Selection - Select or harvest leeks that are about one inch in diameter and that are free from blemishes. Tops should be healthy looking and free of discoloration. Storage - Leeks will keep for several weeks if maintained at temperatures near 35 degrees. F. and a relative humidity near 90 percent. If desired, split the leek in half lengthwise to aid in the removal of grit.
Leeks are then ready for use.
They may be eaten raw, alone, or in salad combinations or cooked. Cooking time will vary according to the leek's diameter and age. When the base can be easily pierced with a knife, the leeks are ready. Avoid overcooking which makes them tough. They have acquired fame in soups and stews, but exhibit their versatility served au gratin, creamed, sauteed alone or in combination with other fresh vegetables.