To store leeks:

Cut off the green tops (save those greens and put them in your veggie freezer bag to make veggie stock). Loosely wrap unwashed leek bottoms (with roots attached) in a plastic bag and store them in the crisper drawer of your refrigerator where they will keep for 2 weeks.

To prep leeks:

Cut the leek about 1 inch above the white part, where the leaves begin changing from dark to light green. Save the unused greens; they’ll give great flavor to your next vegetable stock. Slit the leek lengthwise and soak it in lukewarm water for 15 minutes. Fan the leaves under running water to dislodge dirt, then pat dry. chop the white part of the allium family.

To use leeks:

Use leeks in salads, casseroles and soups or wherever you’d use onions. They can be braised, boiled, grilled, or steamed.

To freeze leeks:

Cut the white parts of the leek into slices and flash freeze in Ziploc bags.