Leeks are one of my favorite alliums. Their flavor is milder and more delicate than onions. I especially love them in our Grown Up Tuna Casserole! However, preparing them is a little different than dicing traditional onions and can be a little intimidating if you’ve never used them before. Fortunately, with these few tips, it’s easy to learn!

First of all, you don’t want to eat the thicker, dark green ends, just the white and lighter green parts. Secondly, leeks have quite a few layers, and dirt gets trapped inside those layers very easily. It’s important to expose and rinse them thoroughly before cooking with them.

Step one: Slice off the dark green tops and discard.

Step two: Slice the lighter green/white part into thin discs or half-moon shapes. Discard the root end.

Step three: Soak all your leek slices in a bowl of clean water; they will float to the top. Use your hand to agitate the leeks and loosen any dirt particles. Allow the leeks to soak for several minutes so the dirt can sink to the bottom of the water.

Step four: Scoop the leek slices out of the water with a slotted spoon. Discard the dirty water. Your leeks are clean and ready!