Leek Giant Winter organic seeds - Allium porrum

The Winter Giant Leek is a very hardy classic winter variety, offered here in the form of certified AB seeds. The plant is rather slim and proud, composed of a very broad bluish-green foliage on an average 25 cm long bole. It is extremely resistant to cold and diseases, well suited for an organic vegetable garden. Even under the snow, it retains its beautiful appearance! This leek is therefore perfect for preparing hearty winter dishes or various vegetable soups. 
The Winter Giant Leek is sown from February to April and harvested throughout the winter, from November to March.

The 'Winter Giant' leek is an old French variety, also known as "Du Bouchet". It has been mentioned since 1873, which attests to its age and popularity in French kitchen gardens.

In cooking, the 'Winter Giant' leek captivates with its mild and slightly sweet flavour, which adapts to many winter dishes. It is perfect for making comforting soups for chilly evenings. Its melting texture makes it a choice ingredient for leek fondues, which pair wonderfully with fish, shellfish, and poultry. It is also delicious in pies and gratins, where it harmonises with melting cheeses for generous and tasty dishes. Lastly, it can be cooked with a touch of cream and fresh herbs, a simple yet refined preparation that highlights its delicacy.

The leek, known by the scientific name Allium porrum, is a biennial herbaceous plant belonging to the amaryllidaceae family. Originating from Central Asia, it was already cultivated by the Egyptians over 1500 years before Christ, with long and particularly fine foliage. The Romans also appreciated it, and at that time, it resembled an onion more, with a thin bole and a well-rounded bulb. From the Middle Ages, the leek was widely spread throughout Europe, attesting to its importance in the cultures and kitchen gardens of that time.

The leek presents long blue-green or dark green leaves, wide and sheathing, forming together what is called the bole, meaning the white part resembling a stem. This bole is the most prized part. Its taste is very delicate especially the underground part that has not received light. At the end of the second year, it produces a stalk topped with a spherical purple umbel as big as a tennis ball, which has become the emblem of Wales.

This very hardy vegetable, some winter varieties of which withstand temperatures below -15, even -20°C, can be sown for a large part of the year (February to August). Considered a winter vegetable, it can be harvested almost all year round. The leek is rich in dietary fibres facilitating digestion. It is also rich in vitamins C and B, and in sulphur compounds with antioxidant properties. It also has the reputation, like the onion, of lowering cholesterol levels in the blood among other benefits.

Harvesting: pick your leeks as you need them. The harvest usually takes place between 5 and 8 months after sowing. Gently pull on the leek to avoid damaging or cutting into the bole. You can use a small spade a few cm from the desired leek to lever it out more easily.

Storage: you can keep them 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 in cold water, then carefully drying them.

Gardener's tip: combine leeks and 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 it dislikes the presence of its cousin the onion, as well as beetroot and beans.

To know if a leek needs watering, just observe its foliage: if it stands tall, all is well, it's not thirsty. If its foliage wilts and leans to the side, it probably needs a sip of water.