Look for stalks that are firm and crisp, rather than leathery or bending.
Look for leeks with as big a white section as you can — the greens aren’t really edible anyways.
Watch out for leeks that look to be yellowing towards the top.
Proceed carefully here: leeks are usually filthy!
One good way to clean your leeks: slice them vertically through the core, and carefully run the layers under running water, allowing the grit to come out with it.
Unlike many other aromatics, leeks need to be stored in the fridge. They do best in a humid environment, so try wrapping in a moist cloth or paper towel before storing in a plastic bag.
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