Leeks are relatives of the garlic, onion, shallots and scallions family, Allium vegetables. Packed with generous amounts of Vitamin A and Vitamin K, they have a more delicate and sweeter flavor than onions and make a great addition to vegetable-based dishes. When purchasing leeks, they should be firm and straight with dark green leaves and white necks. Look for leeks throughout the year, although they are in greater supply from the fall through the early part of spring.

Rinsing is very important for leeks, as soil is often trapped between the many layers of leaves. Start by trimming off the base and cutting away the uppermost part of the leaves. To keep the leek whole, use a knife to make a slit from the top to the point where the green meets the white, cutting through the center. Rinse well under running water, pulling back the layers so that any dirt at the base is removed.