Leek

Allium ampeloprasum · Allium

40 pairings

The leek (Allium ampeloprasum) is the gentlest of the cultivated onions — a tall, cylindrical stalk of tightly furled blue-green leaves blanching to a long white shaft at the base. Sweet, mild and faintly oniony, it melts into a silky, savoury sweetness when cooked, the backbone of soups, braises and the classic leek-and-potato pairing.

Picking a good onedrag

Rigid white shaft, just pulledLimp, yellowing, woody

Shop firmThe all-rounder: soup, braise, tart, stock.Everyday best

Green flagsGreen and upright, tips a little tired

The shaftFirm, gives only near the top

The coreA small pale dot at the middle

Smell at the cutFaintly oniony, mostly green

What to look for, from rigid white shaft, just pulled to limp, yellowing, woody.

What one gives you

44%

Usable yield

89 g · tops, root and skin off

202 g

Typical weight

one specimen

Keeping ittap a band

A domestic fridge holds it about 9× longer than the counter.

Humidity

95-100%

Wrap the shaft or bag it; bare in a dry fridge the outer layers go papery and the flags yellow within a few days.

Airflow

Still air, not sealed

A perforated bag holds the damp in without souring it; sealed tight, leeks sweat and the cut end turns slimy.

Yellows beside apples

Leeks make almost no ethylene but are middling sensitive to it: parked near apples, pears or bananas the green flags yellow and soften early.

Preparing