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An A to Z guide to choosing, storing, preparing, and cooking fresh produce and recipe ingredients.

  • How to Choose Leeks
    Look for straight, firm stalks with unblemished white bottoms and bright green leaves. Avoid leeks with very dark green tops or rounded (rather than flat) bottoms, which can be signs that the vegetable is overgrown, old, or both. Smaller leeks are the most tender.

  • How to Store Leeks
    Cut off and discard the dark green tops but keep the roots intact. Stow unwashed and tightly wrapped in the refrigerator up to 5 days.

    How to Prepare Leeks
    As the plant grows, gritty soil gets trapped between its layers.

    Here’s how to get it out of every crevice:

    1. Cut off the dark green leaves an inch or so above the white part of the stalk and discard the greens (they’re bitter and tough). Trim and discard the roots. Halve the remaining stalk lengthwise, then cut into pieces of the desired size.

    2. Fill a bowl with cold water, add the cut leeks, and swish them around a few times. With your hands loosely cupped, lift the leeks out of the bowl and place them on a plate or work surface. (The grit will remain behind in the bowl.) Discard the water and grit. Fill the bowl with fresh water and repeat until the water is clear.

  • How To: Prepare Leeks

    Leeks are delicious, versatile and healthy, but getting rid of the dirt trapped between those long leaves keeps many a cook at bay. The quick cleaning tips in this video will make the leek a welcome return guest in any kitchen.

     

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What's your favorite leek recipe?

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