About Me: Leeks are part of the allium family along with onions and garlic. They have a nice buttery taste to them and in a pinch can be substituted for onions in recipes, however, they do not caramelize well compared to onions. Leeks are rich in vitamin C, D, B, and Calcium. Use them in a salad after sautéing, in casseroles, stews, or make into leek paté.
To clean: Trim roots and upper green portion off of leek. Slice leeks however you intend to cook them (in half, coins etc.) then soak in water for 20 minutes. This will dislodge any dirt stuck in between the layers.
To store: Cut off the green tops (save those greens and put them in your veggie freezer bag to make veggie stock). Loosely wrap unwashed leek bottoms (with roots attached) in a bag and store them in the crisper drawer of your refrigerator where they will keep for at least 2 weeks.