber before doing so).

Pour the hot brine over the seeds until they’re covered (they will float but don’t worry about it, as long as there’s enough to fill the jar). Fasten the lid in place tightly and upend the jar to make sure all the seeds are covered with brine. Allow it to cool at room temperature, then place it in the fridge for 6 days before tasting.

Store for 6 months. Once opened, store for 2 months.