The season of wild leeks is coming to a close in these parts, but I am not ready to give up on the onion-garlic bite of these free treats. So, Sunday evening, I trekked into the back yard to yank up as much as I could in a sitting (about four quarts).
I recently learned how to make powdered garlic, so thought I would transfer this knowledge to wild leeks to see what happened. I have been happy with the results--several jars of powdered and flaked wild leek to last me until next spring.
My formula (if you have a different protocol, let me know by posting it in the comments area!):
Pick and clean wild leeks. This was particularly easy late in the season, as the green leaves have died back and the fat bulbs are closer to the surface, some poking out of the earth.
Cut the larger ones in half.
Put these in the food dehydrator, set on 140˚F and let it run several hours, until the leeks don't have any give and are completely dry. If you do not have a food dehydrator, you can spread the leeks on a cookie sheet and put them in the oven on low heat, or use a needle and thread to string them and hang them to dry.
Grind the dried leeks in a blender or food processor.
Sift. I used an old flour sifter, but you can use a plain sifter as long as the holes are small. I threw the bigger chunks back in the blender and the smaller bits that were still too big for the sifter into a separate pile. I will use the flakes for soups and pizza toppings.
Package. I reused empty spice bottles that have been sitting around waiting to find their purpose.
Custom labels provided by Brad.