Description:

This variety of poirée is, with its pink, red and yellow cardes, as beautiful and decorative as it is good. It is grown and eaten like other poirées, bringing touches of color to your plate.

Culinary tip:

The leaves of the poirée are delicious in soup or tanned like spinach, and the ribs cooked in gratin.

Soil tip:

To ensure a quick regrowth and extend the harvest period, water your poires regularly. The poirée likes sunny exposure.

Culture advice:

1. Sows: Sow from April to July in lines 40 cm apart.
2. Thinning: When your poires have 3-4 sheets, pull out the smaller ones and keep the smaller ones to leave only one seep every 40 cm.
3. Harvest: Harvest from August to November.

Plants:

The poirée likes the proximity of the shallot because this association, not tiring for the earth, gives excellent results.

The stages of sowing: