Veggie Type: Greens
Season: Harvested in the late summer/fall and stored/sold through the winter
Peak months: Harvested August-November
Uses: Most recipes calling for leeks only require the light green part of the stalk. Both the root and the tough dark green leaves are inedible, but they bring a terrific oniony flavor to soup stock. The stalk itself should be cleaned thoroughly before cooking. Try slicing leeks in half lengthwise and leaving them to soak.