Leek Atal

The 'Atal' leek is a winter variety renowned for its long, very white bole, as well as its regular and uniform growth. Hardy down to –20 °C and not very susceptible to common diseases, it provides reliable harvests even during harsh winters. It is easy to grow, suitable for both beginner gardeners and market gardeners. In the kitchen, its tender, finely oniony flesh is perfect for preparing soups and broths as well as gratins, quiches or leek fondues. Sow from January to May and harvest from September to March.

The 'Atal' leek belongs to the botanical family of Amaryllidaceae. The botanical species Allium ampeloprasum, the ancestor of the cultivated leek, is native to Mediterranean and Near Eastern regions. Widespread from the eastern Mediterranean basin to the Middle East, it can still be found growing wild in dry meadows, fallow land and cultivated edges. The 'Atal' cultivar was obtained through selection in France in the second half of the 20th century, with the aim of creating a winter leek that was hardy, productive and disease-resistant.

It is a herbaceous biennial vegetable plant grown as an annual, with an erect habit, reaching 40 to 70 cm in height. The pseudo-trunk (or bole) is formed by the tight overlapping of the foliar sheaths; it measures up to 3 cm in diameter, is nicely cylindrical and white over a great length. The leaves are ribbon-like, flat, linear, greyish-green, and evergreen in winter. In the second year, if the plant is not harvested, it sends up a robust flower stalk, 1 m to 1.5 m tall, bearing a spherical umbel inflorescence 5 to 10 cm in diameter in summer, composed of numerous small star-shaped flowers ranging from greenish-white to pale lilac, slightly fragrant, very nectar-rich and visited by pollinating insects.

The harvest period for the 'Atal' leek runs from September to March. The best method is to gently lift the young plants with a garden fork to preserve the bole, then remove excess soil and cut the foliage to 5 cm above the white part for storage. Leeks can be stored in a trench in the garden, in well-drained soil, or in a cool, damp cellar for several weeks.

In the kitchen, 'Atal' stands out for its tender texture and mild flavour, without bitterness. It can be eaten cooked, in soups, veloutés, fondues, gratins, quiches, or paired with white meats and fish. The green leaves can be used to flavour stocks and court-bouillons.
Low in calories and rich in fibre, leek is good for digestion and a balanced diet. It provides essential vitamins like K, C and provitamin A, as well as minerals beneficial for muscles and bones. Its natural antioxidants, including sulphur compounds, help protect the heart and cells.

In the vegetable garden, the 'Atal' leek likes deep, humus-rich, well-drained soil, exposed to full sun. An application of mature compost before planting promotes bole vigour.
Sow in a nursery or directly in a row, between January and May, then transplant the young plants when they are the size of a pencil, burying the bole slightly to encourage blanching. Earthing up during growth increases the length of the "white" part.

The gardener's little tip: pair leeks with carrots. Carrot fly detests leeks, and the leek moth is not fond of carrots! Tomatoes, lettuces, celery, dill and strawberry plants are also good companion plants for leeks, but leeks dislike the presence of their cousin the onion, as well as beetroot and beans.

To know if a leek needs watering, simply check its foliage: if it stands up straight, all is well, it is not thirsty. If its foliage wilts and flops over to the side, it needs water.