Leeks have an important place among the few winter vegetables that are eaten fresh, because they have a high nutritional value and are a first-rate source of vitamins and trace elements.
They are picked in late autumn, before the first winter frosts. Properly stored, leeks can remain a valuable source of vitamins and nutrients well into spring.
Fresh leeks can be stored in the refrigerator for about 15 days. To do this, they should be cut into several pieces, which should be wrapped in plastic or placed in a box, because otherwise they will make the whole refrigerator smell.
If you have a basement or a wider balcony you can store leeks there. All you need is a large wooden crate filled with clean river sand.
The root system of the leeks is trimmed, then the leek stalks are wrapped top to bottom in newspapers and placed in the sand as upright as possible. It is good to cover it additionally on the coldest days, so that it does not freeze.
In case you don't have storage space, you can freeze leeks. Only the white part, the so-called false stem, is suitable for freezing. It is cleaned, washed and cut into about 1.5 cm thick slices, which are blanched in boiling water for 2 minutes.
Then they are cooled in ice water for 1 minute and arranged on a tray and frozen for 1-2 hours in the freezer. Then you can put the leek slices in plastic bags and back in the freezer, where they can stay for up to 8 months.
If you follow our advices, even in the coldest winter months you will have fresh leeks on hand to prepare a classic leek filo pastry pie, rich pork with leeks dish or even onion soup with leeks.
Check out our other recipes with leeks or learn some tricks for cooking leeks.
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