Use it up · Herbs and aromatics

Shallots and leeks

Have extra shallots and leeks? Here’s how to choose, store and prep shallots and leeks, plus 8 family recipes to use it all up, best matches first.

🍽 See the recipes 🧺 Pick a few things you have

🛒 Choosing it

Shallots should be firm and dry; leeks should have crisp white stalks.

🧊 Storing it

Pantry: Shallots: a cool, dry place, like onions
Fridge: Leeks: about 1 week
Freezer: Leeks: 3 to 6 months

Keep the fridge at 40°F or below and the freezer at 0°F. Freezer times are for best quality; food kept frozen at 0°F stays safe. When in doubt, throw it out. Times from Rutgers Cooperative Extension.

🔪 Prepping it

Leeks hide grit: slice, then swish in a bowl of water and lift out. Mince shallots for dressings and sauces.

🌱 Grow it

You can grow your own: onions. The Food Garden Planner shows how much to plant for your family and when it comes in.

🌱 Plan a garden with it →

📊 Nutrition per 100 g

Shallot. 100 g is about 3 1/2 ounces.

Calories	72 kcal	4%
Protein	2.5 g	5%
Total fat	0.1 g	0%
Saturated fat	0.0 g	0%
Total carbohydrate	17 g	6%
Dietary fiber	3.2 g	11%
Total sugars	7.9 g
Sodium	12 mg	1%
Calcium	37 mg	3%
Iron	1.2 mg	7%
Potassium	334 mg	7%

% Daily Value for adults (FDA). From USDA FoodData Central 170499 (SR Legacy).

🍽 Recipes that use it up

8 recipes, the ones that use the most shallots and leeks first.

Plan them into your week in the meal planner, or find recipes for two or three things at once with the “What can I make?” picker.

More herbs and aromatics

Onions Green onions Garlic Fresh ginger Cilantro Parsley Basil Dill Rosemary and thyme Mint All ingredients →

Storage times and buying tips are general guides from the sources below; follow any date or instructions on the package. Cook meat, poultry, fish and eggs to the USDA safe temperatures in each recipe.