Blue Solaize Leeks
About
An heirloom variety from France, that holds up well over the winter. The blue solaize leeks are blue in color at full maturity. Then will turn shades of purple in cold temperatures. Great in salads, soups and as any substitution for the generic leek variety.
Information
Other names: Leeks, Heirloom Leek
Translations: Blue Solaize Puravi, Blue Solaize porai, Blue Solaize Praz, Plava Solaize Poriluk, Blue Solaize tỏi tây, Blue Solaize Pory, Blue Solaize Prei, ब्लू लीक SOLAIZE, Blue Solaize Alhos, Blue Solaize лук-порей, Blue Solaize Πράσα, الزرقاء Solaize الكرات, 블루 파를 Solaize, Blue Solaize Pór, Blue Solaize Bawang bakung / perai, 蓝Solaize 07039000, Blau Solaize Porros, Blue Solaize Por, Blue SOLAIZE Pór, Blue Solaize Porri, כחול Solaize כרישה, Blå Solaize Purjolök, Плава Солаизе празилук, ブルーは葱をSOLAIZEにある, Blue Solaize poireaux, Blue Solaize Lauch, Blue Solaize Porrer, Blue SOLAIZE Purre, Azul Solaize Puerros, Blue Solaize цибуля-порей, Blue Solaize purjosipuli, Синята Solaize Праз
Physical Description
Beautiful French heirloom, truly blue-colored leaves that turn violet after a cold spell. Very large, 15-20" stalks, sweet medium-long shaft, extremely hardy. Good for short-season areas and winter harvest. 100-120 days from transplant.
Colors: Blue
Tasting Notes
Flavors: Sweet, Earthy
Mouthfeel: Crunch
Food complements: Salads
Beverage complements: Bloody mary
Selecting and Buying
Seasonality: august, september, opctober, november, december
Peak: opctober, november, december
Choosing: Look for bright colors and no bruising.
Buying: You can purchase at your local grocery store when in season.
Procuring: This plant has been said to grow in the following regions:
Spencer, Massachusetts
Thompsons Station, Tennessee
Madison, Wisconsin
Preparation and Use
Used in soups, stews, and salads.
Cleaning: You can rinse with running water to clean.
Conserving and Storing
Store in cold temperature in the refrigerator.
