The versatile leek belongs to the allium family and is a mild cousin to onions and garlic. Rather than forming a bulb like onions, the leek put all its mo-jo into the stem. The white part is best, but how far into the green you slice is a personal matter – where it still holds together is recommended. Leeks are a great foundation to soups. Use the leek’s white and very light green parts for soups, quiches, tarts, risottos, and pastas, or for sautéing, braising, roasting, or grilling.

Preparation Tips

Leeks grow in layers in the ground, so they need to be rinsed and soaked well to remove dirt. Trim off the root end and dark green leaves, then remove and discard the outer layer and slice (either in small rounds or in half lengthwise) before washing.

Storage Tips

Wrap leeks in plastic to contain moisture and prevent other foods from absorbing their odor. They’ll last up to five days in the fridge.
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