Depending on the region, leeks are also called leeks and have a spicy, slightly hot taste. Before cutting and preparing it, it must be cleaned thoroughly, as a lot of sand can often collect in the individual layers.
Therefore, first, remove the root end on the white shaft of the leek with a knife. Then remove any green that no longer appears fresh. Now cut the leek lengthways over its entire length. Alternatively, you can cut it all the way through so you have two halves. Rinse these halves thoroughly under running water. Fan the leeks to completely remove the sand in the individual layers.
You can then cut the leeks as you need them for further processing. For example, cut it into thin rings or lengthwise into fine strips. When preparing, you should consider the different tastes of the vegetables: the white shank tastes fine, tender, and has a sweetish spiciness. The green part, on the other hand, is sharper and has a stronger taste.
If you want to freeze the leeks, wash them, cut them into rings, and blanch them. This minimizes the loss of nutrients and the vegetables retain their fresh color and typical taste. Immediately after blanching, the leeks must be quenched in cold water so that they do not continue to cook.
From June to September there are summer leeks, which taste a bit milder overall. Autumn and winter leeks, on the other hand, are in season from September to spring and have a stronger and sharper taste. The white shaft is shorter and slightly thicker here.