This rustic variety with big chunky tripod is recommended for autumn-winter crops. Indispensable in the soup, leeks can be eaten in salads, pie or gratin.
1. Sowing: Sow from March to May in 15 cm apart lines.
2. Transplanting: When your leeks are the size of a pencil, take them out of earth and shorten the leaves and roots. Plant them in rows 30 cm, leaving 20 cm between each leek. Be careful to push your leeks to the base of the leaves.
3. Harvest: Harvest from September to March.
Leek love the proximity to the carrot that repels pests like the worm of the leek.