The bulk of the work consists of rinsing out the dirt trapped between the layers.
I rinsed mine about half a dozen times.
- Group the leeks according to diameter.
- Wash and trim off the ends.
- Chop the leeks uniform. Include the green parts and discard only the tough sections. If the knife slices through without resistance, that part is worth keeping.
- Place the chopped leeks in a large bowl of cold water.
- Rinse thoroughly several times until the soaking water is pristine clear.
- Drain and lay the leeks on paper towel lined trays.
- When the leeks are no longer damp, spread them out on parchment-lined trays.
- Freeze overnight.
- Next day transfer the leeks to freezer bags and freeze for up to 6 to 8 months, or until ice crystals form.
- Add the frozen leeks to dishes without thawing.