Step 1

Trim off the root and dark green parts. Discard. Slice the remaining white and light green parts into circles or half moons.

Step 2

Place the cut leeks in a bowl of water. Swish them around with your fingers to remove dirt. Drain the leeks. Rinse with water if needed to remove any remaining dirt.

Step 3

Leeks do not need to be blanched before freezing, but you can do so if desired. Blanched vegetables tend to retain their quality longer than raw ones when frozen.

Step 4

After cutting and cleaning the leeks, bring a large pot of water to a boil. Prepare a bowl of ice water and set aside.

Step 5

Drop the leeks in the boiling water. Let the water come back to a boil and cook for 30 seconds. Immediately remove the leeks from the water and transfer them to the bowl of ice water to stop the cooking.

Step 6

Drain the leeks. Continue with the rest of the steps.

Step 7

Pat the leeks dry. Spread them out on a lined baking sheet in a single layer.

Step 8

Place the baking sheet in the freezer, somewhere it won't get bumped. Let them freeze for about an hour or until frozen solid.

Step 9

Transfer the frozen leeks to a freezer bag. Try to remove as much air as possible as you seal it. Label.

Step 10

Keep in the freezer for up to 6 months. For best results, use frozen raw leeks within 1 to 2 months. Leeks that have been blanched before freezing will likely keep their quality for up to 6 months.