Description:

This variety produces large cardes up to 10 cm wide with wavy leaves. It has a good resistance to heat which facilitates its cultivation.

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 April to July in lines 40 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 40 cm.
3. Harvest: Harvest from August to November.

Plants:

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

Bag comprising 5g of seeds

The stages of sowing: