How to Wash and Trim Leeks

Leeks must be thoroughly washed before cooking.

Looking like giant scallions but with a subtler and more complex flavor, leeks are related to onions, garlic and scallions. A popular staple of many cuisines, the vegetable can be substituted for onions in just about any recipe. Leeks can also be cooked whole as a vegetable or chopped and used in soups, salads and many other dishes. Leeks grow in layers, trapping grit and sand between each layer, so it's important to remove every trace of dirt before cooking with them. Follow these steps to clean them thoroughly.

Difficulty:

Easy

Instructions

Things You'll Need

• Chef's knife

1. 

   Wash and trim the leek's rootlets, leaving enough of the root intact to hold the layers together (this will make it easier to cut the leek later).

2. 

   Remove and discard any wilted outer leaves. Trim and discard the very tough green parts at the top of the leek.

3. 

   Slit the leek in half lengthwise, but avoid cutting through the root.

4. 

   Turn the leek and make a second lengthwise slit, again leaving the root intact, to cut the leek into quarters.

5. 

   Wash the leek thoroughly beneath cold running water to remove all dirt, sand and grit trapped between each layer. Bunch together the layers and squeeze to wring out any excess water.

6. 

   Pat leek dry using a paper towel. Chop, slice or mince according to recipe directions.

Tips & Warnings

• Choose leeks with crisp, bright green leaves and an unblemished white bulb. The smaller the leek, the more tender it will be.

• Leeks can refrigerated in a plastic bag for up to five days.