The Curly Leek variety is a late-maturing, high-yielding type with a long growing season, ranging from 150 to 200 days from sowing to harvest. It is a biennial crop that can be grown from seeds or seedlings. To accelerate maturity, curly leek is often grown as seedlings: sowing seeds for seedlings is done at the end of February or beginning of March, transplanting to greenhouses in mid-April, and sowing seeds directly into beds under plastic film at the end of April. Seedlings are transplanted to beds at 50-60 days old, from early to mid-May. The Curly variety is distinguished by its excellent flavor and nutritional and medicinal properties. Curly leek is widely used in cooking as an aromatic seasoning for soups, salads, and casseroles. Due to its qualities, it is suitable for fresh consumption, as well as for processing and freezing, making it a versatile product for various storage and preparation methods. Growing this variety requires adherence to specific agronomic schedules and conditions, enabling a stable and high-quality yield. Curly is suitable for both greenhouse cultivation and open ground under plastic film, making it convenient for different climatic conditions and farming needs.
