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Leeks are mild, sweet members of the onion family with an elegant flavor popular in French cuisine. Rich in kaempferol and prebiotic fibers, they support gut health while providing good amounts of iron, folate, and vitamin K.
Leeks trap dirt between layers. Cut lengthwise and fan out under running water, or slice into rings and swirl in a bowl of cold water. Lift out and repeat until no grit remains at the bottom.
The white and light green parts are most commonly used. Dark green tops are tougher but can be used for stock or slow-cooked dishes. Don't discard the tender pale green middle sections.
Store unwashed, untrimmed leeks in the refrigerator for up to 2 weeks. Don't cut until ready to use. Cleaned leeks keep 2-3 days wrapped in damp paper towels.
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