How to Freeze Leeks

Learn how to preserve fresh leeks to store in the freezer for later use.

Course Side Dish

Cuisine American

Prep Time 15

Flash freezing time 1

Total Time 1 15

Servings

Calories 54kcal

Trim off the root and dark green parts. Discard. Slice the remaining white and light green parts into circles or half moons.
Place the cut leeks in a bowl of water. Swish them around with your fingers to remove dirt. Drain the leeks. Rinse with water if needed to remove any remaining dirt.

Leeks do not need to be blanched before freezing, but you can do so if desired. Blanched vegetables tend to retain their quality longer than raw ones when frozen.
After cutting and cleaning the leeks, bring a large pot of water to a boil. Prepare a bowl of ice water and set aside.
Drop the leeks in the boiling water. Let the water come back to a boil and cook for 30 seconds. Immediately remove the leeks from the water and transfer them to the bowl of ice water to stop the cooking.
Drain the leeks. Continue with the rest of the steps.

Pat the leeks dry. Spread them out on a lined baking sheet in a single layer.
Place the baking sheet in the freezer, somewhere it won't get bumped. Let them freeze for about an hour or until frozen solid.

Transfer the frozen leeks to a freezer bag. Try to remove as much air as possible as you seal it. Label.
Keep in the freezer for up to 6 months. For best results, use frozen raw leeks within 1 to 2 months. Leeks that have been blanched before freezing will likely keep their quality for up to 6 months.

If using frozen leeks in hot recipes, such as soups, casseroles, or dishes that call for sautéed leeks, you do not need to thaw them first. Simply add them to the recipe straight from frozen.