Leeks are a member of the same plant family as onions, garlic, and chives. They have a mild, sweet onion flavor that mellows as it cooks. They are an extremely long season crop, and seeds sown in February will not be harvested until October or even November!
Wrap unwashed, untrimmed leeks in a damp towel and place in the fridge. Leeks will store this way for 2-3 weeks or more.
The green portion of the leek leaf is too tough to eat. Chop the leek so that only the white portion of the plant is left, discarding the green parts or adding them to a stock. Remove roots and slice the leeks into halves or rounds. Be sure to thoroughly wash leeks in a colander under running water, as dirt and sand collect readily in the plants. Leeks can be eaten raw, but are typically best when cooked. They are very versatile and can be sauteed, grilled, roasted, and added to soups, stews, and stir fry. Pretty much anywhere you would add an onion, a leek would work!