How to Freeze Leeks

Leeks are an onion that can be added to soups, sandwiches, and many other dishes to enhance flavor. With a little bit of preparation, you can freeze and store leeks for months. Leeks need to be washed thoroughly before freezing. You can also lightly blanch the leeks to keep them fresh longer. Quickly freeze leeks and store until needed.

Table of Contents

Wash the leek

Cut off excess roots and stalks. First, you will cut off the roots at the base of the leek plant (at the end of the white bulb) as well as the dark green part at the top. When you prune the green part, leave a little green stalk above the white gourd. ^{[1] X Research Source}

If you want, you can keep the dark green part to add to soups or broths. ^{[2] X Research Source}

Wash the outside of the leek plant. After pruning is complete, rinse briefly with cold water to remove dirt and sand from the outside of the leek. During growth, dust and sandy soil are often quite trapped between the layers of the leek plant. Before freezing, you need to wash the leeks completely. ^{[3] X Research Sources}

Cut the leeks in half or quarters lengthwise. Place the leeks on a cutting board or plate and use a sharp knife to cut them in half lengthwise. ^{[4] X Research Source} If you like, you can halve each half to make quarters.

If you want, you can cut these leeks horizontally to make small segments.

Rinse the leeks under running water. Wash each chopped leek under running water. Gently use your fingers to separate the layers to wash away dust and soil.

If you have chopped leeks, place them in a bowl of cool water and stir. After rinsing, scoop out all the leeks with a slotted spoon and place them in a dry bowl. ^{[5] X Research Sources}

Blanch the leeks

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Find a large pot and wire mesh blanching basket. Although you don’t need to blanch leeks before freezing, blanching can help keep leeks fresh and fragrant for longer. ^{[6] X Research Source} You will need a large pot and a blanching or blanching basket.

If you don’t have a blanching basket, you can use a cooking mesh bag.
If you decide not to blanch the leeks, try to use them all within 1-2 months after freezing. ^{[7] X Research Sources}

Put water in a pot and bring to a boil. Pour some water into the pot and adjust the stove to high heat until it boils. Use 4 liters of water for 0.5 kg of prepared leeks. ^{[8] X Research Sources}

Place the leeks in the blanching basket and dip in the water. Place the washed and chopped leeks in a blanching basket or mesh bag. Dip the blanching basket and leeks in the water when the water starts to boil. ^{[9] X Research Source}

Cover the pot as soon as the water starts to boil again. The water may stop boiling temporarily when you dip the leeks in the pot. Wait a while for the water to boil again, then immediately cover the pot. ^{[10] X Research Source}

Soak the leeks in boiling water for about 30 seconds. You will start counting the time from the time the water boils again. ^{[11] X Research Source} Soak leeks in a covered pot of boiling water for at least 30 seconds, but no more than 1-2 minutes.

Remove the blanching basket and quickly dip the leeks in cold water for 1-2 minutes. Remove the leeks from the pot, drain, and quickly pour the leeks into a bowl of cold water. The goal of blanching is to deactivate the enzyme in the leek without ripening it. To prevent the leeks from ripening, you need to quickly dip the leeks in cold or ice water after blanching. ^{[12] X Research Source}

Use cold water that does not exceed 15°C.
Soak the leeks in cold water for 1 or 2 minutes to let it cool completely.

Let the leeks drain completely and air dry. Remove the leeks from the cold water and place in a colander to drain. ^{[13] X Research Source} After draining, spread the leeks evenly on a plate or baking tray to allow it to dry on its own for a few minutes.

You can also use a clean paper towel to soak up all the water on the leek.
Freezing leeks in a wet condition can reduce quality and storage time. ^{[14] X Trusted Source EatRight.org Go to Source}

Freeze and store leeks

Spread a sheet of waxed paper or baking paper on top of a baking tray and layer the leeks on it. ^{[15] X Research Source} Don’t worry if the leeks touch each other, but don’t stack them, or they’ll stick together and take longer to freeze.

Place the leeks in the freezer for 30 minutes or until they’re frozen. Place the tray of leeks in the freezer and wait for 20-30 minutes, then check if they are frozen. If it’s not crowded yet, please wait a little longer.

Lightly tap the leek to check if it’s firm and crispy. If it is still soft and elastic, keep it in the freezer for a while.

Transfer the leeks to a freezer-safe container. Once the leeks are frozen, place them in a freezer-safe container or ziplock bag. Remember to close the lid of the box. Squeeze to get all the air out if you’re using a zippered bag. ^{[16] X Research Source}

The shelf life of leeks in the freezer is 10-12 months. If you store leeks in an airtight container and maintain a constant freezer temperature at -18°C, leeks can be well preserved for a long time. ^{[17] X Research Source} Frozen leeks still taste good after a year of storage. ^{[18] X Research Sources}

Remember to label and date it so you know how long it will last.
Leeks that are stored incorrectly or stored for too long will become soft and spongy.
If you do not blanch the leeks before freezing, the quality and flavor will decrease after 1-2 months. ^{[19] X Research Source}

Advice

To keep the best flavor of leeks, do not defrost leeks before cooking. ^{[20] X Research Source}

Things you need

Fresh leeks
Chopping board
Sharp knife
Big pot
Blanching basket or cooking mesh bag
Large bowl for washing and soaking leeks
Baskets
Baking tray
Wax paper or baking paper
The box can be used in the freezer or in a zippered bag

Steps

Wash the leek

Blanch the leeks

Freeze and store leeks

Advice

Things you need

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