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Blue Solaise Leeks

$0.99 USD

Seed Count: Approx. 200 seeds

Days to Maturity: 120 Days

Description:  A beautiful 19th century, French, historic variety with truly blue colored leaves that turn violet after a cold spell. It has very large 15-20" stalks that are sweet and flavorful. It’s extremely cold hardy, and will overwinter well.  Great for short season areas and winter harvests.  Plant these in the fall to over winter or after your last frost.  It’s guaranteed to become a tasty staple in your garden.

How To Grow

Sowing:  Choose a location with loose, well-drained soil in full sun, where you did not plant members of the onion family the previous year. Work organic matter into your soil at least 6-8 inches deep, removing stones, then level and smooth the ground. Sow seeds ¼ inch deep, in rows 18 inches apart, and keep the ground evenly moist. Seeds will emerge in 14-21 days. Thin seedlings to 6 inches apart when they are 1-2 inches high.

Growing:  Keep plants well watered during dry periods to promote rapid, uninterrupted growth. Plants need about 1 inch of rain per week during the growing season. Water early in the day, so the foliage has time to dry off before evening, to minimize disease problems. When the plants are about the size of a pencil, wrap the base of the stalks with paper or mound up the soil to blanch them. Common diseases include damping off, downy mildew, and onion white rot. Companion plant with Celery and carrots. Mulch heavily during winter, for winter harvests.

Harvesting:  Harvest leeks when the bases of the stalks reach ¾-2 inches in diameter, about 90 days after sowing. Sever the roots under the stalks and twist the stalks back and forth to loosen them and ease them out of the ground. Cut off remaining roots and all but 2 inches of the leaves. Harvest as many leeks as you will use and leave the rest to harvest later in winter. Leeks will keep for about a week in the fridge,and may be frozen after blanching. Leeks need to overwinter before producing seed. Allow the plants to flower and go to seed. Remove the seed heads when the visible seeds turn black. Spread the heads out in a dry place with good ventilation, and let them dry for several weeks. Thresh out the seeds and store them in a cool, dry place for up to 2 years.