Monstruex d'Elbeuf Leek seeds - Allium porrum

The large Elbeuf Monstrous leek is originally from Normandy. Its stem is short but thick. The light green leafy part is predominant on this sturdy leek but remains tender. It is worth noting that vitamins are more abundant in the green parts of the plant.
Elbeuf Monstrous has a pronounced flavour. Reserve it for dishes where it will be highlighted.
It is sown from January to May and harvested from June to December.

The leek or Allium porrum is a biennial herbaceous plant belonging to the Alliaceae family. Originally from Central Asia, it was known to the Egyptians as early as 1500 years BC. Its foliage was long and very thin at that time. The Romans also liked it. Its appearance was then similar to that of its cousin the onion, with a very slim stem and a well-rounded bulb. It had already been introduced throughout Europe by the Middle Ages.

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

This very hardy vegetable, some winter varieties can withstand temperatures below -15 or even -20°C (-4°F), 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. Leek is rich in dietary fibre, aiding digestion. It is also rich in vitamins C and B, as well as sulfur compounds with antioxidant properties. It is reputed to lower cholesterol levels in the blood the same as onions, among other benefits.

It is good for health but also tasty: its flavour is halfway between onion and asparagus, which has led to one of its nicknames "the poor man's asparagus". The white stem and the rootlets are mainly consumed. It is used in many local dishes around the world. It can be consumed in soups, quiches, cold in vinaigrettes, or even thinly sliced raw in salads, etc. The Japanese particularly like it: it can be found in many recipes such as sushi and sashimi or delicious sesame leeks.

Harvesting: Pick your leeks as you need them. They are usually ready to harvest between 5 and 8 months after sowing. Gently pull on the leek to avoid damaging the stem. You can use a small spade a few cm away from the desired leek and lever it out more easily.

Storage: You can keep them for two weeks in the vegetable drawer 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.

The gardener's tip: Grow leeks with carrots. The carrot fly dislikes leeks, and the leek fly does not care for carrots! Tomatoes, lettuces, and strawberries are also good companion plants for leeks, but leeks don't like to be near their cousin, the onion, or beets and beans.

To determine if a leek needs to be watered, simply 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.