Plant a month or so before the last frost date, as these are cool-weather plants. Plant seeds ¼ inch deep in rows about a foot apart, or scatter seed; thin to about 8 inches. Harvest all leeks in the spring before they produce flower stalks.
Look for 2-3 inches of white in a firm bulb with a base of at least ½ inch diameter. Tops should be dark green and tightly rolled. Wrap in damp paper towel and seal in a bag/container in the crisper of the refrigerator. They will keep for a week or so.
Rinse under cold water and trim off base and loose leaves at top; remove outer layer/skin. Leeks are most commonly used as an ingredient in recipes, rather than a stand-alone dish.
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