A French heirloom with dark green leaves that develop a blue tinge as the weather cools in the fall. Bleu produces medium thick shanks with a fine flavour. Hill the leeks 2-3 times a season to increase the white section of the shank if desired. 110 days to maturity.
In the kitchen
You can cook with both the green and white parts of the leek. For best results, chop the green parts and sautee separatly from the more tender white flesh that cooks up in less time. A slow sautee over low heat in a bit of fat will bring out this leek's delicate sweetness and flavour.