Rather than forming a tight bulb like the onion, leeks produce a long cylinder of bundled leaf sheaths. Generally it is this tight bundle that is eaten although the top dark green growth is a great addition to a stock pot. Thinly sliced and pan fried will give you a crunchy texture and keeps the mild onion like flavour. Slice leeks and use as a bed to cook chicken or fish on where the flavours will mingle. You can also add thin slices raw to a sald which is especially good for those that don’t like the stronger raw onion flavour. These three varieties will also spread out your harvest
Bulgarian Long – enjoy from July to September
Musselburgh – pull from October to early spring
Tornado – from September to Christmas
Full price £1.50 enjoy 3 varieties for the price of 2: £1.00