What's In Season: Leeks
Leeks have a delicate flavor that's perfect for the transition from winter into spring. Milder and softer than their onion cousins, they're often included in the classic French mirepoix, which forms the base of soups and stews. Leeks can also be the star of the show when prepared simply, cooked whole and served as a side dish. Here are our best tips and tools for working with them—plus a few of our favorite recipes for winter and spring.

Shopping + Selection

Look for leeks on the smaller side, with firm, dark green leaves and roots that are pliable and light in color. Keep them in a plastic bag in the refrigerator for up to 5 days.

Come spring, check your local farmers' market for wild leeks, or ramps. Their bulbs have a garlic-onion flavor, and the stems are more delicate. Make the most of their super-short season by sauteing ramps whole in oil, grinding them into a pesto, simmering them in soups or pickling them. Read more of this post