Several gardeners throw away the green tops of leeks, without ever realizing that they just trashed nearly half of their harvest! I use all parts of leeks that are edible, white stems for delicate or thin dishes, and green for a stronger flavor. Even the tough, outer layers serve a purpose while simmering into the broth! The only prep work required is to remove dirt between layers.
White Stems
- Tender core: Slice thin for salads or quiches
- Mature stems: Roast whole with olive oil
- Preparation: Trim roots, split lengthwise to rinse soil
Green Leaves
- Young tops: Chop raw into stir-fries
- Older leaves: Simmer 30+ minutes for stock
- Preservation: Dehydrate for homemade soup mixes
Tough Outer Layers
- Stock base: Adds depth to bone broths
- Compost tea: Steep in water for plant fertilizer
- Pest deterrent: Scatter in cabbage patches
Cleaning is more important than you may think. Grit gets stuck deep in the folds of the leaves. After cutting the leeks in half, I put them in a bowl of ice water for 10 minutes and swish them around briefly to dislodge any sand. The dirt always sinks (the leeks float) to the bottom of the bowl. Then, I pat them dry so they don't splatter oil when I sauté them.
Avoid discarding the root end. They are not edible, today I trimmed the bases, and placed them in pots to regrow the greens. Position them to receive sunlight and change the water daily. Within a week the new shoots will emerge from the bases and can be used for garnishes. It's one of my favorite, zero-waste kitchen experiments.
Read the full article: How to Grow Leeks: Beginner's Guide to Sweet Harvests
