How to Freeze Leeks
Freezing leeks is quick and simple and allows you to enjoy their flavor and freshness for months to come.
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.
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