What part of leeks is edible?
Written by
Olivia Mitchell
Reviewed by
Prof. Martin Thorne, Ph.D.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
