All about LEEKS: season, buying, using, and 50+ recipes

All about leeks - Embers on the hearth

Leeks are an underrated vegetable, usually only used in soups where the flavour gets sadly lost. They are an allium, which makes them a member of the onion family along with garlic, shallots, and chives and full of flavour!

Leeks are affordable, easy to find, incredibly versatile and, when cooked properly, delicious. When raw the flavour can be very strong, but when cooked it becomes sweet and delicate. Leeks are also a great way to eat fresh vegetables in winter when not much else is available unless it’s imported (especially if you live in colder climates).

Leeks have been part of our menus for centuries. There’s archaeological evidence of leeks being used in ancient Egypt and Mesopotamia. And it is now one of the symbols of Wales where it’s commonly used is dishes like leek and potato soup and cock-a-leekie.

If you’d like to try growing your own, check the RHS website for great information. Leeks are a good way to keep your garden productive during Autumn and Winter as they are the easiest member of the onion family to grow.


Leeks can be found in markets from September to May, but they are at their best between October and March.

Leeks are most definitely a Winter and Autumn vegetable, but thanks to greenhouses, nowadays leeks can be found year-round. If seasonality is something that is important to you, avoid getting leeks during the warmer months, unless they are the baby variety.


Leeks should be firm and undamaged. The green parts should be bright and the white unblemished.

Avoid buying trimmed and pre-chopped leeks, they are very expensive and dry out a lot faster. If you’re going for convenience, it’s better to get frozen leeks (usually sliced) or canned (either sliced or whole baby leeks).

Baby leeks tend to be more expensive than fully grown, but the flavour is also more delicate. If you enjoy eating baby leeks, you might want to try growing your own. They grow fast, are easy to care for, and can be grown indoors.


Cut the roots and any dried out tops and keep in the fridge for up to two weeks inside a plastic container or a bag. Don’t wash the leeks until you’re going to use them or you’ll risk them going bad faster. The roots and tops can be washed and used to make stock (keep them in the freezer until ready to use).

Leeks can also be frozen whole or chopped (and they are now also sold in the frozen section of supermarkets), and they will last up to one year if properly protected.

If you’re growing your own leeks, you can keep them in the garden until you need them. They will just grow bigger and somewhat thicker, but that can be solved by either cutting them smaller or cooking them longer.


Leeks can have a lot of dirt between the leaves! Cut them lengthwise in half or quarters and wash them under running water. If you’re going to chop the leeks, chop them first and then wash with running water as well. Throw away the hard root if you didn’t before (or better, keep it to make stock).

The green tops can be used, their flavour is less like onions and more like greens. They can be stringy, so better left for recipes with longer cooking times or blended soups. I personally love risotto made with the greens of leeks (which I steam or microwave beforehand). Outer leaves can be used unless they are damaged or dried.

Once chopped 1 kilo (2 pounds) of leeks will be between 4 to 5 cups, depending on how much is discarded and how big or small the leeks are cut.

There are a lot of ways of eating leeks:

  • Raw: baby leeks can be sliced or chopped and eaten raw. Fully grown leeks can be eaten raw if sliced very thinly and used sparingly as the flavour can be overwhelming. Best for salads or as garnish.
  • Fried: best for chopped leeks or baby leeks. Fry until soft or golden. Can be used as an onion replacement for the base of a sauce, soup, or stew.
  • Deep fried: best for baby leeks. When battered and deep fried they go great on a tempura platter.
  • Stir-fried: chopped or baby leeks, takes about 5 minutes.
  • Steamed: for chopped or baby leeks.
  • Boiled: for chopped, whole, or baby leeks. It should take between 5 to 10 minutes. Be careful because over-boiled leeks become mushy and slimy. A great addition to soups and stews, but a bit bland as a side.
  • Roast: best for whole or baby leeks. Leeks can be roasted uncovered (and turning every 10 minutes or so) or wrapped in foil.
  • Grilled: for whole or baby leeks. They can be grilled on a hob or open fire, uncovered or wrapped in foil. A great BBQ vegetable.
  • Braised: best for chopped or baby leeks. Fry for a few seconds, add stock and cover. It should take between 10 and 20 minutes depending on the thickness.
  • Pickled: yes, leeks can be pickled, either as real or quick pickles. Baby leeks are best, but it will also work for the white section of fully grown ones if sliced.

Flavour combinations

Much like onions, leeks go with pretty much everything savoury and they are in fact a great alternative to onions.

However, there are some flavour combinations that really make leeks stand out:

  • Vegetables: potatoes, green leaves, winter squashes, carrots, green beans, garlic, cauliflower, peas, artichokes, seaweed, mushrooms, celery, bell peppers.
  • Fruits: citrus, apples, prunes, raisins.
  • Herbs, spices, and condiments: vinegar, paprika, parsley, aniseed, coriander, bay, thyme, mustard, soy sauce, tarragon, sage, ginger, chilli.
  • Others: cheese, nutritional yeast, chicken, smoky flavours, pasta, bread, rice, tofu, barley, lentils, beans.


If you’re not a fan of leeks or if you’re trying to cook a recipe that calls for them but you don’t have any leeks at home, don’t worry. There are several ways to replace leeks in recipes, either with ingredients that taste similar or fulfill the same function.

  • If used for flavour: yellow or brown onions, shallots, ramps (basically wild leeks, they can be very hard to find in shops but easy to forage), or negi (a Japanese vegetable).
  • If used as a garnish: green onions (scallions)
  • If used as a vegetable side: asparagus, chard, pak choi.

50+ leek recipes

To end this massive post dedicated to leeks, here is a recipe roundup with some of my favourite recipes that use leeks from around the internet.

I’ve divided them depending on whether leeks are the main ingredient, or if they are one of a group of ingredients.

Leeks as the star

  1. Braised leeks and mustard greens, by allrecipes
  2. Carrots and leeks with ginger, by allrecipes
  3. Cheesy leeks a la Oliver, by Jamie Oliver
  4. Cock a leekie soup, by Great British Chefs
  5. Creamy leek gratin, by delicious.
  6. Creamy leeks, by Cook Style
  7. Curried coconut-leek soup, by allrecipes
  8. Curried leeks, by allrecipes
  9. Gammon and leek crumble, by Great British Chefs
  10. Leek and almond soup, by delicious.
  11. Leek, cheese and potato soup, by Great British Chefs
  12. Leek crumble, by Great British chefs
  13. Leek frittata, by Kiku Corner
  14. Leek gribiche, by allrecipes
  15. Leeks in lemon sauce, by allrecipes
  16. Leek mash, by allrecipes (the recipe is for steak with mash)
  17. Leeks, saffron and haricot beans, by The Guardian
  18. Leek soup, by BBC
  19. Leek slaw, by cuisinefiend
  20. Leeks vinaigrette with eggs mimosa, by Great British Chefs (sounds fancy, but it’s easy to make)
  21. Mash and leeks, by Great British Chefs
  22. Quiche leekraine, by Jamie Oliver
  23. Roasted baby leeks with thyme, Jamie Oliver

Leeks as a flavour

  1. Chargrilled marinated vegetables, by Jamie Oliver
  2. Chef John’s colcannon, by allrecipes
  3. Chef John’s white gazpacho, by allrecipes
  4. Chicken and leek pasties, by frugalfeeding
  5. Chicken and leek pie, by BBC
  6. Chicken and leek traybake, by BBC
  7. Ham and leek roll ups, by A pot of tea and a biscuit
  8. Ham & peas, by Jamie Oliver
  9. Helen’s leek, potato & pea soup, by Jamie Oliver
  10. Leek and broccoli soup, by Feeding boys
  11. Leek and chorizo puff pastry, by delicious.
  12. Leek and fennel soup, by not too sweet
  13. Leek and mackerel penne bake, by BBC good food
  14. Leek and pea dumpling curry, by delicious.
  15. Leek, lemon and white bean orzo, by delicious.
  16. Michael Sheen’s traditional Welsh cawl, by Jamie Oliver
  17. Mushroom and leek filo pie, by delicious.
  18. Mushrooms, leeks and fried eggs on toast, by BBC
  19. Parsnip and leek korma, by Riverford
  20. Pork & leek potstickers, by De tout coeur limousin
  21. Salmon, leek and dill tarts, by BBC
  22. Smothered leeks and kohlrabi, by BBC
  23. Sweet leek carbonara, by Jamie Oliver
  24. Sweet leek, ricotta and tomato lasagne, by Jamie Oliver
  25. Teriyaki chicken with leek and pepper stir-fry, by BBC
  26. Tortino di porri e riso (leek and rice bake), by delicious.
  27. Turkey and sweet leek pie, by Jamie Oliver
  28. Veggie quesadillas, by Jamie Oliver
  29. World’s most elegant winter pasta, by Jamie Oliver