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Leek from an allotment harvest

PRESERVING GUIDE

Preserving Leek

Leeks can be lifted one at a time through autumn and winter, so a sound crop need not be stored all at once. Keep unharvested plants in well-drained ground, chill lifted leeks briefly, and wash carefully between the layers just before cooking. Use damaged stems first.

Whole leeks stored in a refrigerator crisper drawer

Fresh Storage for Leek

General preservation or storage guidance

Preparation About 5–10 minutes to sort and pack

Leeks can stay in the ground for gradual harvesting or be chilled briefly after lifting; their layered leaves need thorough washing just before use.

Method

  1. Choose firm leeks with crisp leaves and no soft or slimy patches. Set split or bruised stems aside for prompt use.
  2. Brush away loose soil and remove only damaged outer leaves. Leave sound leeks in well-drained ground and lift them as needed before hard frost.
  3. For short-term storage after lifting, leave leeks unwashed, trim only damaged tips and place them in a perforated bag in the refrigerator.
  4. Keep the bag loose and check for moisture or softening; remove any leek that becomes slimy or mouldy.
  5. Before cooking, trim the root and dark leaf tips, split lengthwise and rinse between the layers to remove trapped soil.

Storage

Well-drained ground or refrigerator in a breathable bag · Use while firm and fresh; inspect regularly

Sources and scope

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