Forget the supermarket pre-packaged leeks, all lined up like they’re in a vegetable prison. Real leek lovers know the thrill of the pull: heading out to a Dutch farm, rubber boots on, basket in hand, and getting dirty for your dinner. Picking leeks yourself is basically a treasure hunt where the treasure is a giant, elegant onion that never makes you cry. The Dutch leek season runs from September to April, with the best picking from October to February.

The Art of the Leek Pull

First, find your patch. A good leek stands tall and proud, with dark, blue-green leaves that fan out like a palm tree, a firm stalk 2–5 cm thick and a white part of at least 15 cm. Don’t go for the wimpy, yellowing ones—those are the slouchers of the leek world. Loosen the soil around the base with a fork or your hands, grip the leek right where the white meets the green, and pull it gently upward. Soil will fly and worms will scatter. Bring friends and make it a competition: who can pull the straightest leek?

Once you’ve got your haul, keep the leeks unwashed, loosely wrapped in a plastic bag in the fridge, where they last 7–14 days. When you’re ready to cook, you’ll need to do a little damage control. Leeks are famously sandy. Slice them lengthwise (not all the way through) and fan them open under cold running water. You’ll be shocked at how much countryside you rinse out. But clean leeks are happy leeks.

Now, what to do with these beauties?

Leeks are the gentle giant of the allium family—milder than an onion, sweeter than a shallot. They are basically the fancy pants of the soup world, but they can do so much more. Here are two recipes to get you started.

Recipe 1: Cheesy Leek & Potato Gratin (Comfort Food Royalty)

This is a hug in a baking dish. It’s richer than a regular potato bake because leeks bring a subtle sweetness that makes everything better.

  • Ingredients: 3 large leeks (white and light green parts only), 4 medium potatoes (waxy ones like Charlotte), 200ml double cream, 100ml milk, 2 cloves garlic (minced), 150g grated Gruyère or strong cheddar, salt, pepper, a pinch of nutmeg.
  • Method: Preheat oven to 190°C (375°F). Slice leeks into thin rings and wash thoroughly. Sauté them in a knob of butter for about 10 minutes until soft but not brown. Meanwhile, thinly slice the potatoes (a mandoline helps). In a bowl, mix cream, milk, garlic, half the cheese, nutmeg, salt, and pepper. Layer one-third of the potatoes in a buttered dish, top with half the leeks, pour over a third of the cream mix. Repeat. Finish with the remaining potatoes, pour over the rest of the cream, and top with the final cheese. Bake for 45-50 minutes until golden and bubbly. Let it rest for 10 minutes before serving, or burn your tongue because you couldn’t wait. I get it.

Recipe 2: Grilled Leeks with Lemon & Capers (The “Wait, this is a vegetable?” dish)

Perfect for a BBQ or a hot skillet. This turns leeks into a smoky, tangy side dish that will steal the spotlight from any steak.

  • Ingredients: 4 whole leeks (trimmed, leaving the root end intact so they hold together), 2 tbsp olive oil, juice of 1 lemon, 1 tbsp capers (rinsed), flaky sea salt.
  • Method: Boil the leeks in salted water for about 8 minutes until just tender. Drain, pat dry, and brush with olive oil. Grill on a hot BBQ or griddle pan for 3-4 minutes per side, until charred and lovely. Squeeze the lemon over them, scatter the capers, and finish with a generous pinch of flaky salt. Eat them with your fingers. You’re allowed.

So go on. Get your hands dirty, pick a bunch of Dutch leeks, and transform your kitchen into a very happy, very delicious place.