Yellow large from Poitou Leek - Vilmorin seeds - Allium porrum

Allium porrum Large Yellow from Poitou is widely cultivated in west France. It develops fairly short boles and beautiful trailing foliage that is light green. This leek is quite sensitive to cold. Sow the seeds from January to March for a summer harvest from June to September. It is rarely grown in gardens, which is a shame because it is incredibly tender and tasty.

Allium porrum is a biennial herbaceous plant belonging to the Amaryllidaceae family. Originally from Central Asia, it was known to the Egyptians as early as 1500 BC. Its foliage was long and very thin at that time. The Romans also appreciated it. Its appearance then resembled that of its cousin, the onion, with a very slender stem and a well-rounded bulb. It was introduced throughout Europe in the Middle Ages.

The leek has long, blue-green or dark green leaves that are wide and sheathing, forming what is called the stem, which is the white part that resembles a stalk. This stem is the most prized part. When white, its taste is very delicate and corresponds to the part that has not received light. At the end of the second year, it produces a stem topped with a spherical mauve umbel the size of a tennis ball, which has become the emblem of Wales.

Some winter varieties can withstand temperatures below -15°C (5°F) or even -20°C (-4°F). The seeds can be sown between February and August. Considered a winter vegetable, it can be harvested in almost all seasons. Leeks are rich in dietary fibre, which aids digestion. They are also rich in vitamins C and B, as well as sulphur compounds with antioxidant properties. They are also reputed, like onions, to lower cholesterol levels in the blood, among other benefits.

Leeks are not only good for health but also have a pleasant taste: their flavour 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 mainly consumed. They are used in the preparation of many local dishes around the world. They are a key ingredient in traditional pot-au-feu, and can be eaten in soups, quiches, cold with vinaigrette, or even thinly sliced raw in salads, etc. The Japanese particularly appreciate them: they can be found in many recipes such as sushi and sashimi or delicious sesame leeks.

Harvesting: harvest your leeks as you need them. The harvest usually takes place 5 to 8 months after sowing. Gently pull the leek to avoid injuring or cutting the stem. If you encounter difficulties in this operation, use a small spade a few centimetres away from the desired leek and lever it out.

Storage: you can store them for two weeks in the vegetable compartment of your refrigerator. They can be kept 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. Carrot flies dislike leeks, and leek flies are not fond of carrots! Tomatoes, lettuces, and strawberries are also good companion plants for leeks. However, leeks dislike the presence of onions, beets, and beans.

To determine if a leek needs watering, simply observe its foliage: if it stands tall, it is not thirsty. If its foliage wilts and leans to the side, it probably needs a drink of water.