An excellent pale green leaved variety for gardeners and cooks who want long, slender, bulb free stems for summer and early autumn dishes. Tall plants which will benefit from additional ‘earthing up’, can be ready for harvesting mid-July to October before Leek rust strikes. Not a winter hardy variety.Sow thinly, 1cm (½in) deep in drills 30cm (12in) apart in soil which has been raked to a fine tilth.Carefully lift when plants are large enough to handle and transplant to 23-25cm (9-10in) apart in the row and 45cm (18in) between rows, using a trowel or dibber, and water in. Keep watered during dry weather. Earth up the stems during the growing season to increase the length of blanched stem.Delicious baked in a rich cheese sauce. Has the benefit of a green vegetable and a mild onion. High in folic acid, potassium, pro-vitamin A and vitamin C. Contains beneficial sulphur compounds as well as a potent antioxidant called quercetin.