'Bleu de Solaise' Leek - Allium porrum

'Blue Solaise' leek is a classic French heirloom variety. It was selected at the end of the 19th century and is still very popular today. This very hardy winter variety continues to grow even in temperatures as low as -5 or -7° C. It forms dense blue-green leaves with a slight purple tinge and a thick, short, non-stringy stem—excellent, delicate flavour, ideal for winter soups, pies and quiches. Sow from April to May and harvest from October to February.

The leek or Allium porrum is a biennial herbaceous plant belonging to the Alliaceae family. Originally from the Middle East, it was consumed by the Ancient Egyptians as far back as 1500 BC. It was also a popular food in Ancient Rome. Its appearance was similar to that of its cousin, the onion, with a thin shaft and a swollen bulb. By the Middle Ages, leeks were commonly grown throughout Europe, with Wales even making the leek its national emblem.

The leek has long, broad, sheathing blue-green or dark green leaves which grow closer together and become whiter in colour towards the bulbous end, forming the so-called "stem". The stem owes its lighter colour to the fact that it is generally buried (blanched) or shielded from sunlight by the outer leaves. It is thought to be the tastiest part, with its delicate flavour and tender texture. At the end of the second year, leeks produce a flower "stalk" topped by a purple spherical umbel, about the size of a tennis ball.

The leek is a must-have in the kitchen garden! It has a delicious flavour, similar to onion and asparagus (so much so that it has even been named the "poor man's asparagus" in France!). When cooked, its flavour becomes sweeter. It is generally grown for its white stem and rootlets, although the greener tops can be used in soups. Leek is a popular vegetable throughout the world. In France, it is often sautéed in butter, added to quiche, eaten cold with vinaigrette, made into potato and leek soup, etc. In Japan, it is used in many dishes, including sushi, sashimi or stir-fries with sesame seeds or ginger.

It is a very hardy vegetable that can be sown from February to August and harvested nearly all year round. Some winter varieties can withstand temperatures below -15, or even -20 ° C. Leek is a good source of fibre, vitamins C and B, and sulphur compounds. It is an efficient antioxidant and can help lower blood cholesterol levels and ease digestion.

Harvesting: Harvest your leeks as and when required, generally 5 to 8 months after sowing. Pull gently and firmly on the upper leaves, careful not to damage the stem. You can use a garden fork or spade as a lever if the leeks are too difficult to pull up by hand.

Storage: Leeks will keep in the refrigerator for two weeks and in the freezer for almost three months. Blanch them for a few minutes, run them under cold water, dry them, and then put them in freezer bags for later use.

Good to know: Leeks and carrots are great companion plants, as carrot flies hate leeks, and leek fly hates carrots! Tomatoes, lettuces and strawberries are also good companion plants for leeks. Avoid growing leeks next to onions, beetroots and beans.