Home & Garden Home 7 Uses for Leftover Leek Leaves By Robin Shreeves Robin Shreeves Writer Cairn University Rowan University Wine School of Philadelphia Robin Shreeves is a freelance writer who focuses on sustainability, wine, travel, food, parenting, and spirituality. Learn about our editorial process Updated May 7, 2020 Photo: Shutterstock. Share Twitter Pinterest Email Home Sustainable Eating Pest Control Natural Cleaning DIY Family Green Living Thrift & Minimalism The summer vegetables have all but disappeared from the farmers market here in South Jersey, but the fall vegetables are plentiful. Saturday morning, I set off for the farmers market with two items at the top of my list - leeks and mushrooms. On the menu Saturday night was Savory Mushroom and Gruyere Bread Pudding from the Pass the Sushi blog. The bread pudding was really good; I recommend giving it a try. The recipe called for just the whites and light green portions of leeks, and I found myself with handfuls of leek leaves left over. I set out to find out how to use the leaves and found they can be used in a variety of delicious ways. 1. Deep-Fried Crumbles Julienne (long thin strips) and deep-fry them in a tempura like batter. Crumble them and use them as a topping on soups and salads, like bacon bits. (via Thrifty Fun) 2. Freeze for Soup Freeze them to add when you’re making soup stock. 3. Bouquet Packet Enclose herbs in a green leek blade and tie into a packet for a bouquet garni. (via Vegetable Gardener) 4. Stir-Fry Add them to a stir-fry. The tough green leaves can withstand the high heat of this method, but must be stirred constantly and cooked briefly. (via Vegetable a Month) 5. Make a Rack Use them as a "rack" under roasted meat or chicken. It adds a little flavor to the drippings and raises the meat slightly from the pan. Discard them before using the drippings for gravy. (via Serious Eats) 6. Steam Them Add them to the bottom of a bamboo steamer to impart flavor to lean fish and chicken. 7. Make a Tart Use to make a Leek Tart.