The leek is a member of the onion family but has a sweeter, more subtle flavor than an onion. It can be eaten raw or cooked but the green tops are usually not eaten. 

How to Select

Choose firm, crisp stalks with as much white and light green regions as possible. Avoid leeks with yellow or withered tops.

How to Store

Refrigerate unwashed leeks in plastic bag for up to two weeks. Rinse before using.

How to Prepare

Rinse in cold water, pulling leaves back to remove dirt. Chop into small pieces. Sauté until tender. Becomes slimy if overcooked. Use leaves to flavor soups and cooked dishes. Do not eat raw. Steam, microwave, or boil. Sauté or stir-fry in oil, simmer in soup stock. Add to soups and stews, potato dishes, casseroles, and meat dishes.