I have had leeks in our garden for 4 years now and they have become a staple in our kitchen. They are so quick and easy to use, but they also give meals or any dishes a mild sweet onion flavor that is simply delicious.

I dug the 200 plants out last week, cut off the root end and they dark green leaves. This left about 7 or 8 inches of the edible part. I washed these, sliced them thin and dried them in the dehydrator on no more than 103 ยบ F so the enzymes will not be destroyed by heat.

Once dried and cooled (It took the 12 trays about 2 days to dry, but it only costs pennies a day so it is very inexpensive.) I powdered them in the nutri-bullet. Last year I did it in the blender and both of these small kitchen machines worked well.

I stored the powder in smaller Ziploc plastic bags which I then put into a larger bag in the freezer above the fridge.

This powder is so handy, so easy and so quick to sprinkle on any dish. I often use it on eggs dishes, cottage cheese, a small recipe of soup, egg salad, potato salad, salmon sandwich spread or I will use a pinch or a spoon full any time I am in a hurry. There is no need to cook it.
Of course I still use plenty of onions in soups, casseroles, stews and any other main meat dishes that I prepare.

But kitchen food preparation has become much quicker and simpler now that I always have a supply of leek powder in the fridge freezer.