Updated: Jul. 11, 2022
Leeks are a hugely versatile veggie. Learn how to quickly clean and prep this delicious ingredient with tips from our Test Kitchen.
Stirred into creamy potato soup or tucked into a pot pie, leeks lend a gentle flavor to any dish. But before you can eat them, you need to know how to prepare leeks—a process that may seem a little tricky at first, thanks to their tightly stacked leaves. Learn how to get the most out of this off-the-beaten-path veggie—no grit included.
First, What Are Leeks?
If you aren’t familiar with them, leeks belong to the onion family. They look a bit like an oversized scallion, with a white-green tubular base and broad, ribbon-like green leaves. Available year round, leeks bring a light, sweet flavor to foods, milder and more complex than a standard onion.
When eaten raw, leeks are crunchy and nutritious. Toss chopped leeks into salads or use to garnish a hearty main dish. Swap a leek for the onions in a soup or casserole recipe, and enjoy the more delicate flavor that results.
Since the leaves are coarse in texture, many people stick to eating the softer pale part of the stalk. But the entire leek is edible. Simply saute the leaves for a while for a more tender bite.
How to Clean a Leek
Because leeks are grown underground, they accumulate sand and sediment in their layers. You’ll want to wash it out before sinking your teeth into this healthy veg. Luckily our Test Kitchen has the dirt on how to prepare a leek.
Step 1: Remove the Ends
Cut off the root end and the tough green top using a sharp chef’s knife. If you’d like, reserve the root for making stock and save the leaves for a saute.
Step 2: Slice It in Half
You’ll have the narrow white stalk left. Slice it lengthwise down the middle to form two long, skinny halves. This will expose all the layers in the middle of the leek.
Step 3: Soak and Rinse
Soak the stalks in a bowl of cold water for 10 minutes or so, then rinse under cold running water in the sink. The long soak allows the water to penetrate the leek’s many layers, clearing out all the bits of debris.
Once your veg is all cleaned up and dirt-free, it’s time to get cookin’. Try this Asparagus Leek Chowder or my favorite,Herbed Leek Tart. You’ll find yourself coming up with tons of ways to sneak more leeks into your dishes.
Get Inspired by These Leek Recipes
FAQs
Rinse: Fan open the leek and place under cold running water. Rinse out any dirt or sand. If the leek is especially dirty, you may want to make another similar cut through the leek to further be able to fan the leek open.
When should you not eat leeks? ›
Avoid leeks with cuts or bruises. The dark green tops of leeks should look fresh. Avoid leeks with yellowing or wilting tops. Choose smaller, younger leeks when you want to eat them uncooked.
How does Gordon Ramsay clean leeks? ›
Prepare leeks - trim dark green tops and remove tough outer leaves from leeks and slice in half lengthwise, running under cool water to clean, dry thoroughly.
How to tell if leeks are bad? ›
If your leeks have gone bad, they'll often exhibit a few tell-tale signs. They may show signs of discoloration, becoming yellowed or darkened. A rotten smell or a slimy texture is a clear indicator that your leeks are no longer good to eat.
What is the brown stuff in leeks? ›
What is leek rust? As the name suggests, leek rust is a fungus that looks like little orange rust spots and streaks. If the disease is allowed to persist unchecked, it spreads, gradually infecting more of the leaf, until the leaf itself turns brown and withers.
Why don't you eat the green part of leeks? ›
FAQ: Can you eat the green part of leeks? Yes, you can eat the green part of leeks. While the white and light green parts are commonly used in cooking, the dark green leaves are also edible and can be used in various dishes.
Why do you soak leeks in water? ›
To be properly cleaned before cooking, leeks must be topped and tailed (roots discarded, dark-green parts removed), and the white and light-green parts sliced thin and left to swim in a water bath so as to encourage the removal of any clinging dirt.
Why do leeks taste so good? ›
Leeks are alliums, so they're related to garlic, chives, shallots, and onions. Tasting them, you can tell. They have a sweet, oniony flavor that adds depth to soups, stews, pastas, and more!
Why are leeks better than onions? ›
Leeks have a milder taste than onions, with a subtle sweetness and a hint of onion flavor. They consist of long, cylindrical stalks with a white base and green leaves on top. Leeks are known for their delicate taste and are often used to add a gentle onion-like essence to recipes without overpowering other flavors.
What are the worms in my leeks? ›
Onion maggots (Hylemya antiqua) are a common and often serious insect pest of plants in the onion family including onion (where they can be the most serious production problem), leeks, shallots, garlic, and chives. Onion maggots feed below ground on host bulbs, producing tunnels and damaging bulb tissue.
Therefore, wrap leeks in plastic when storing in the refrigerator. Do not trim or wash before storing. Leeks will last up to two weeks in the refrigerator if they are purchased fresh. Once cooked, leeks can be kept in the refrigerator and used within two days.
Are old leeks safe to eat? ›
Good leeks should feel firm and look healthy from root to tip. The stems should be white—we eat the tender white parts, so the longer the better—with no dark or soft spots. The dark green parts should be very dark with no yellowing or brown spots. Avoid anything that's limp, wilted, or starting to shrivel.
How to get grit out of leeks? ›
Slice the leek in half lengthwise. Place it flat-side-down on a cutting board, then slice into half-moon shapes. Transfer leek slices to a large bowl filled with cold water. Stir the leeks a bit to release any grit, then lift them out of the water, leaving behind any sediment.
Do you eat the top or bottom of leek? ›
The most edible parts of leeks are the bottom white and light green parts because they are tender and have the most flavor. The dark green parts are technically edible but to a lesser extent because they are quite tough. If you do want to eat the dark green parts, be sure to saute them well so they soften.
