Leeks Elefant. Allium porrum L.
Leeks are valuable for strengthening health because they contain vitamin C, carotene and minerals -- calcium, phosphorus, magnesium, manganese, iron, sulphur, but most of all potassium.
Leeks are useful for rheumatism, liver and gallbladder diseases, contribute to the formation of probiotic (gut stimulating) bacteria in the body, so should be used when constipation is present.
Leeks have pathogenic acid, amino acid cystine and various biologically active enzymes.
Leeks have phytoncide properties.
Leeks are used as an accompaniment to soups and stews, put on sandwiches, make salads.
Leeks improve the taste of fish soup, eat only boiled or stewed leeks with vegetable oil on days of relaxation, adding lemon juice.
Leeks are used if you suffer from rheumatism, atherosclerosis, liver, bile and kidney disease, if you have abdominal constipation, they work against obesity. Leeks increase the body's immunity, calm the nervous system. Boiled leeks strengthen vocal cords.
Medium late variety. Vegetation period 100-120 days.
The leaves are dark, blue-green. Stalk 20-25 cm long, ~ 5 cm thick, hardy.
Leek seeds for seedlings are sown from January to March, at a depth of ~ 1.5 cm.
The optimum tempreaural temperature for growing the seedlings is +150 C. The seeds sprout for 14-21 days.
Marsh seedlings are exhibited outside after frost. On the field, plant from March to April.
The harvest is collected from October to February. In the diet, the fresh leeks are used instead of folds as a food supplement, in salads and on sandwiches, but cooked and stewed in soups, biscuits and other dishes.
10 seeds per pack.