Leek Allium porrum, thanks to the high content of vitamins, minerals and essential oils that strengthen the immune system, is one of the he althiest vegetables of the season. The most resistant varieties are a great addition to our menu in winter, when our body needs support the most.
Stop pests!
Winter leeks and late varieties of carrots perfectly complement each other in intercropping, protecting each other from pests. The smell of carrot leaves deters the miniature of the leek, while the strong smell of leek makes the carrot's life unpleasant, making it difficult for it to find a convenient place to lay eggs.Of course, this method is not foolproof.
Plants can be protected against pest infestation with fine mesh or fine agrotextile covers applied right after planting seedlings.
Leek, like pearl onion, is derived from the wild-growing species A. ampeloprasum, widespread in the Mediterranean.Leek cultivation has a long tradition, including in the UK; the onions of this thoroughly he althy vegetable adorn the emblem of the Welsh city of Cardiff. Summer varieties, such as 'Atal', 'Jon alt', 'Lincoln' and 'Juhas', recommended for amateur cultivation, can be identified by their luscious green leaves and longer pseudo-stems (bleached part). They can be harvested in summer and autumn.
Winter varieties are late varieties, more frost-resistant.Their leaves are blue-green due to the thick wax coating.Of these varieties are recommended, among others, 'Arkansas', 'Bartek', as well as 'Maciek'.
The combination with carrots, parsley and celery is good not only on the plate, but also on the flower bed.In coordinate cultivation, the smell and root secretion of carrots and parsley protect the leek from onion cream.Growing after potatoes does a very good job, because the soil is loosened after the root crops. However, they must be early potatoes, harvested in June, when the winter seasons are planted.
Young plants should be planted up to twenty-centimeter long grooves resembling the letter V in cross-section, then mound and weeding regularly.Sprinkling with soil only to the level of the leaf groin.We will then obtain a longer part of the bleached leek - onion .
In the case of the winter season, harvesting lasts from late autumn to spring. The first inflorescence shoots appearing in April and May should be cut. As a result, some varieties will develop fine, edible adventitious bulbs at the root base. If we leave the plants in the ground and let them continue to grow, they will grow into nice one meter long inflorescence shoots, from which we will be able to collect seeds in late summer.
Topping up as a way to prevent frosts
Leek harvested straight from the field is the best in taste. In regions where winter is harsh and the soil remains frozen for a long time, some of the pores can be dug up before frost sets in and moved to an inspection room or a small greenhouse (loose ground).Less hardy fall varieties should be harvested and stored by the end of December at the latest
A small wooden fruit crate filled with slightly moist peat is enough to keep a small supply.We store it in a cool, airy place, but not in rooms where we store fruit.
