Description:

This rustic, cold-resistant variety is ideal for winter harvests. These leeks have a large, medium-length cask with bluish foliage. Essential in soup, leeks can also be eaten in salads, pies or gratins.

Culinary tip:

Essential in soup, leeks can also be eaten in salads, pies or gratins.

Soil tip:

To make the white as long as possible, but the foot of the leeks (form a small mound of earth at the foot). Leeks like sunny exposure.

Culture advice:

1. Sows: Sow in sheltered situations from April to May in lines 15 cm apart.
2. Transplanting: When your leeks are the size of a pencil, take them out of the ground and shorten the leaves and roots. Plant them in 30 cm distant lines, leaving 20 cm between each leek. Be careful to push your leeks to the base of the leaves.
3. Harvest: Harvest from December to March.

Plants:

Leeks like the proximity of the carrot, which keeps pests like leek worms away.

Performance:

3x3 m

Bag with 4g seeds

The stages of sowing: