Solaise Blue - Leek

This variety produces voluminous stems up to 30 cm long, with very ornamental bluish-green foliage.

This vegetable is highly resistant to cold.

What are the characteristics of the Bleu de Solaize leek?

The Bleu de Solaize leek, Allium porrum, is a variety of leafy vegetable selected in 1942 in the commune of Solaize, in the Auvergne-Rhône-Alpes region. It is a cross between the Midi leek and the Savoie leek. Bleu de Solaize produces long, voluminous, bluish-leaved barrels weighing from 100 to 400 g.

This hardy biennial vegetable is highly resistant to cold and to going to seed, and can be harvested throughout the winter.

When to sow Bleu de Solaize leeks?

This leek variety can be sown from February to April under cover, and from March to June in the open ground. Choose a semi-shaded position.

In pots or nurseries: cover the seeds with 0.5 cm of potting soil, lightly pack the substrate and keep it cool. If necessary, thin out about 1 month after sowing. When plants are pencil-sized and 15 cm high, cut off a third of the leaves and transplant every 10 to 12 cm, 10 cm deep into a furrow, in rows 30 cm apart. Make sure to leave the furrow open and close it again as you ridge the soil.

Directly in place: sow in the garden, in rows 30 cm apart.

For autumn sowing, sow in situ or in a nursery at the end of August, transplanting in November for a spring harvest. In autumn, plant the plants in the ground to whiten the boles.

What companion plants should I grow with leeks?

In the garden, leeks grow harmoniously with many plants, such as onions and celery. It repels the carrot fly, which in turn repels the leek fly. Spinach and tomatoes are also good companion plants, as they repel the Alliaceae moth.

However, we advise against growing beet close to leeks.

How to store leeks

Between June and February, harvest leeks as needed, when they reach 20-30 cm in length. They can be stored raw in the refrigerator crisper for about 10 days. To keep for up to 6 months, remove the green part of the leaves and roots, clean the drums, blanch and freeze. The green part of the leaves, rich in antioxidants, can also be eaten blanched or in tempura.

Leeks can be eaten raw or cooked, on their own or with meat or fish.

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