How to Freeze Leeks
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Learn how to freeze leeks properly so you can enjoy their flavor and freshness for months to come! The process is quick and simple and you can conveniently have them on hand and ready to go whenever you need them.
Leeks are one of my most favorite vegetables. They add such wonderful flavor to a whole host of dishes like quiches, omelets, casseroles, soups and stews. Their flavor reminds of me of favorite dishes from Germany where I grew up and of France where I visited frequently and where leeks are a staple ingredient. Incorporating them into my cooking is also a nod to my Welsh ancestry on my dad’s maternal side where the leek has long been a national symbol.
Because I love leeks so much I always grow a ton of them in my garden each year for the purpose of freezing them so that I can have them on hand all year long until the next growing season. Whether you grow your own leeks or find a great deal at the grocery store or farmer’s market, freezing leeks is super easy.
Do I Have to Blanch Leeks for Freezing?
For longer storage, yes. For short-term storage, no. If you’re planning on using the frozen leeks within 1-2 months you do not need to blanch them. Simply slice them, wash and drain them, and lay them flat in a ziplock freezer bag with the date and put them in the freezer.
How Long Do Frozen Leeks Keep?
If the leeks were blanched before freezing them they will keep in a ziplock freezer bag or freezer container for up to 10 months. If the leeks were not blanched first, they will keep for up to 2 months.
Do I Have to Flash Freeze Leeks?
Flash freezing refers to laying the cut leeks out on a cookie sheet and freezing them before transferring the frozen leeks to a freezer bag or container. The advantage is the leeks will be loose and easy to remove from the bag. Is flash freezing necessary? No. In fact I don’t bother most of the time, I simply grab the freezer bag, give it a whack on the counter to break up the pieces, and then remove what I need. It just comes down to personal preference and if I can skip a step to save time without compromising the end result I’m happy to do it.
How to Freeze Leeks
Let’s get started!
Rinse off the leeks and trim the ends with the roots. Trim the top few inches of green leaves and remove any yellowed or less than fresh leaves. Slice or dice the leeks and transfer them to a colander. Rinse the leeks very thoroughly (they collect a lot of dirt inside of them). Let them drain well.
Boil water in a pot and dump the drained leeks into it. Wait for the water to return to a boil and count for 30 seconds. Immediately dump the blanched leeks into a colander and thoroughly rinse with cold water. Let the leeks drain well.
Two options: Flash freeze or don’t flash freeze. To flash freeze lay the drained leeks out on a cookie sheet and freeze them for a few hours and then transfer them to a freezer bag or container. (Flash freezing keeps the leeks separated so they’re easier to remove from the freezer bag.)
Place the drained leeks in ziplock freezer bags, laying then flat and squeezing out as much air as possible. Label the bags and place them flat in the freezer where they will keep for up to 10 months. To use, remove however much you need from the bag (if you skipped the flash freezing step you may need to whack the bag against the counter to break up the leek.) They can be added directly to soups or, if using in something like an omelet, let them thaw and drain first.
Do you have more veggies to freeze? Be sure to check out our tutorials on:
How to Freeze Leeks
Ingredients
- fresh leeks
- water for boiling
Instructions
- Rinse off the leeks and trim the ends with the roots. Trim the top few inches of green leaves and remove any yellowed or less than fresh leaves. Slice or dice the leeks and transfer them to a colander. Rinse the leeks very thoroughly (they collect a lot of dirt inside of them). Let them drain well.
- Boil water in a pot and dump the drained leeks in to it. Wait for the water to return to a boil and count for 30seconds. Immediately dump the blanched leeks into a colander and thoroughly rinse with cold water. Let the leeks drain well.
- Optional: To flash freeze, lay the drained leeks out on a cookie sheet and freeze them for a few hours and then transfer them to a freezer bag or container. (Flash freezing keeps the leeks separated so they’re easier to remove from the freezer bag but it isn't necessary.)Place the drained leeks in ziplock freezer bags, laying then flat and squeezing out as much air as possible. Label the bags and place them flat in the freezer where they will keep for up to 10 months. To use, remove however much you need from the bag (if you skipped the flash freezing step you may need to whack the bag against the counter to break up the leek.) They can be added directly to soups or, if using in something like an omelet, let them thaw and drain first.
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
