Leek and Onion

Leeks (Allium porrum) and onions (Allium cepa) are two vegetables from the Liliaceae family. The leek produces robust leaves grouped into pseudo-stems, which are white-yellowish at the base and dark green at the tips. The tender, softer part of the plant, located at the base and center of the leaves, is the part consumed. The onion has superficial roots, a floral stem with an umbrella-shaped inflorescence, and
leaves that thicken at the base to form the edible part. Onion varieties differ based on the shape and color of the bulb, which can be red, copper, golden, or white, more or less round with flattened ends.

A staple ingredient in an innumerable amount of dishes, both raw and cooked, leeks and onions have long been present in kitchens worldwide. Valued for the aromatic flavor they impart to various recipes (stronger for onions, more delicate for leeks), the two vegetables also offer multiple health benefits: they contain vitamins, trace elements, flavonoids, and fiber. They have antibiotic, antibacterial, purifying, and
hypoglycemic properties.

In addition to producing them in thermoformed containers, Vivai Bacchetto offers leek and onion seedlings in styrofoam containers, where one or more cuts can be made. The stem diameter of the seedlings reaches 3-5 mm, thanks to cultivation times that, in winter and spring, can exceed three months.