NEGI LEEK - 1728

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Negi, or spring onion, is a long, white onion, very common in Japan, and a must-have on our tables. It is grown deep in the soil following an ancient tradition. Its long, dense, and silky white stem is rich in flavor, making it ideal for grilling, barbecue, or spit-roasting.

Once cooked, the crispy exterior contrasts deliciously with the creamy, sweet interior, unlike the European leek, which is much firmer inside after cooking.

Negi pairs well with meat, fish, or vegetable dishes because its flavor doesn't overpower the other dishes but blends in with them.

Cut into strips, it has always been the ideal condiment for noodle soups like ramen or soba.

Interesting fact: in Japan, negi cut into thin strips resemble white hair (shiraga), thus earning the name shiraganegi, used to decorate dishes.

€4.00
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€9.00
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€15.00
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SOWING/TRANSPLANTATION

For Negi, transplanting the seedling is preferable.

GROWING SECRETS

  • Once the plant reaches about 12 cm, trim it by a couple of centimeters to stimulate growth of the aerial and root parts.
  • During the growing period, tamp down the soil next to the plants so that as they grow, they are well supported and do not tend to fall to the ground. The other main reason is to avoid direct exposure of the stem to sunlight to keep it nice and white.
  • It's a plant that requires a lot of water
  • They don't require any particular soil types, preferring a dry, dry climate, which helps limit the development of diseases.

HARVEST

  • Harvest should take place when the plant has reached between 25 and 40 centimeters, depending on the desired result. The perfect harvest time requires a very compact stem structure and consistency.
  • It's important to emphasize that the crop holds up well in the field.
Type Hybrid