Winter Leek of Saint-Victor - Allium porrum

The Winter Leek of Saint-Victor is an improvement of the Blue de Solaise. Like it, it is very hardy and performs perfectly in the face of extreme cold. It can remain in the ground during winter. Similarly, it has a blue-green violet foliage. Simply put, it is more resistant to leek moth. Its longer shaft remains very thick.
Its flesh is very tasty and suitable for all culinary variations.
Sow it from March to May to harvest it from October to March.

The leek or Allium porrum is a biennial herbaceous plant belonging to the Alliaceae family. Native to Central Asia, it was already known to the Egyptians 1500 years ago. Its foliage was then long and very thin. The Romans also appreciated it. Its appearance then resembled that of its cousin the onion with a very slender shaft 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 leaves that are wide and sheathing, forming together what is called the shaft, that is, the white part that resembles a stem. This shaft is the most sought-after part. White, its taste is very fine and corresponds to the buried part that has not benefited from 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.

This very hardy vegetable, some winter varieties can withstand temperatures to -15 (-4°F), 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, which aids digestion. They are also rich in vitamins C and B, and in sulphur compounds with antioxidant properties. It is also reputed, like onions, to lower cholesterol levels in the blood, among other benefits.

It is good for health but also from a taste point of view: its flavour is halfway between that of an onion and an asparagus, which has led to one of its nicknames, the 'poor man's asparagus'. It is primarily the white shaft and the rootlets that are consumed. It is used in the preparation of many local dishes around the world. It is a key element of the traditional pot-au-feu, but it is also consumed in soups, quiches, cold in vinaigrettes, or even finely sliced raw in salads, etc. The Japanese are particularly fond of it: it can be found in many recipes such as sushi and sashimi or delicious sesame leeks.

Harvesting: Pick your leeks as required. Harvesting usually takes place between 5 and 8 months after sowing. Gently pull on the leek to avoid injuring or damaging the shaft. 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 carefully drying them.

The gardener's trick: associate leeks with carrots. The carrot fly dislikes leeks, and the leek fly does not fancy carrots!  Tomatoes, lettuces, and strawberries are also good companion plants for leeks, but leeks dislike the presence of onions, as well as beets and beans.

To know if a leek needs to be watered, just 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.