Wild leeks are an extreme food, they only grow among hard woods they only sprout for a month in the spring, and they can be prepared many ways. You can eat them raw in a salad, you can pickle them for later use, you can cook them and freeze them for later use, you can steam them, boil them in a soup, and you can even fry them. My wife likes it when I go fishing I collect the food clean the food and cook the food and she gets the night off.
Step 1: Finding and Identifying Wild Leeks
This week the Wild Leeks and several flowering plants are sprouting, they grow in clusters between the hardwood trees and nestled among the roots of the trees.
It is important to identify wild plants correctly; Wild Leeks have a dagger shaped leaves, solid green in color with a red and white stem and a white bulbous end with the roots on the end of the bulb.
Step 2: The Great Pretender
Here is the leaf of this flowering plant next to a leek leaf, see how it has red blotches on the leaf compared to the leeks with solid green leaves.
Step 3: Collecting
With a shovel or a pitchfork I dig up the leeks and shake off as much of the dirt as I can. Most of the time when you dig up the Wild Leeks there matted roots hold them together in a small bunch.
Step 4: Cleaning
After I remove the roots, I wash the dirt and dead skin off the leaves and bulb with cold water and place them in a bowel.
At this point it is time to decide how to have the Wild Leeks they can be chopped up or used whole raw in a salad, or they can be cooked. Raw Wild Leeks are hot about half way between Onions and Garlic with a mild raw Garlic flavor. They are really good with your favorite dressing and go good on a sandwich like a BLT or a Sub.