Marilyn Casey on preparing leeks

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For the tastiest leeks:

Choose small to medium leeks as these have the most tender texture
Pick firm, straight leeks with dark green leaves and white necks
Watch out for yellow or wilted leeks or those with cracked or bruised bulbs
Steer clear of leeks with the base of the root removed – this causes them to deteriorate more quickly
If you're planning to cook leeks whole, try to buy all the same size so the cooking time is the same for all
Always buy a few extra leeks because often you will need to do quite a bit of trimming (see preparing leeks below)

Keep leeks fresh by:

Storing unwashed and untrimmed in the salad drawer of the fridge – they will stay fresh for between 3-5 days
Wrapping leeks loosely in a plastic bag to keep them moist
Freezing – after blanching for 2-3 minutes. Keep leeks fresh in the freezer for up to three months (although be aware they may lose some of their sweet taste and tender texture if frozen)

Perfectly prepared leeks:

Cut off the roots, remove any tough outer leaves and trim off some of the very green tops
Using a sharp knife, split the stalk lengthwise to cut the leek in half
Fan out the layers of leek, and rinse thoroughly under the cold tap to get rid of any hidden dirt – the layers between leeks can trap grit, dust and soil

Marilyn Casey, spokesperson for the Leek Growers' Association

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