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Subtly sweet, gently aromatic, and far milder than onions, Leek is a beloved allium vegetable that forms the backbone of classic British and European cooking. From a warming leek and potato soup to creamy pasta sauces and savoury quiches, its long, tender stalks cook down beautifully to add depth and flavour without overpowering a dish. Browse our full range in Everyday Vegetables or explore all our fresh produce in Fresh Foods.
For a classic Leek and Potato Soup, sauté sliced leeks in butter with garlic, add diced potatoes and stock, and blend until silky smooth. Leeks are equally delicious in a Leek and Cheese Quiche, Chicken and Leek Pie, or simply braised in butter as a side dish. In Asian-inspired cooking, use them in stir-fries with ginger and soy sauce. The darker green tops are perfect for adding flavour to homemade stocks and broths.
Refrigerate unwashed leeks in a plastic bag or loosely wrapped — they keep well for 7–10 days. Wash thoroughly before use, slicing lengthways to rinse out any soil or grit trapped between the layers. Do not wash until ready to cook.
Q: Do I use the green parts of the leek?
A: Yes — the white and light green parts are most commonly used in cooking, but the darker green tops are excellent for adding flavour to stocks, soups, and broths. Don't throw them away!
Q: Are leeks strong in flavour?
A: No — leeks have a much milder, sweeter flavour than onions or garlic, making them ideal for delicate dishes like soups, quiches, and cream sauces.
Q: How do I clean leeks properly?
A: Trim the roots and dark green tops, then slice lengthways and rinse thoroughly under cold running water, fanning the layers to remove any trapped soil or grit.
