Q&A for How to Select and Use Leeks

Leeks are best used within 5 to 10 days; after this, they tend to shrivel. For storing, place in the crisper drawer of the refrigerator. They keep longer if wrapped in kitchen food wrap.

Leeks can be steamed, boiled, stir fried, baked, simmered or cut into slices and fried. Avoid letting leeks brown, as this tends to toughen them too much for eating. For more details, check out the wikiHow: How to Cook Leeks .

Wild leeks, or ramp (such as Canadian ramp) are not the same as leeks, they are more like a green onion and have a stronger garlic like flavor. Use in the same way as for green onions, remembering that they have a strong flavor, so a little goes a long way.

Leeks are versatile and can be matched to many different flavors. Good spice and herb matches include nutmeg, garlic, ginger, chives, sage and thyme. Good vegetable matches include potatoes, carrots, peas and mushrooms. Leeks go well with many dairy products, like soft cheeses, cream and butter. Lemon is a nice addition when braising or steaming leeks.