A perennial and very hardy leek that can grow in the vegetable garden for several years without much maintenance. Smaller and tastier than the classic leek, it forms clumps to be harvested as needed. In cooking, it can be combined with classic leeks or used as a condiment to enhance soups, fondues, or tarts.

Cultivation: Plant the bulbils every 10 cm along the row and 35 cm between rows in rich, light soil, in partial shade. Cultivation can be carried out in pots or planters.
Harvest: About 3 months after planting.