Please log in with your username or email to continue. By using our site, you agree to our cookie policy. How cooking with frozen leeks where trusted research and expert knowledge come together.
Megaera Lorenz is an Egyptologist and Writer with over 20 years of experience in public education. In 2017, she graduated with her PhD in Egyptology from The University of Chicago, where she served for several years as a content advisor and program facilitator for the Oriental Institute Museum’s Public Education office. There are 8 references cited in this article, which can be found at the bottom of the page. This article has been viewed 103,039 times.
Leeks are a flavorful onion relative that can make a tasty addition to soups, savory pies, and a variety of other dishes. With a little preparation, you can freeze and store leeks for several months. Take care to clean your leeks well before freezing. You can also blanch them to help them stay fresh longer.
Flash freeze your leeks and store them until you’re ready to use them. Remove any roots and excess green stems. When you trim off the greens, leave some of the pale green stem above the white bulb at the bottom. If you wish, you can save some of the darker green parts for flavoring soup stock or broth. Rinse the outside of your leeks. Once your leeks are trimmed, give them a quick rinse with cool water to remove any obvious dirt and grime on the outside. Because of the way they grow, leeks tend to trap a lot of dirt and grit between their layers.
Before you can freeze your leeks, you will need to clean them thoroughly. Cut your leeks into halves or quarters lengthwise. Place the leeks on a cutting board or plate and slice them lengthwise with a sharp knife. If you like, slice each half lengthwise a second time to create quarters. If you wish, you may then chop the halved or quartered leeks into smaller crosswise sections.