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Leek Farinto - Pelleted Seeds

Allium porrum Farinto
Leek

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'Farinto' leek is an excellent quality winter variety that is very hardy and that stores well after harvest. It forms long white stems and leaves that take on a distinct blue tinge in cold weather. Perfect for winter soups, pies and quiches. Sow from March to June and harvest from November to April. Easy-to-sow pelleted seeds.
Ease of cultivation
Beginner
Height at maturity
75 cm
Spread at maturity
25 cm
Soil moisture
Moist soil
Germination time (days)
20 days
Sowing method
Direct sowing, Sowing under cover
Sowing period March to June
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Harvest time January to April, October to December
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Description

'Farinto' leek is an excellent quality winter variety that is very hardy and that stores well after harvest. It forms long white stems and leaves that take on a distinct blue tinge in cold weather. Perfect for winter soups, pies and quiches. Sow from March to June and harvest from November to April. Easy-to-sow pelleted seeds.

The leek or Allium porrum is a biennial herbaceous plant belonging to the Alliaceae family. Originally from the Middle East, it was consumed by the Ancient Egyptians as far back as 1500 BC. It was also a popular food in Ancient Rome. Its appearance was similar to that of its cousin the onion, with a very thin shaft and a swollen bulb. By the Middle Ages, leeks were commonly grown throughout Europe with Wales even making the leek its national emblem.

The leek has long, broad, sheathing blue-green or dark green leaves which grow closer together and become whiter in colour towards the bulbous end, forming the so-called “stem”. The stem owes its lighter colour to the fact that it is generally buried (blanched) or shielded from sunlight by the outer leaves. It is thought to be the tastiest part, with its very fine flavour and tender texture. At the end of the second year, leeks produce a flower "stalk" topped by a purple spherical umbel, about the size of a tennis ball.

The leek is a must-have in the kitchen garden! It has a delicious flavour, similar to onion and asparagus (so much so that in France it has even been named the “poor man’s asparagus”!). When cooked, its flavour becomes sweeter. It is generally grown for its white stem and rootlets, although the greener tops can be used in soups. Leek is a popular vegetable throughout the world. In France it is often sautéed in butter then added to quiche, eaten cold with vinaigrette, made into potato and leek soup etc. In Japan it is used in many dishes including sushi, sashimi or stir-fries with sesame seeds or ginger.

It is a very hardy vegetable that can be sown from February to August and harvested nearly all year round. Some winter varieties can withstand temperatures below -15 or even -20° C. Leek is a good source of fibre, vitamins C and B and sulphur compounds. It is an efficient antioxidant, and can help lower blood cholesterol levels and ease digestion.

Harvesting: Harvest your leeks as and when required, generally 5 to 8 months after sowing. Pull gently and firmly on the upper leaves, being careful not to damage the stem. You can use a garden fork or spade as a lever if the leeks are proving too difficult to pull up by hand.

Storage: Leeks will keep for up two weeks in the refrigerator, and almost 3 months in the freezer. Blanch them for a few minutes, run them under cold water, dry them then put them in freezer bags in the freezer for later use.

Harvest

Harvest time January to April, October to December
Type of vegetable Leaf vegetable
Vegetable colour green
Size of vegetable Medium
Interest Flavour, Nutritional value, Productive
Use Cooking

Plant habit

Height at maturity 75 cm
Spread at maturity 25 cm
Growth rate normal

Foliage

Foliage persistence Evergreen
Foliage colour blue

Botanical data

Genus

Allium

Species

porrum

Cultivar

Farinto

Family

Alliaceae

Other common names

Leek

Origin

Central Asia

Annual / Perennial

Biennial

Product reference21061

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Planting and care

The leek is often thought of as a winter vegetable, although summer varieties do also exist. It has a fairly long growth period that consists of several phases.

Soil preparation: leeks enjoy deep, rich soils with a good supply of organic matter. Make sure to amend your soil several months in advance as leek plants suffer from recent soil amendments. Choose an open, sunny location in cool, well-loosened soil.

Sowing: Dig a 2 cm deep furrow and sow a small quantity of seeds every centimetre. Cover with sowing mix and firm down lightly with a rake. From February to May depending on the climate, sow under cover (cold frame, low tunnel, etc.). Germination takes between fifteen days and three weeks. When the young plants are about 15 cm tall and the thickness of a pencil, they are ready to be transplanted. Before doing so, they should be carefully lifted and left to dry on the ground, in the shade for a couple of days. This helps reduce the "leeky" smell and prevent your crops from being infested by the onion fly.

Transplanting: before transplanting, trim the roots 2-3 cm below the bulb and trim the young leaves a few cm above the stem. This stimulates the roots and prevents the plants’ precious water reserves from evaporating via the leaves.

Next, make holes about 15 cm deep, spaced 15-20 cm apart in all directions. Gently drop the baby leeks into the holes. The white part should be completely buried. Water generously as this will help seal all air gaps around the main stem. As leeks thrive in nitrogen-rich soil, mulch with freshly mowed grass between the rows. About a fortnight to a month later, the seedlings will start to pick up strength and grow. Hilling up the plants keeps the stem out of the sunlight, ensuring that it remains white and tender (blanching).

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Seedlings

Sowing period March to June
Sowing method Direct sowing, Sowing under cover
Germination time (days) 20 days

Care

Soil moisture Tolerant
Disease resistance Good
Pruning No pruning necessary

Intended location

Type of use Vegetable garden
Hardiness Hardy down to -29°C (USDA zone 5) Show map
Ease of cultivation Beginner
Exposure Sun, Partial shade
Soil pH Any
Soil type Silty-loamy (rich and light), 130

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