Porro di Delft Leek Seeds Late, Cold‑Hardy & Thick White Stems

Porro di Delft is a late, cold‑tolerant leek variety producing long, thick, white stems with a slightly bulbous base and broad dark‑green leaves. Bred for winter performance, it stands exceptionally well in low temperatures, making it ideal for harvesting throughout the colder months.
The stems are tender, mild and sweet, perfect for soups, stews, roasting, braising or slicing into winter casseroles. With its strong winter resilience and reliable growth habit, this variety is a favourite for gardeners who want a dependable, high‑quality leek that performs beautifully in Irish and UK conditions.

Growing information
🌱 Sowing
Sow in modules, trays or a nursery bed from late winter through summer. Keep the seedbed moist and transplant when seedlings are sturdy and pencil‑thick.
☀️ Light
Prefers full sun for strong, upright growth and well‑blanched stems.
💧 Watering
Water regularly during establishment and dry spells. Aim for steady moisture to support long, tender stems.
🌡️ Germination
Germinates in roughly 10–20 days in mild, moist soil.
📏 Spacing & size
Transplant into deep holes or trenches, spacing plants 15–20 cm apart with 30–40 cm between rows. Mature stems are long, thick and ideal for winter lifting.

Bullet Technical Data
🌱 Sowing depth: approx. 1 cm
📅 Sow: February–December (Franchi range)
☀️ Light: full sun
🌡️ Germination: 10–20 days in favourable conditions
📏 Height: medium‑tall plants with broad dark‑green leaves
🪴 Spacing: 15–20 cm between plants; 30–40 cm between rows
⏳ Harvest: winter harvest; late variety
🔢 Seeds: approx. 5 g packet (Franchi standard)

Tips & Tricks
Plant seedlings deep to encourage long, well‑blanched stems. Mulch to retain moisture and suppress weeds. Earth up around the stems as they grow to increase whiteness and tenderness.

Garden‑to‑Table Recipe
Creamy Winter Leek & Potato Soup (Serves 4)
Ingredients
3–4 Porro di Delft leeks, cleaned and sliced
400 g potatoes, peeled and diced
1 onion, chopped
1 tbsp butter or olive oil
800 ml vegetable or chicken stock
Salt and black pepper
A splash of cream or milk (optional)
Fresh chives or parsley to finish

Method
Sauté the onion and sliced leeks gently in butter until soft.
Add potatoes and stock, then simmer for 20–25 minutes until tender.
Blend until smooth or leave slightly chunky.
Season to taste and finish with cream and herbs. Serve warm with crusty bread.