(100-120 days. Heirloom) A.k.a. Bleu de Solaise. Beautiful, 19th century French heirloom with truly blue-colored leaves that turn violet after a cold spell. Extremely hardy, good for short-season areas and winter harvest. Indifferent to cold, the plants will happily overwinter in Vermont. Very large, 15 to 20 in. stalks are sweet and flavorful with a mild, onion-like taste. Excellent fresh in salads or for adding flavor to stock. A favorite of gourmet gardeners and chefs. Leeks have the same medical virtues as garlic.
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Leeks Varieties
Blue Solaise
King Richard(75-100 days. Heirloom) This fast growing, early maturing variety can be started in early spring for mild, onion-flavored summer leeks that are great on the grill, sautéed, or in quiche. Tall, upright plants have shafts that are very straight and easy to clean, with sweet mild flavor. In favorable soil and culture, the white stems are over a foot long to the first leaf. For baby leeks, harvest at finger size. While not hardy enough for overwintering, King Richard will withstand medium-heavy frost (32° to 20°F / 0° to -7°C) without losing its healthy appearance.
Tadorna(100-110 days. Allium porrum) Very reliable, vigorous leeks with dark blue-green leaves and medium length, blanched shanks. Harvest October to December from this very hardy, naturally uniform leek. Tadorna will overwinter in mild seasons. The 18-20cm (7-8″) long shanks are easy to clean and bright white, with strong, sweet flavor. Harvest after frost and taste the difference – the flavor is really enhanced. Leeks are a great crop to dedicate space to as they can be harvested over a long period. This cold hardy leek is a superb choice for harvesting in the fall and winter when many other vegetables have given up the ghost.