Leeks are versatile and reliable ingredients. If you’re missing garlic or onions, leeks can serve as a great substitute, offering a touch of sophistication with their subtle and elegant flavor. Adding leeks to your dishes can elevate them, making even a simple leek soup feel gourmet in comparison to an onion soup.
If you often overlook leeks, this guide will help you understand and appreciate their full potential. Here’s all you need to know about leeks, from selection and storage to preparation and cooking.
### What Are Leeks?
Originating from the Mediterranean and the Middle East, leeks have been a treasured ingredient for centuries. They were likely first cultivated in ancient Egypt, though it was the Romans who popularized them across Europe and Britain. Part of the allium family, leeks are distinct from onions and garlic as they don’t form bulbs or cloves. Instead, they offer long, cylindrical white stalks with blue-green leaves that fan out.
### What Do Leeks Taste Like?
Leeks possess a subtle flavor that other alliums don’t—mildly garlicky, sweet, and grassy. They won’t bring tears to your eyes when cut. Leeks are flexible in cooking, capable of enhancing dishes or standing alone as the main ingredient, like in leeks vinaigrette. When cooked, they have a wonderful, sturdy-yet-silky texture.
### How to Shop For Leeks
Available from fall through spring, leeks can be found year-round in stores but are best bought locally for freshness and a lower carbon footprint. Choose leeks that are firm with healthy-looking roots and tips. The stems should be white and free from dark or soft spots, while the dark green leaves should be vibrant and free from yellowing or browning. Typically, skinnier leeks, no more than 2 inches in diameter, are preferable as they tend to be more tender.
### How to Store Leeks
Store whole leeks in the crisper drawer of your refrigerator for up to a week. Use a lidded container or a partially sealed zip-top bag to contain their smell. Avoid washing or trimming until you’re ready to use them.
### How to Prepare Leeks
The tougher dark leaves are inedible but are excellent for homemade stocks—freeze them for later use. Cut off the root end and prepare the leek according to your recipe, slicing up to where the leaves become tough. Be conscientious about cleaning leeks, as they often trap sandy dirt between their layers.
If slicing, wash them like you would lettuce: slice, toss in cold water, and swish to clean, then spin dry in a salad spinner.
### How to Freeze Leeks
Leeks can be easily frozen. If you prefer, blanch them to extend storage up to a year, otherwise, un-blanched they last about two months. After slicing or chopping, blanch briefly if desired, cool, dry, and freeze in a single layer on a parchment-lined tray before transferring to a freezer bag. Use directly from frozen, or thaw as needed. They’re ideal for soups or stews since they lose structure when thawed.
### Recipes Featuring Leeks
Explore an array of meals where leeks take center stage and add unique flavors to your cooking repertoire.
