Leeks grow in sandy soil and need to be thoroughly cleaned before cooking. Depending upon how they are cooked, whole or sliced, you will handle them differently.
First if they have a long dark green section that should be trimmed. The best way to remove these tough leaves is to shave them like this, with a cook's knife. Most cook's either discard, compost, or add these leaves to stocks.
If the leeks are being used sliced in rounds, cut across the stalk like this. Then separate the rings by pressing them open with your fingers and put them in a large bowl of water. Swish then in the water to flush out and dirt. The stalk of the leek can also be split lengthwise before being sliced into half rings.
For leeks left in long intact pieces, first carefully trim the root end ? but leave enough of the base so that the leek holds together. Starting about and inch from the bottom, split the stalk of the leek in half. Then gently fold the layers of the leek back and rinse under cool water or soak in water. Some recipes call for leeks split in half through the root as well, like this.
If you are cutting the leeks into a thin julienne, split them lengthwise then in half. Stack the layers of the leeks and then make thin long cuts. Put the cut leeks in a bowl of water to clean. Remember to lift the leeks from the water when they are cleaned since there will be dirt on the bottom of the bowl.

Instructor: Jill Novatt