Leek
The leek is part of the allium family. It is the cousin of onion, shallot, garlic, and chives. In addition to the classic soup, this vegetable can replace its close relatives in several recipes and stands out for its milder taste.
Store it as soon as you buy it!
- Raw, whole, for up to two weeks in the fridge in the vegetable drawer.
- Cooked, in the fridge for 2 days.
Enjoy it all year long with theses preservation techniques:
Freezing
Wash, dry, and thinly slice - no need to blanch! It can be stored for about 5 months.
Recipe ideas: soup, chowder, or quiche.
Dehydration
Wash, dry, and slice into rounds of 5 mm or less. Separate different thicknesses if necessary. In the oven, set to the lowest temperature and leave the door slightly open for about 12 hours. In a dehydrator, set to 125°F for 14 to 18 hours.
Recipe ideas: soup or chowder.
Don't throw away the green part of the leeks, it can be used in soup or quiche.
Canning
Cut the green part of the leeks to the height of your jars. Wash and blanch for 5 minutes. Let cool and put in jars then cover with brine (20 g of salt per liter of water) up to 2 cm from the rim. Pasteurize for 1 hour and 30 minutes.
Recipe ideas: omelette, tart, fried as a garnish.
Stock up from August to mid-October!
Check out our Seasonal Calendar of Fruits end Vegetables for more info.