Allium ampeloprasum

Allium ampeloprasum, better known by its vernacular names of leek of summer, perennial leek, or even vine leek, is a vigorous and perennial bulbous plant that has been cultivated since prehistoric times. This ancestor of the leek produces an edible bulb and foliage, with a delicate flavour. Let the plant establish and thrive for a few years before harvesting. The perennial leek goes into dormancy in summer, in dry soil. Harvest the foliage in autumn and winter, and the bulbs in summer. Plant the bulbs in loose and well-drained soil, with a tendency towards limestone, in full sun.

Allium ampeloprasum belongs to the large Amaryllidaceae family. It is native to southern Europe and western Asia. In nature, the perennial leek is often found near cultivated land, especially near vineyards. It is a tall plant, perennial due to its bulb, resistant to cold (-25°C (-13°F)), and well adapted to summer drought. This vigorous plant can reach a height of 90cm (35in) to 1.10m (4ft). Flowering is from April to June, depending on the region. It takes the form of a sturdy cylindrical stem, measuring up to 1cm (0.4in) in diameter, which bears a large rounded umbel at its end. The umbel can have up to 500 small flowers, with variable colours, ranging from white to pale-pink, often streaked with purple. To prevent bulb exhaustion, it is wise to prune the flower stem as soon as it emerges from the ground, between the leaves.

The perennial leek forms a compact clump, expanding over time through the production of bulblets. Its greyish-green linear leaves are sheathed, forming a small-calibre shaft. It is a very long-lived perennial plant, which settles in the vegetable garden for several years. In summer, the perennial leek enters a vegetative state and loses its foliage, which will re-emerge in autumn. Don't forget to mark its location!

The small-sized shafts are appreciated in cooking for their flavour. The foliage is consumed cooked and can be prepared like other varieties of leek: in stews, gratins, soups, simmered dishes, quiches, with cream or even with vinaigrette.

Harvest: harvesting takes place from September-October to April-May, depending on the region. Harvest as needed by cutting the leaves 2cm (1in) above the ground. Remove any soil that may have been mounded up for hilling, if necessary. The regrowth of the leaves is quite rapid, ensuring successive harvests on the same plant. In the first year, pick sparingly in spring to help the plant establish.

Storage: the leaves should be consumed quickly after harvest.