23 Leek Recipes (+ Produce Guide)

Leeks are vegetables in the Allium ampeloprasum family, which also includes varieties of onions and garlic.  While onions and garlic form tight bulbs, leeks grow in long cylinder shapes comprised of bundled leaf sheaths or layers.

They look similar to green onions but they’re much larger. They’re often 1 – 2″ in diameter and up to 12″ long.

While the dark green parts are edible, they’re not often used because they’re quite tough.  The white and light green parts are great raw or cooked, and you can save those dark green parts for your homemade vegetable stock.

Leeks have a very mild onion aroma and flavor, and they’re a bit sweeter than regular onions.  They’re delicate flavor will never overpower your dish, and they won’t make you cry when you cut them either. 🙂

Select leeks that are firm and straight, with no signs of discoloration, wilting or cracking.  It’s best to choose ones that are untrimmed as the dark green leaves promote longer life.

The younger the leek the more delicate the flavor, so look for leeks that are no less than 1/2″ in diameter and not much larger than 1 1/2″ in diameter. You should also look for some that have at least 2-3 inches of white/light green parts since those are the parts that you’ll be using in your recipes.

Store leeks in the refrigerator untrimmed and unwashed for up to 5 days to 2 weeks in the vegetable crisper drawer, depending on their freshness. They have a strong aroma that can be absorbed by other foods in your refrigerator, so you can wrap them in plastic wrap to avoid this (I’ve never wrapped my leeks and have never had a problem with this).

Freezing leeks isn’t recommended as their delicate flavor will turn bitter and the texture can be mushy.

Leeks provide the same nutrients and health benefits that garlic and onions do.  They’re high in Vitamin A, C and K, and are good sources of iron, calcium, folic acid, riboflavin, niacin, magnesium and thiamin.

Alliums like onions, garlic and leeks are known for their cancer and disease fighting compounds, and they also contain diuretic, laxative and antiseptic properties.

1. Remove the dark green tops.
2. Trim the “hairy” end off of the bottom of the leek, being careful not to remove the entire base
Slice the leek in half lengthwise, leaving the base intact.
3. From there, clean the leeks.  My favorite way to do this is to gently spread the layers and hold upright under cold running water.  Be sure to spread each layer well to allow the water to rinse away all the grit.  Blot dry before slicing.
4. Place cut-side down on the cutting board and cut into thinly sliced half moons. Once prepped, use within 1-2 days.