Leeks
Milder than onions, sweeter than shallots — the allium that brings quiet depth to anything it touches.
Store in
Fridge unwashed, loosely wrapped
Keeps for
Up to 2 weeks don't store cut leeks uncovered
Best eaten
Braised or slowly sautéed until silky
Prep tip
Rinse in water soil hides between the layers
What It Is
Section titled “What It Is”Leeks are a long-season allium grown at Cold Springs Organics from early spring through late fall. Cylindrical, white at the base and darkening to green at the top, they bring a mild, sweet onion depth to soups, gratins, and braises without the sharpness of raw onion. Only the white and pale green parts are typically cooked; the tough dark green tops go to the stock pot.
Watch the Video
Section titled “Watch the Video”Download the Guide
Section titled “Download the Guide”How to Store It
Section titled “How to Store It”Refrigerate unwashed and loosely wrapped in the crisper drawer for up to 2 weeks. Do not store cut leeks uncovered in the fridge — the smell transfers readily to other foods. Wrap cut leeks tightly in plastic or beeswax wrap and use within a few days.
How to Prep It
Section titled “How to Prep It”Trim off the root base and the dark green upper tops (save the tops for homemade stock). Slice the white and pale green section into rounds or half-moons.
Leeks trap soil and grit between their many layers. The best method for cleaning sliced leeks: place in a large bowl of cold water, swish well, and lift the leeks out with your hands — the dirt sinks to the bottom and the clean leeks float up. Repeat if needed.
How to Cook It
Section titled “How to Cook It”- Braised — halve leeks lengthwise, place cut-side down in a wide pan with butter and a splash of broth or wine, cover and cook over low heat for 15–20 minutes until completely silky.
- Potato-leek soup — sauté sliced leeks in butter until soft and sweet, about 10 minutes; add diced potato and enough broth to cover; simmer until the potato is tender; blend until creamy.
- Gratin — layer softened leeks in a baking dish with heavy cream and grated gruyère; bake at 375°F (190°C) until bubbling and golden on top.
Quick Meal Idea
Section titled “Quick Meal Idea”Buttered leeks on toast — slice leeks and cook slowly in a generous amount of butter over medium-low heat, stirring occasionally, for 15–20 minutes until completely soft, golden, and sweet. Season with salt, pepper, and a pinch of fresh thyme. Pile onto thick toast. Add a poached egg if you’d like a more substantial meal.