Always cut the dark green part off your leek? You could be missing out on more than you think

When preparing leeks for dinner, many people follow the same routine: trim off the roots, remove a few outer layers and cut away most of the dark green top. The pale middle is what ends up in the soup, quiche or pan, while the rest goes straight into the bin.

It's an easy habit to get into, particularly with winter leeks, which tend to be thicker and tougher than the varieties sold earlier in the year. There's also the question of all that sand and soil tucked between the layers. Cleaning them properly can feel like more trouble than it's worth.

But before you reach for the knife and cut away so much of the stalk, it's worth knowing a little more about what you're throwing out. With the right preparation, you may be able to get considerably more out of each leek.

Why winter leek has tougher leaves

Not all leeks are quite the same. According to Veggipedia, winter leek is generally thicker and sturdier, with leaves that range from grey-green to blue-green. Summer and autumn varieties tend to have longer, thinner stems and finer, yellow-green leaves.

The green part can therefore need a little more attention when cooking. Knorr notes that it can be tougher in winter, so you may want to cook it for longer or save it for homemade stock.

You can also slice the softer green leaves finely and add them to stir-fries, mashed potatoes or savoury tarts. Give them a little more cooking time than the white part and add a splash of water if they need help softening.

How to get the sand out of every layer

Leeks grow in tightly packed layers, and soil can become trapped between them. Simply rinsing the outside won't necessarily remove it all.

Veggipedia recommends this straightforward method:

1. Cut off the root end and remove any damaged outer leaves.
2. Slice the leek lengthways, starting at the bottom and cutting through the stalk.
3. Hold the two halves under cold running water.
4. Gently fan the layers apart with your fingers so the water can reach between them.
5. Let the leek drain in a colander before chopping it.

If you've already sliced the leek into rings, there's another useful trick. Put the pieces in a large bowl of cold water and move them around gently. Then lift the leek out with your hands or a slotted spoon, leaving the sand settled at the bottom. Avoid pouring everything through a colander, as that can tip the dirt straight back onto the vegetables.

How long does leek keep?

You don't have to use an entire bundle at once. The Voedingscentrum's storage guide gives these guidelines:

• Whole, raw leek: Up to three weeks in the fridge, or around five days at room temperature on the fruit bowl.
• Cut leek: Keep it refrigerated and use it promptly. Pre-cut vegetables generally spoil faster than whole ones.
• Cooked leek: Two days in the fridge, stored in a sealed container.
• Frozen leek: Blanch it briefly before freezing. The Voedingscentrum gives up to one year for raw leek stored this way.
• Cooked leftovers: These can be frozen for up to three months.

For cooked leftovers, allow them to cool quickly and refrigerate or freeze them in a sealed container. Don't leave them at room temperature for more than two hours.

How long does leek need to cook?

The cooking time depends on how you're preparing it. Veggipedia gives the following approximate times:

• Boiling: 10–13 minutes
• Stir-frying: 2–4 minutes
• Microwaving: 4–6 minutes
• Braising: 15–18 minutes
• Steaming: 15–20 minutes

The green leaves may need a little longer, particularly if you're using winter leek. Slice them finely and give them enough time to soften.

So next time you prepare leek soup, stamppot or a quiche, take another look at the part you would normally cut away. It might have more uses in your kitchen than you realise.