Blanch, braise or stir-fry. You can use both the green and white parts. For an easy pasta sauce, sweat finely sliced leeks gently in butter and oil for 10 mins. Add a dollop of cream, mustard, some crispy bacon and you’re done.
Keep in the bottom of the fridge. They’ll last a week or so.
We normally start picking in September through until April.
Country of origin
Grown in UKSuitable for vegans.