How to Cut & Wash Leeks
Updated Feb 08, 2026
A beginner-friendly guide on how to clean leeks and cut them into rings, half-moons, matchsticks, or dice for recipes.
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LEARN HOW TO CUT AND WASH LEEKS!
Leeks were one of those ingredients I avoided for a long time because I wasn’t totally sure how to deal with them. They look simple, but once you start peeling them apart, you realize there’s a lot of dirt hiding between the layers.
Once I figured out how to clean and cut leeks properly, they became way less intimidating and a lot more useful. This is a simple step-by-step guide for trimming, washing, and cutting leeks a few different ways, depending on how you plan to use them. Nothing fancy, just the basics so you can prep them confidently and move on with your recipe.
Happy Cooking!
– Yumna
How to Cut Leeks
Think of cutting leeks much like cutting onions. First, you remove the top and bottom. Then, you dice the leek or cut it into rings, half-moons, or matchsticks, holding the layers intact. The biggest difference is that you have to clean the leeks well after you cut them, because they tend to hold on to dirt. But even that part is easy, and can be a little therapeutic. It’s so satisfying to see all the dirt that collects at the bottom of the bowl!
Trim the Leafy Greens & Root
For Rings
For Half-Moons
For Matchsticks or Julienne Cut
For Diced
How to Wash Leeks
Knowing how to cut up a leek is the easy part. Cleaning them well can be tricky because the dirt can be stubborn. Just remember, no matter how you cut the leeks, you have to rinse them well in cold water to remove dirt, strain and dry them well to remove any excess moisture, and store them in a container or use them immediately in recipes.
How to Cut and Clean Leeks
Video
Ingredients
- 1 leek
Instructions
- Using a sharp knife, cut off the top tough dark green part of the leek and discard. Next, cut off the bottom root end of the leek.
- Cut the white part of the leek in half lengthwise.
- For rings, slice the trimmed leek crosswise into rings of your desired thickness (about ¼-inch).
- For half-moons, cut the trimmed leek in half lengthwise. Then, slice the leek crosswise into semi-circles of your desired thickness (about ¼-inch).
- For matchsticks or julienne cuts, cut the trimmed leek in half lengthwise. Place the leek half cut-side down on the cutting board. Slice the leek lengthwise into thin strips (about ⅛-inch).
- For dice cuts, cut the trimmed leek in half lengthwise. Place the leek half cut-side down on the cutting board. Slice the leek lengthwise into thin strips. Hold the strips together and cut crosswise into small cubes.
- To wash the leeks, place the leeks in a large bowl and cover with cold water. Allow them to sit for 5 minutes, agitating occasionally. Pull the leeks out of the water and drain well in a colander before using as desired.
Equipment
Notes
- My Top Tip: Swish the water. Leeks tend to hold the soil they were grown in, so make sure you agitate the water and leeks while they soak. Similarly, when it’s time to scoop out the leeks, give the dirt a chance to settle to the bottom without agitating.
- Storage: Store cut leeks in an airtight container in the fridge. Use them within 3–4 days.
- Freezing: Freeze the cut and cleaned leeks solid on a baking sheet, then transfer to a freezer bag. They’ll keep well for up to 10 months.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Tutorial Tips
- Cut the bottom root close to the end. Try to get as close to the end as possible. This keeps the layers intact for easier cutting and gives you as much of the light green stalk as possible.
- Scoop the leeks, don’t pour. A lot of dirt and grit will sink to the bottom of the water bowl, so it’s important to scoop out the leeks, not pour them through a colander. If you pour, the dirt will settle back on the leeks.
- Try a second rinse. If the leeks are super dirty, consider rinsing them under cool running water after soaking them to make sure you get all residual dirt off.
- Dry well before using or storing. Pat the cleaned leeks with a paper towel to remove excess moisture. Or better yet, run them through a salad spinner and lay them out on a clean towel to air dry. Any moisture left on them will either spoil them (if storing) or prevent them from properly cooking (water will cause them to steam rather than saute).
Recipes to Make with Leeks
FAQs
Look for firm, straight stalks where the edible white and light green parts predominate. You’ll get more for your money that way. Avoid leeks with brown spots or wilted leaves. The colors should be bright, and the white part should be free of marks or discoloration.
Yes, and you’ll see that some recipes often suggest this. You can do a 1:1 substitution of leeks and onions. However, leeks have a milder flavor, so you may want to compensate by adding more garlic and/or spices to your recipe.
