Extension Bulletin HNI51 • February 2013 msue.anr.msu.edu/program/info/mi_fresh

Using, Storing and Preserving

Prepared by: Leeks Robin Danto, MSU Extension educator

he leek is a member of the onion family, although Recommended varieties it does not form a bulb. Leeks have a bundle of leaf T Leeks are divided into summer leeks and overwintering sheaths that are sometimes referred to as a stalk or stem. It leeks. Summer leeks are harvested in the season when they resembles an overgrown green onion. The leek has leaves were planted; overwintering leeks are harvested in the similar to those of the garlic plant — flat rather than round. following summer. Summer leeks are generally smaller, and Both the leaves and stems of the leek plant may be eaten. overwintering leeks are stronger flavored. They have a mild onion-like flavor and are often used to flavor soups, or dried and added to herb mixtures. Varna — an early-season variety that produces clumps of slender plants. Leeks can be grown from seeds or transplanted as onions are. Because of their long growing season — 70 to 120 King Richard — a summer leek with long, slender stems. days — they are more often planted as seedlings than It produces a sweet, tender product that stays white all grown from seeds. They are cold-tolerant and can be put in summer long. It is best used for soups and salads. the ground before the last frost. They are available in the Columbus — an early-season variety producing medium- market year round but are at their peak from September sized leeks with blue-green leaves. through April. Rival — another early-season variety that can grow up to Leeks are low in sodium and calories. They are also a 36 inches tall with a diameter of 2 inches and has green significant source of vitamins B6 and C, folic acid and iron. leaves. Select leeks that are free from blemishes. The tops should be bright-colored and fresh-looking, not dry, and free of Lawn or garden questions? discoloration. Visit migarden.msu.edu. Call toll-free 1-888-678-3464. Leeks

Lancelot — a short leek with a large, cylindrical stalk and of the leek. Leeks are generally considered sufficiently greenish gray leaves. It is frost-resistant. cooked when the stalk can be easily pierced with a fork. Avoid overcooking — this makes leeks tough. Leeks are Jolant — a winter-hardy variety with medium-sized stalks commonly used in soups and stews but are also gaining and blue-green leaves. popularity as a vegetable that can stand alone — steamed, Splendid — a rapidly growing variety that produces 7- to sautéed or served with a creamed sauce. 8-inch, medium green stalks. Leeks can give off an odor that can be absorbed by other Albinstar Baby Leeks — a Dutch variety that was foods in the refrigerator. Therefore, wrap leeks in plastic developed for its small product. It is typically harvested when storing in the refrigerator. Do not trim or wash when it is only ½ inch in diameter. before storing. Leeks will last up to two weeks in the Otina – a late-season variety from France. It is mild- refrigerator if they are purchased fresh. Once cooked, leeks flavored with green-blue leaves. can be kept in the refrigerator and used within two days. Durabel — a thick winter leek with mild flavor and tender texture. Preserving American Flag — an overwintering variety with a mild, Leeks do not freeze well. They develop a strong, bitter sweet, onion-like flavor. This variety is very much like an flavor. Freezing also makes leeks mushy. They also are overgrown scallion. not good candidates for canning because the high heat of pressure canning turns the product to mush. They can Bandit — a short, sweet leek that grows thick. The leaves be dried. Wash well and cut in ¼-inch slices. Dry at 145 are blue-green, and the plant is winter-hardy. degrees F until crisp. Giant Musselburg — a variety of leek with large, white, tender stalks, medium to dark green tops and a mild flavor. References It is very hardy. Leeks. 2009. Texas AgriLife Extension Service. Food safety and storage Andress, Elizabeth L., and Judy A. Harrison. 2006. So Easy to Preserve (fifth edition). The University of Georgia The interlacing leaves make leeks a difficult vegetable to Cooperative Extension Service. clean thoroughly before preparation. Be sure to rinse with lots of fresh running water to remove the grit found MacKenzie, Jill. 2008. Leeks. University of Minnesota between the leaves. After washing, leeks can be eaten raw Extension. or cooked. Cooking times will vary with the diameter

Find out more about Michigan Fresh at msue.anr.msu.edu/program/info/mi_fresh.

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