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Leeks are available all year long, and peak in the fall and winter.
Cut off roots, slice lengthwise from top to bottom, and run leeks under cold water with green end facing down to remove dirt from leaf layers.
Use the stalk's tough green portion to add flavor to stock or broth.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.