DID YOU KNOW?
California’s Central Valley provides the perfect climate for growing leeks, making it one of the top leek-producing regions in the United States.

Varieties
Popular varieties include American Flag, King Richard, and Tadorna, all thriving in the Valley’s fertile soil.

Prep Tips
Slice leeks lengthwise to rinse out any hidden grit, then chop and sauté, roast, or add to soups and pastas for a mild, savory flavor.

Nutrition
Rich in vitamins A, C, and K, leeks also provide fiber and antioxidants that support heart health and digestion.

Cultivation
Leeks grow best in loose, well-drained soil with a neutral pH. Seeds are started indoors 8-10 weeks before transplanting or sown directly in early spring or fall. They require full sun and regular watering to maintain moisture. Leeks thrive in cool weather and develop their signature white stalks through a process called blanching, where soil is mounded around the base. Harvesting occurs when stalks reach about 1 inch in diameter.
Where to Buy
Leeks are available year-round in California, with peak seasons in spring and fall when cool temperatures enhance their sweet, mild flavor. Hot weather can cause them to become tough and overly pungent. Look for fresh leeks at farmers' markets and grocery stores from March to May and September to November. Choose firm, white stalks with crisp green tops and avoid wilted or yellowing leaves.


Nutritional Value
Leeks are packed with fiber, antioxidants, and essential vitamins, particularly A, C, and K. They support immune function, reduce inflammation, and promote digestive health. A 1-cup serving of cooked leeks contains about 31 calories and 2 grams of fiber.

How to Store
Store unwashed leeks in the crisper drawer of your refrigerator for up to two weeks, loosely wrapped to retain moisture. Before using, trim the roots and rinse thoroughly to remove any grit. For longer storage, slice and freeze leeks in an airtight container—perfect for soups and sautés, though they may soften after thawing.