How to Make Dried Leek Powder
Homemade dried leek powder is sweet, herbaceous, and versatile - adding the perfect pop of flavor to dang near any meal! It is the perfect way to use leek greens or leek tops. Leek powder is easy to make, and effectively preserves the leeks for over a year in your pantry!
Equipment
- Food Dehydrator, or Oven
- Blender, Food Processor, or other appliance for grinding
- An air-tight glass storage container, such as a mason jar with lid
Ingredients
- Fresh leeks (leafy green tops and/or bulbs)
Instructions
- Thoroughly clean leek greens by rinsing them under water, and then set them aside on a clean towel or strainer to wick away excess moisture. When using the bulb portion of the leek, take extra care to cut it up and peel back the layers to wash away hidden dirt in the nooks and crannies.
- Cut leek greens into pieces with a knife or scissors. Slice the bulb portion into thin even slices, no more than 1/8" thick. The thinner they are cut, the faster they will dry.
- Dry leeks in a food dehydrator on 120 degrees Fahrenheit until completely dry. The pieces should snap and crack crisply in half or crumble in your hand, and no longer bend. The time it takes depends on your individual machine and thickness of the leeks, but should be done within 24 hours on average.
- To dry leeks in the oven, spread them in a thin layer on a baking pan covered with parchment paper. Bake them on the lowest temperature setting they are completely crunchy dry. It is suggested to stir and re-spread the leek pieces every 30 minutes as you go. This may take several hours.
- Once fully dried, place the leeks in a blender or food processor and pulse until a the desired powder consistency is achieved.
- Transfer the ground leek powder into an airtight container and use it within one year.
Tried this recipe?Let us know how it was!