Seasonal produce
When are leeks in season?
Leeks are a cool-season crop, and their best stretch runs from fall into winter or spring. Michigan State University Extension says Michigan-grown leeks are in the market year-round but peak from September through April. Hardy leeks can stay in the ground through a mild winter, so the season runs longer where winters are gentle. Dates below name their source.
Leek season at a glance
Michigan State University Extension: available year-round, at their peak from September through April. University of Wisconsin Extension: leeks are common at farmers markets in the fall, they do not go dormant in fall but keep growing slowly, and they can stay in the ground as long as it is not frozen, so you can keep harvesting through a mild winter and into early spring. University of Maryland Extension: protected with a heavy blanket of straw or leaves in fall, leeks can be harvested throughout the winter. UF/IFAS calls leek a cold-hardy, cool-season crop. Mid-October sits inside the Michigan peak and the fall market window.
Summer leeks vs overwintering leeks
University of Maryland Extension: summer leek cultivars are harvested in the season they are planted, and overwintering cultivars are harvested in the spring of the following year. Summer types are generally smaller; overwintering types are generally more strongly flavored. UF/IFAS sorts leeks into four groups by season of maturity (summer, autumn, autumn and winter, and winter) and notes the last three are sometimes lumped together as winter leeks. In its description, summer leeks are smaller with light green leaves, while winter leeks are thicker and stronger tasting, with blue-green leaves, and can tolerate 23 degrees F. Wisconsin Extension groups varieties as early, midseason and late, and says even ‘winter hardy’ varieties may not survive a Wisconsin winter. Time to maturity runs about 70 to 120 days (University of Maryland; Michigan State), 80 to 120 days or more (Wisconsin) or 100 to 130 days (UF/IFAS), depending on the source and variety.
By region
Midwest: Wisconsin Extension starts leeks indoors and transplants them in late April or early May. In a typical Wisconsin winter it digs them before the ground freezes solid, though some late-planted varieties may overwinter in the southern part of the state in mild winters or under mulch. Michigan State puts the Michigan peak at September through April. Mid-Atlantic: University of Maryland Extension starts seeds indoors for spring transplants, or later in summer for a fall crop, and says mulched leeks can be dug throughout the winter. Florida: leeks go in during fall and early winter. UF/IFAS gives direct seeding from mid-September to mid-November in north Florida and in October in central and south Florida, and transplanting from November to January in the north and December to January in central and south Florida. Adding UF’s days to maturity to those planting dates puts harvest roughly in winter to spring (an estimate, not a UF harvest date). For the Pacific Northwest, California, the Southwest, the Mountain West and the Northeast beyond Maryland, this guide has no extension dates, so your local market or extension office is the best guide.
How to pick leeks
Michigan State University Extension: choose leeks that are firm, with crisp stalks and no blemishes. The tops should be bright and fresh-looking, not dry; avoid leeks with yellow or withered tops. Growers harvest leeks once the stalk is about an inch across (University of Maryland, Wisconsin, UF/IFAS), and UF/IFAS looks for firm, full shoots without withered leaf tips. Which part to eat: Wisconsin says generally only the white part is eaten, while Michigan State says both the leaves and the stems can be eaten.
How to clean leeks
Leeks hold dirt between their layers. Michigan State University Extension says the interlacing leaves make leeks hard to clean thoroughly, so wash them under cool running water to remove the grit between the leaves. UF/IFAS also says to wash leeks thoroughly because the layered leaves are difficult to clean. Michigan State adds: wash your hands before and after handling fresh produce. Wash leeks right before you use them, not before storing (see below).
How to store leeks
Michigan State University Extension: do not trim or wash leeks before storing, and wrap them in plastic in the refrigerator, because their odor can be absorbed by other foods. How long they keep depends on the source: University of Maryland Extension says 7 to 10 days in the refrigerator, Michigan State says up to two weeks if bought fresh, and Wisconsin Extension says at least a month, though quality drops and the leeks keep growing slowly, which lowers quality further. For the best quality, use them within the shortest of those windows. Do not keep them too cold: UF/IFAS says leeks stored below 35.6 degrees F are likely to turn bitter and mushy. Michigan State says leeks do not freeze well (they turn bitter and mushy) and does not recommend canning them, but they can be dried: wash, cut into 1/4-inch slices and dry at 145 degrees F until crisp.
What to cook
Wisconsin Extension says leeks are grown as an onion substitute and for their own mild onion flavor in soups and other dishes, and Michigan State says they are often used to flavor soups. UF/IFAS says leeks are cooked when they can be easily pierced with a fork, and that overcooking makes them tough. For more cool-season cooking, see the roasted fall root tray, the kale and white bean pot, the October and November produce guides and the produce checklist.
Recipes and related guides
October produce guide · November produce guide · Roasted fall root tray · Kale and white bean pot · When are collard greens in season? · Produce checklist
Set my region
Pick the region closest to you. Your pick changes which produce and recipes we show you. We never ask for your address, and this isn’t a directory of stores or restaurants.
No region saved yet. Pick the closest region.
Weekly list
What’s in season in your region, once a week.