Fall Produce Guide: Leeks

Related to both garlic and onions but with a milder, sweeter flavor, leeks add punch to soups and sides without overpowering more subtle ingredients.

Related to both garlic and onions but with a milder, sweeter flavor, leeks add punch to soups and sides without overpowering more subtle ingredients. Available year-round in most areas, they're at home in both hearty cold-weather dishes and light spring recipes. We love them sautéed and added to egg dishes, savory tarts, soups, and just about anywhere else you'd use sweet onions.

  • HOW TO BUY

    Look for unblemished, firm stalks with bright green leaves. Avoid leeks with dark green tops or rounded (rather than flat) bottoms; they can be signs that the vegetable is overgrown, old, or both. Smaller, younger leeks are more tender and mild.

  • HOW TO STORE

    Since leeks exude an aroma that can be absorbed by other foods in your fridge, wrap them loosely in a plastic bag for up to five days. Don’t wash until use, since moisture causes them to spoil.

  • HOW TO PREPARE

    After chopping or slicing your leeks according to your preference, rinse them in cold water for a few minutes, separating the layers to remove any grit, and pat dry with kitchen towels. Instead of discarding the leafy green tops, save for use in soup stocks.

Leek Recipes