Though leeks are akin to garlic and onions, they are less overpowering. This mellow vegetable can hold its own, as it is both delicately sweet but firm in texture. They are in season both in the summer and winter, so they are equally enjoyable in a refreshing salad or in a hearty soup.

Storage: Store unwashed and untrimmed in a loose plastic bag in the refrigerator. They will keep for one to two weeks.

Preparation: Make sure to wash your leeks well, as there is often a substantial amount of grainy soil concealed inside of leeks’ wrapper-like leaves (called sheaths). Chop off the little fringes at the bottom of the sheaths. The white and light green parts are the tender, edible meat of the vegetable, but the dark green parts make for a great stock, so don’t discard them just yet!

Here are some flavorful recipes using leeks:
Leek and Potato Soup
Bacon and Leek Quiche
Buttery Braised Leeks Topped with Panko
Leek Salad
Cock-a-Leekie Pie

Preservation: Slice and store in bags in the freezer. Or, if you’re feeling a little more adventurous, why not make some leek jam to top on goat cheese crostini?