How to Cut and Clean Leeks (2024)

Fresh leeks are a delicious addition to so many dishes - but first, you need to know how to prep them! This quick tutorial will show you exactly how to slice and wash raw leeks for all your favorite recipes.

If you're new to cooking with leeks, never fear! While these large vegetables can feel a bit intimidating, they're actually deceptively easy to prep.

Leeks are members of the onion family, and look like bigger, thicker scallions (aka green onions). They have a light onion-y flavor (like a milder version of a shallot) and, when cooked properly, have a buttery, almost melt-in-your-mouth texture.

In this post, you'll learn how to cut and clean leeks. I love doing this as part of my meal prep routine: Slice and clean the fresh leeks, then store in the fridge for soup recipes, pastas, and more throughout the week!

Trim off the Ends

Start by trimming each end of the leek: Take most of the leathery, dry, dark green piecesoff the top (Image 2, above), andcut the root offthe bottom, leaving as much of the white stalk behind as you can (Image 3). You'll be left with the short, centermost piece of the vegetable.

Pro Tip: Discard or compost the root end of the leek; if you like, you can wash the tougher, dark green leaves and save them for homemade stock or parmesan broth.

How Much Green Should I Trim Off My Leeks?

Some recipes suggest trimming the ENTIRE dark green portion from leeks, leaving only the white and lightest green pieces. But I generally prefer to use a bit more of the vegetable (why waste something if we don't have to, right?)

The dark greens of a leek are perfectly edible, but are often discarded because they're tougher and more bitter than the lighter, more tender pieces. Exactly how much of the green portion you trim off will depend on personal preference, as well as how you're planning to use the prepped leeks:

I typically like to leave 1-2" of dark green at the top when I trim my leeks. This lets me take advantage of their slightly bitter, complex flavor and gorgeous color while still avoiding the ultra-tough, dry, leathery pieces at the very top.

When I'm making a leek recipe with a long cook time or a blending step (like our potato leek soup!) I'll often leave a bit more of the dark green. If I'm making something more elegant (like a frittata with leeks, for example, or a delicate pasta dish that I want to feel really buttery and decadent), I'll compost all of those dark green pieces and use just the white portion.

All that to say: Trim your leeks however you want!If you prefer the softer, more delicate white and light green parts of a leek, trim all the dark green pieces away. If you like the hearty texture and slightly more bitter flavor of the dark green pieces, keep them all in the mix! It's entirely up to you.

Slice into Half-Moon Pieces

When your leek is trimmed, slice it in half lengthwise (Image 5, above). Separate the halves (Image 6) and place them flat-side down on a cutting board, then use a sharp chef's knife to slice each leek half into half-moon pieces (Images 7, 8).

Wash the Leek Slices

Transfer your leek slices to a large bowl and cover them with cold water (Image 9, above). Using clean hands, give them a good stir to shake all of the sand and dirt loose (Image 10).

Use your hands or a slotted spoon to gently lift the leeks out of the water (Image 11), letting the dirt and sediment fall to the bottom of the bowl (Image 12).

Pro Tip: Drain your leeks by lifting them out of the bowl of water (as opposed to pouring the bowl's contents through a colander, which just pours all that sand and dirt right back over the leeks!)

Leeks grow in very sandy soil, which means they typically release quite a bit of grit! Don't be concerned if the water in your bowl after that first wash looks, well, dirty.

Once you've drained the cut leeks, discard the dirty water and repeat the process until the leftover water stays clear. I typically need to wash leeks twice with this method (if they've come from the farmers' market or a CSA box, they may even need a third wash).

Pro Tip: If you have a salad spinner with a colander insert, you can use that instead of the bowl method! Fill the spinner bowl with water, place the leeks in the colander to swish them around, and lift the entire colander out of the water to leave behind any dirt. Discard the water and spin the leek pieces to dry them!

How to Store Cut Leeks

When your leeks are sliced and cleaned, shake off any water (or use a salad spinner to dry them) and transfer them to an airtight container lined with a paper towel or napkin.

The paper towel will absorb excess water and pull it away from the leeks, which helps them stay fresh and crisp. If the paper towel is soaked through after a day or two in the fridge, you may want to replace it to keep the leeks fresher longer.

Store leeks in the refrigerator for up to a week (although they'll often last even longer!)

Frequently Asked Questions

Our Favorite Leek Recipes

Did you try this technique? Leave a comment and star rating below to let us know how it turned out!

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