The late, wintering 'Janosik' leek is a great variety for direct consumption, storing and freezing. It develops vigorous, semi-erect plants that consist of densely packed, dark green leaves with a waxy coating. The pseudostem is white, circa 14 cm long and 2.5 to 3 cm broad. Both the leaves and the stem are rich in valuable oils that give them an onion-like aroma and slightly savoury, excellent taste. Leek 'Janosik' provides great material for salads, but may also be served warm in soups and sauces or roasted and steamed in larger chunks as a side dish to meet. You should remember that

leek (Allium porrum) is a rich source of vitamins C, B1, B2, B3 and minerals: potassium, phosphorus, iron, calcium, sulphur, zinc, sodium and magnesium. Winter varieties, such as the 'Janosik' supply us with a treasure of these nutrients in winter, when fresh vegetable and fruit supplies are rather sparse.

Leek does not have present any special requirements and is highly resistant to lower temperatures. Moderately compact, sufficiently moist soils rich in humus would suit this vegetable best. Sow seeds to peat pots, multipots or boxes and transplant seedlings to the permanent site late in spring. Resistance to rust of leek makes cultivation of this variety way easier.

Packages available in our store contain 1 g of the 'Janosik' late leek seeds.

• Weight: 1 g
• Use: direct consumption - raw or cooked; storing; freezing
• Growth form: Semi-erect
• Foliage: dark green leaves with a foxy coating
• Site: moderately compact, sufficiently moist soil rich in humus