Upon first inspection, it's easy to mistake a leek for an overgrown spring onion. Although related to onions and garlic, leeks are comparably milder in taste. Use fresh leeks in the same manner as you would garlic or onions as an excellent addition to salads, soups and stews. To preserve your leeks, dry and store them like other dry spices such as oregano and basil. Drying your leeks takes minimal preparation and provides months of flavour.
- Skill level:
Things you need
- Baking tray
- Plastic bags or spice jars
Cut off damaged and unusable portions of the leek. Make a lengthwise cut down the leek stopping about 2 inches from the root.
Spread the leaves and wash the leak under running water. Rub your fingers along the leaves as you wash to remove any dirt. Set the leeks in a strainer and allow them to dry.
Heat the oven to 170F. Cut the dry leeks into slices about 1/2 inch in length. Place the slices on the baking tray and put the sheet in the oven. Allow the leeks to dry in the oven for six hours or until they totally lack moisture and are crispy. A perfectly dried leek will have the texture of a dead leaf.
Remove the leeks from the oven and allow them to cool. Place the dried leeks in plastic bags or airtight spice jars for storage.
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