August through November
Refrigerate leek unwashed with roots attached for up to two weeks. Wrap tightly in plastic so the flavor isn't absorbed by other foods.
Get some great tips for freezing leeks here.
To grow the best leeks we mound the soil up around the base of the plant to encourage a long white stem. This means it's important to clean your leeks thoroughly so you don't end up with any grit on your plate.
- To prepare leeks to be sliced or chopped, trim off the root end and about 1/4 inch of the white base. Remove any ragged, coarse outer leaves and discard. Trim each of the darkest portion of the leaves down to the light green, more tender portion, leaving about 2 inches of green. The dark green trimmed leaves can be reserved for other uses.
- Slice the leeks down the center and rinse under cold running water to remove all dirt and sand, being careful to get in between the leaves. Drain on paper towels and proceed with recipe.
- To clean leeks for cooking whole, slice lengthwise about two inches up from each end, leaving a center portion intact to hold the leek together. Rinse under running cold water while separating leaves.
- You may also slice them into 2-inch lengths and soak in a bowl of cold water. Swish them in the water to remove dirt, drain, refill bowl, and swish again until no more dirt is released. Drain and dry.
In general, leeks can be substituted for onions in most dishes using onions for flavoring.
When cooking leeks as a side dish, it is important they not be overcooked. Overcooking will turn them into a slimy mush. They should be cooked until tender but still exert a little resistance when pierced.
The dark green trimmed leaves may be used to flavor stock or blanched and used as a wrapper for any variety of fillings.
Raw leeks may be sliced thin and added to salads.
Frizzled Leeks (Crispy Fried Shredded Leeks)
Okonomiyaki (Japanese Pizza Recipe)
Carrots and Leeks
Potato Leek Soup
Roasted Delicata Squash, Kale, and Leeks