Green Poirée seeds bag to be cut

Description:

This variety, also called "bette-spinach" produces very green leaves that are harvested as it grows and is eaten in the manner of spinach.

Culinary tip:

The leaves of the poirée are delicious in soup or tanned like spinach, and the ribs cooked in gratin.

Soil tip:

To ensure a quick regrowth and extend the harvest period, water your poires regularly. The poirée likes sunny exposure.

Culture advice:

1. Sows: Sow from March to July in lines 30 cm apart.
2. Thinning: When your poires have 3-4 sheets, pull out the smaller ones and keep the smaller ones to leave only one seep every 25 cm.
3. Harvest: Harvest from July to November.

Plants:

The poirée likes the proximity of the shallot because this association, not tiring for the earth, gives excellent results.

Performance:

Up to 30 feet

Bag comprising 5g of seeds

The stages of sowing: