Leek(ed) Secrets

We aren’t going to let leeks keep their secrets all to themselves. From storage and selection tips to recommended pairings, here's some of our favorite facts about the wild green veggie.

  • While often confused with scallions, leeks are their own separate plant. Compared to scallions, leeks are larger and have a subtly sweet, mild onion flavor. Additionally, leeks are a little more durable than scallions when cooked.
  • The best leeks are crisp, undamaged, and veer towards the smaller side. Younger leeks have a delicate texture while larger, mature leeks can be tough and woody, so avoid big leeks if you can. 
  • Leeks give off a strong aroma that can seep into other items in your fridge, so it’s best to store them in plastic wrap or an airtight bag. Once they’re in the fridge, expect your leeks to last up to two weeks.
  • When preparing leeks, be sure to remove the roots and leaves, as they’re not suitable for cooking. Also, try slicing the roots lengthwise before cleaning, as dirt tends to get stuck inside the leek itself. 
  • Always cook with the white or light-green parts of leeks; they have the best texture and flavor!
  • In general, leeks are used to compliment greater dishes rather than take a staring role. For a rich, satisfying meal, try pairing leeks with braised pork belly or work with potatoes and onions to make an elegant vichyssoise.