It’s time to harvest and dehydrate leeks. We’ve had a bumper crop and I’m looking forward to enjoying these leeks all year long.
Our favorite recipe is leek and potato soup, but I can’t possibly make that much soup all at once. If I had proper cold storage, I could store leeks for quite a long time. Sadly, I don’t have a great storage place – our garage gets too cold and our basement gets too hot.
Luckily, I have a handy dandy dehydrator so I can dehydrate leeks. But here’s a WARNING – whenever dehydrating any member of the onion or garlic family, move your dehydrator outside, in a shed or a garage as it does get very odorous. And that odor will penetrate into any fabrics (curtains, couches, winter jackets hanging next to the dehydrator in the downstairs room where your dehydrator lives, etc.).
With that warning, here’s the how to.
How to Dehydrate Leeks
I cut off the roots and leafy greens outside. I also peeled off the first layer to keep as much of the dirt outside as possible.
Slice into 1/4 inch pieces, separate and spread on dehydrator sheet. I had close to 40 leeks which covered 9 trays.
Leave in the dehydrator at 135 degrees Farenheit for 6 hours or until leeks are crispy.
Cool dried leeks completely and store in air tight containers.