Selection and Storage

Straight firm leeks with dark green leaves and no brown spots should be chosen. Soft leeks with dry pale leaves should be avoided.

Leeks can be stored in the refrigerator for approximately two weeks. You don’t have to blanch it prior to freezing. Nevertheless, it is strongly recommended that you slice it before the freezing process. You can keep it in the freezer for 5 months. In order to seal all its flavor, the leek should be cooked right away without being thawed.
 

Preparation

Leeks should always be rinsed carefully to remove the soil or sand between the leaves. Leeks don’t need to be cooked long as they quickly become doughy when over-cooked.

Use

Leeks are delicious and can perfectly replace onions, green onions, and even garlic in your best interests. When the leek is cooked, let it cool down and add your favorite dressing. Leeks add flavor to quiches, crêpes, fine pizzas, spaghetti sauce, all soups, potatoes au gratin, etc.