Leeks are in the onion family and have a similar taste. Leeks look like bigger versions of green onions. Though they are bigger than green onions, leeks themselves vary in size. They can become quite large. Leeks usually can be found at a grocery store of your choice in the produce section near the onions. There are very specific ways to prepare and store leeks because they require more care than onions.
Place the leeks on the cutting board. Examine the leeks and trim off any bruised or damaged leaves and cut off the tops to the point where the white part of the leek begins. To avoid injury, practice proper knife safety while cutting the leeks.
Fill up a pot with lukewarm water. Dip the leeks repeatedly into the pot, and rinse under warm running water in between dips. Dump the water out and fill it up again. Repeat these steps until there is no more grit or dirt in the water.
Rip off enough paper towels to wrap the leeks in. Wet the paper towels slightly so they are dampened. Wrap the leeks loosely in the paper towels. Place the wrapped leeks inside a plastic bag.
Place the wrapped leeks into the refrigerator, preferably in the humidity-controlled section, or vegetable crisper. Keep the refrigerator at 32 degrees Fahrenheit.
You may leave the wrapped leeks in the refrigerator for up to one week. Keep the paper towel in which you wrapped the leeks damp.
Ask your local grocery store produce manager what to look for when purchasing and storing leeks.
According to Chow.com, leeks produce odors that can be absorbed by soft fruits, so be aware of what type of food you store the leeks next to.