Méridor Leek - Allium porrum

The Méridor Leek is an early variety with a high yield that can be harvested in late summer and autumn. It has a very long and slim stem without a bulb and light green foliage. Like its cousin the onion, the leek has a more or less sweet flesh after cooking. As you may have guessed, leeks can be prepared as preserves or chutney with oranges, ginger, etc.
The sowing period extends from February to April, with harvest from June to October.

The leek or Allium porrum is a biennial herbaceous plant belonging to the Alliaceae 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 was then similar to that of its cousin the onion, with a very slim 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, wide, 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 stalk 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, can be sown for most of the year (February to August). Considered a winter vegetable, it can be harvested almost all year round. Leeks are rich in dietary fiber, aiding digestion. They are also rich in vitamins C and B, as well as sulfur compounds with antioxidant properties. They also have the reputation, like onions, of lowering cholesterol levels in the blood, among other benefits.

Leeks are not only good for your health, but they also have a great taste: their flavor is somewhere between that of an onion and an asparagus, which has led to one of their nicknames, "the poor man's asparagus." The white stem and the rootlets are the parts that are consumed. Leeks are used in the preparation of many local dishes around the world. They are a key ingredient in the traditional pot-au-feu, but can also be consumed in soups, quiches, cold in vinaigrettes, or even finely sliced raw in salads, etc. The Japanese particularly enjoy them: they can be found in many recipes such as sushi and sashimi, or delicious leeks with sesame.

Harvesting: Pick your leeks as you need them. Harvesting generally takes place between 5 and 8 months after sowing. Gently pull on the leek to avoid damaging or cutting the stem. If you encounter difficulties in this operation, use a small spade a few cm away 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 drying them carefully.

Gardener's tip: Pair leeks with carrots. The carrot fly dislikes leeks, and the leek fly doesn't fancy carrots! Tomatoes, lettuces, and strawberries are also good companion plants for leeks, but they dislike the presence of their cousin, the onion, as well as beets and beans.

To determine if a leek needs watering, simply observe its foliage: if it stands tall and upright, it is fine and doesn't need water. If its foliage wilts and leans to the side, it probably needs a drink of water.