The difficulty stems from the fact that leeks are harvested from the ground; the edible parts (the white stalks) grow beneath the surface of the soil. What’s more, this lower stalk is comprised of layers that simply seem to attract Earth crumbs: “Dirt can get into the crevices along the stalk,” explains Martin Bucknavage, senior food safety extension associate at Penn State Extension in Pennsylvania. Needless to say, insufficient scouring before you cook can make a real mess of any recipe that calls for leeks. (Is there anything worse than discovering a grain of sand while you’re eating, when it grinds between your teeth?!) To sidestep such fate without avoiding leeks altogether, read up on the best way wash them, according to Bucknavage.
How to Wash Leeks
Step 1: Trim the root stem about half an inch up the stalk and discard.Step 2: Trim the green part of the stalk and discard (or save for stocks).Step 3: Halve the white stem area horizontally, then slice each half lengthwise.Step 4: Take the layers apart and rinse them under cool running water, gently rubbing the stalk layers to loosen debris. Alternatively, you can place the layers in a shallow dish filled with water and gently rub the stalk layers there; the dirt will sink and the stalks will float.Step 5: Pat dry and slice leeks according to recipe directions.
Should you use anything besides water to clean leeks?
According to Bucknavage, the answer is no. Fresh water is more than sufficient to remove debris from edible parts.
What’s the best way to store leeks after washing?
While Bucknavage suggests cleaning leeks right before you’re ready to use them rather than washing and storing, you can wrap washed leeks in a damp paper towel and store them in the fridge for up to a few days.
Can you freeze washed leeks?
Sure. Flash freeze prepared leeks by spreading them on a baking sheet in your freezer until firm, then transfer to an air-tight container or bag for up to a year. Feeling more confident about your leek-washing skills? We thought so. Now toss ’em into some of your favorite fall soups and enjoy! Next up: Jesse Tyler Ferguson’s Asparagus and Leek Galette Has a Perfectly Flaky Crust
