What Are Leeks?
But also, what do leeks taste like? Fear not, we’re going to share all the inside deets on what leeks are (delicious), how to cut leeks (easily!), and the best ways to prepare them.
Leeks are alliums, just like onions, garlic, shallots, and chives, and share a similar, though less intense, flavor profile. That means if you like the flavor of onion, there’s a good chance you will love the way leeks taste!
In the United States, leeks are grown year round (thanks, California, we owe you one!), so you are just about guaranteed to find these on grocery store shelves whenever you want to purchase them.
Leeks vs green onions: are they the same? While leeks have a similar appearance to green onions, they are definitely not the same. Whereas with a green onion (aka: scallions) you can eat the entire thing, from the light white part, closest to the root, all the way to the dark green ends, you do not want to eat the entire leek.
In addition to being thicker, the tough green tops of leeks are extremely fibrous and hard to chew. Most of the time, only the white and light green parts of the leek are used, while the tougher dark green leaves are discarded.
How To Cut Leeks
When you get home from the store, make sure to keep fresh unwashed and untrimmed leeks in the refrigerator. You can place them directly in a crisper drawer or wrap in plastic wrap to help retain moisture.
To cut leeks: Begin by trimming off the tough, fibrous dark green part near the top with a sharp knife. What you’ll notice is that there are sometimes lighter green parts of the leek underneath the dark green tops. To be on the safe side — and reduce as much food waste as possible — we recommend keeping a little extra dark green leek intact, knowing that you’ll likely discard that outer layer, leaving behind light green leaves, which are delicious. See below for inside of cut leek.
You can either cut the leek directly in half, from top to bottom through the root end of the leek, then leave whole (for instance, if you were roasting them), or lay them cut side down on a cutting board, then thinly slice into half moons.
Now That You Know How To Cut Leeks… How To Clean Leeks?
Now that you’ve learned how to cut leeks like a pro, you’re going to need to wash them thoroughly. Washing leeks is extremely important given how they grow (by compacting soil around their base). As a result, they retain a lot of dirt.
You can either rinse halved leeks (with their roots intact, after you discard the dark green part) under water, separating the layers a bit to help release and wash away any remaining bits of dirt, or chop them and place in a colander. Rinse well until no dirt remains, then pat dry with a paper towel (regardless of whether they’re chopped or halved) or lay them flat to dry until ready to cook.
Another method to clean leeks is to place them in a bowl of water and let them sit for 30 minutes. The dirt should sink to the bottom of the bowl. You can repeat as many times as needed until all the dirt is gone.
How To Store Leeks
If not using cleaned leeks right away, store the chopped leeks in a paper towel-lined container with a tight fitting lid. Alternatively, you can keep them in a Ziploc bag, wrapped inside a paper towel. It’s important to keep the leeks dry, as moisture is the enemy of keeping them crisp.
Our Favorite Ways to Cook Leeks
Once you learn how to prepare leeks, you’ll add them to all types of recipes, either in addition to garlic, shallots, and onion, or as a replacement. Their subtle, sweet onion flavor can be used in most recipes that call for alliums, and is generally less intense than an onion.
Here’s how to enjoy leeks at home:
- Raw: yep! While they are much thicker than green onions and tend to be fibrous, if you cut them thin enough, you can enjoy leeks raw. We recommend adding them to salads for a nice crunch!
- Roasted: This is our favorite way to enjoy leeks. They make a simple, elegant side dish (similar to roasted shallots, but with a bit more texture!) to practically any dinner.
- Sautéed: Here the possibilities are endless. Just as you would sauté onion, shallots, or garlic, so to can you sauté leeks! Be sure to add them to your stews or soup base when sautéing vegetables — they add such a great flavor!
And speaking of soup, if it’s chilly where you are, maybe grab some leeks to make this potato leek soup? It’s smooth, creamy, and so satisfying!
(On the other side of the world? We got you! Vichyssoise is the perfect cold soup, also made from leeks and potatoes, but served chilled. Trust us, it is delicious!)
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How To Cut Leeks (Instructional Recipe)
Equipment
Ingredients
- 6 Leeks
Instructions
- To cut leeks: Begin by trimming off the tough, fibrous dark green part near the top with a sharp knife. What you'll notice is that there are sometimes lighter green parts of the leek underneath the dark green tops. To be on the safe side — and reduce as much food waste as possible — we recommend keeping a little extra dark green leek intact, knowing that you'll likely discard that outer layer, leaving behind light green leaves.
- You can either cut the leek directly in half, from top to bottom through the root end of the leek, then leave whole (for instance, if you were roasting them), or lay them cut side down on a cutting board, then thinly slice into half moons.
- To clean leeks: Rinse halved leeks (with their roots intact, after you discard the dark green part) under water, separating the layers a bit to help release and wash away any remaining bits of dirt, or chop them and place in a colander. Rinse well until no dirt remains, then pat dry with a paper towel (regardless of whether they're chopped or halved) or lay them flat to dry until ready to cook.
Notes
- Keep fresh, unwashed and untrimmed leeks in the refrigerator. You can place them directly in a crisper drawer or wrap in plastic wrap to help retain moisture.
Let us know your thoughts!