Géant Précoce Leek - Allium porrum

The Early Giant Leek is an early and productive variety. It produces large and long white stems of excellent taste. Its green leaves are narrow and upright. Ideal for summer and autumn harvests, from July to October, it is sown from February to May.

The leek or Allium porrum is a biennial herbaceous plant belonging to the allium family. Originally from Central Asia, it was already known to the Egyptians 1500 years before our era. Its foliage was long and very thin. The Romans also appreciated it. Its appearance then resembled that of its cousin the onion, with a very thin stem and a well-rounded bulb. It is also known that in the Middle Ages, it had already been introduced throughout Europe.
The leek has long blue-green or dark green sheathing leaves that together form what is called the stem, which resembles a neck. This stem is the most prized part. White, its taste is very delicate and corresponds to the underground part that has not benefited from light. At the end of the second year, it produces a stem topped with a spherical purple umbel the size of a tennis ball, which has become the emblem of Wales.
This very hardy vegetable, some winter varieties of which can withstand temperatures below -15 or even -20°C (-4°F), can be sown for most of the year (from February to August). Considered a winter vegetable, it can be harvested in almost all seasons. Leeks are rich in dietary fiber, which aids digestion. They are also rich in vitamins C and B, as well as sulfur compounds with antioxidant properties. They are also reputed, like onions, to lower cholesterol levels in the blood, among other benefits.

From a taste perspective, it is also interesting as its flavor is halfway between that of an onion and an asparagus, which has led to one of its nicknames, the "poor man's asparagus". The white stem and the rootlets are mainly consumed. It is used in the preparation of many local dishes around the world. It is a key ingredient in the traditional "pot-au-feu" and is consumed in soups, quiches, cold with vinaigrette, or even thinly sliced raw in salads, etc. The Japanese are particularly fond of it: it is found in many recipes such as sushi and sashimi, or delicious sesame leeks.

Harvesting: Pick your leeks as you need them. Harvesting usually takes place between 5 and 8 months after sowing. Gently pull on the leek to avoid damaging or cutting into the stem. If you encounter difficulties in this operation, use a small spade a few centimeters from the desired leek and lever it out more easily.

Storage: You can store leeks for two weeks in the vegetable drawer of your refrigerator. They can be stored for almost 3 months in the freezer. Bag them after blanching them for a few minutes, rinsing them under cold water, and then drying them carefully.

Gardener's tip: Pair leeks with carrots. The carrot fly dislikes leeks, and the leek fly is not fond of carrots! Tomatoes, lettuces, and strawberries are also good companion plants for leeks, but leeks dislike the presence of their cousin the onion, as well as beets and beans. To know if a leek needs watering, simply observe its foliage: if it stands tall, everything is fine, it is not thirsty. If its foliage wilts and leans to the side, it probably needs a drink of water.