Buzzy® Organic Leek Herfstreuzen 2, Hannibal(BIO)

Leek Herfstreuzen 2, Hannibal (Allium porrum)

The Gentle Giant of the Allium Family

Leeks offer all the savory depth of onions without the sharp bite. Their mild, sweet flavor makes them indispensable in French cuisine – from classic potato leek soup to coq au vin. Unlike onions, leeks do not overpower; they blend harmoniously with other ingredients.

Cleaning Leeks Properly

Leeks trap soil between their layers as they grow. Proper cleaning is essential:

Method 1: Cut leeks in half lengthwise and rinse under running water, fanning the layers to remove all grit.

Method 2: Slice into rounds and soak in cold water. The dirt sinks while the leeks float. Lift out and drain.

Classic Preparations

Vichyssoise: The classic cold potato leek soup, silky smooth and elegant.

Braised leeks: Cook slowly in butter and stock until meltingly tender. A simple but sophisticated side dish.

Leek and cheese tart: Sautéed leeks with Gruyère in a buttery crust.

Grilled leeks: Halve lengthwise, brush with oil, grill until charred and tender. Finish with romesco sauce.

Growing Success

Leeks are remarkably cold hardy – many varieties survive temperatures well below freezing and can be harvested throughout winter. To develop the prized white stem, mound soil around the plants as they grow (called blanching) or plant in deep trenches. The white portion is the most tender and prized.

Growing Leek Herfstreuzen 2, Hannibal