I’ve used leeks in a few things lately, and it occurred to me that I should share a little info about them…
Leeks are a member of the onion family.
The tasty parts of the leeks are the white and about 1 to 2 inches of the light green parts. The dark green part is very tough, and not really good to eat, but it can be added to broth or stock.
Leeks are grown in sandy soil, and need to be cleaned thoroughly. Cut the dark part (the part you aren’t going to use) and the root end off the leek. Then cut down the leek lengthwise. Now you will see that there are layers. Rinse the muddy part that’s between the layers out, rubbing with your fingers if necessary. You’ll be able to feel the sandy muddy parts with your fingers, so let them help you clean the leeks.
Shake off the excess water, and the leeks are ready to be chopped and used in your dishes.