Choose small to medium-sized leeks with long white undamaged stems and bright green tops. Avoid limp leeks.
Store leeks, trim tops and store, unwashed leeks, in a plastic bag in the crisper section of the fridge. Use within 1 week.
To prepare leeks, trim and discard the tough outermost layer on the stem, dark green leaves and roots. Cut leek in half lengthways. Wash well, lightly fanning the layers, under cold running water to remove any dirt. Slice or chop as desired.
Substitute mild-tasting leeks for onion in risotto, frittatas, soups, braises and casseroles.