1. Cleaning and Preparing
Before storing, it’s essential to clean leeks thoroughly, as they often have dirt hidden between their layers. Slice off the root ends and the tough green tops, leaving the white and light green parts. You can save the tops for making stock if you like. Rinse the leeks under running water, and then soak them in a bowl of water to loosen any remaining dirt.
2. Blanching for Longevity
Blanching leeks before storing them can help preserve their texture and flavor. Bring a large pot of water to a boil and prepare a bowl of ice water. Cut the leeks into the desired size, typically rings or long strips, and plunge them into boiling water for about 30 seconds to 1 minute. Immediately transfer them to the ice water to stop the cooking process. This step ensures that your leeks will maintain a good texture when you thaw and use them later.
