Carantansky leek is a late-maturing European variety grown for large, juicy, and thick white stems with a delicate, semi-sharp taste. The ripening period ranges from 120 to 200 days, averaging around 180 days, allowing harvest from late September to October. Stems reach up to 25 cm in length and about 4 cm in thickness, with a single plant weighing up to 300 g. Leaves are dark green, large, and covered with a dense waxy coating, providing density and protection against adverse weather conditions. The variety is distinguished by high resistance to diseases and adverse climatic factors, as well as good winter hardiness, allowing fresh greens to be harvested until the first frost.
Carantansky leek is widely used in cuisine due to its mild flavor, which surpasses the delicacy of onion. It is used both fresh and in prepared dishes, including meat and fish dishes, omelets, lasagna, and other recipes with thermal processing. Additionally, leek is suitable for storage, freezing, and pickling, expanding its usage possibilities in the household.
Growing Carantansky leek is significantly simplified by using seed-coated on water-soluble tape. This technology ensures uniform seed placement with optimal intervals, eliminating the need for thinning seedlings and promoting high germination close to 100%. The tape fully dissolves in the soil after a few waterings, releasing nutrients necessary for plant growth. For planting, it is recommended to choose fertile soil with good drainage and low acidity, pre-fertilized and tilled. Seeds are sown in early April, and the harvest is collected in autumn, yielding up to 4 kg per square meter.
