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Harvest of the Month: Leeks

Native to areas around the Mediterranean and prized by ancient cultures, leeks remain table staples in many global cultures. In the U.S., however, they are used sparingly, tending to be associated with finer cuisine and more expensive than their close cousins, onions and garlic.

Those who do cook with leeks, however, find a versatile ingredient that adds a gentler onion flavor to soups and main dishes and can even serve as a stand-alone side.

Sometimes compared to oversized scallions, leeks have a green leafy top and a white stem that will be less bulbous than an onion. Typically freshest when purchased between September and April, the best leeks will have a stem that’s one to two inches thick, with dark green tops, no yellow spots and no visible wilting. Avoid leeks with black spots or mushy or discolored areas on the stems.

You can store leeks for as long as a week wrapped in a paper towel in the refrigerator. Don’t wash leeks until you’re ready to use them, but then wash them well (they tend to carry a lot of dirt among their leaves). Then you can use them in a variety of ways, including as the starting point for soups, as a flavorful addition to salads, as nice complements to eggs, white meats and fish, or cooked alone as a unique side dish.

Try this month’s recipe: Potato Leek Soup

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